Takra Recipe

Takra (Ayurvedic Buttermilk; not to be confused with other buttermilks) helps to kindle digestive fire (agni) and reduce excess gunk (ama) in the gastrointestinal channel.  It also begins to clear the deeper tissue systems of the body.

Takra helps to calm, ground, and reduce excess vata.  It is easily digested nourishment, which makes it a go-to for issues of depletion or weakened ability to uptake nutrition.  Let me repeat: it is deeply nourishing and easy to digest.  Any time there is unbalanced digestion, nutrition is compromised.  Takra is really, really great for most digestive issues.

You can take this a half hour before each meal to kindle digestive fire and reduce ama buildup before eating or drink each morning for extra nourishment and to kickstart healthy digestion.  It can also be a nice post workout drink: nourishing, soothing, cooling.

How to:

Use whole milk non homogenized yogurt.  I use a 1/3 cup.
Mix 1 part yogurt with 4 parts cold water.  Blend on HIGH for 30-60 seconds (I use a bullet-type blender and blend for 60 seconds, which is usually exactly enough).
Fat bubbles, or butter, will float to the surface.  Skim those off and save in a container in the freezer (this can be used as butter, but I save until I have a good amount and make fresh, homemade ghee)

Blend again if needed (after 60 seconds in the Ninja, that is usually enough to churn the yogurt into butter and after it’s skimmed it’s ready for digestive spices and drinking).  Skim again.  Repeat.  Until there is no more milk fat.
Kapha: make sure there is NO milk fat left.
Vata: can have a little milk fat left.
Pitta: somewhere in between the two.

Add a pinch of mineral salt and cumin or whatever digestive spices are appropriate for your needs.


Drink and enjoy.

Drink immediately or save for no more than 24 hours.  Keep cool, but not COLD (think thermos), so as not to chill and distress the GIT.

Happy Health.  Look for Ayurveda and the Mind, Ayurveda and Herbs, Mindful Hiking Rambles, and Yoga Retreat Days.

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