What amount (percentage) of fat does the typical plain yoghurt and a typical milk has? Or what is the best milk and yoghurt to prepare a mango lassi?
I'd like to prepare a typical mango lassi, based on a recipe given on of the mango pulp's cans:
But, I don't know, what exactly plain yoghurt and milk (percentage of fat) means here?
Here, where I live (Poland), we have at least four types of yoghurt, based on fat amount:
- 1.8% or 2.0%,
- 3.0% and
- 10.0% Greek style.
But, we call them all plain yoghurt, because "plain" means no sugar and no fruit-like additions.
We also have at least four types of milk, also based on fat amount:
- 1.5% or 2.0%,
- 3.2% and
What would be the best yoghurt and milk for the mango lassi preparation?
So far (until I found the above recipe) I've been using a much simpler recipe of mango pulp + plain yoghurt, without milk and water. And I have used following combinations:
- pulp + 1.8% yoghurt in 1:1.5 proportions,
- pulp + 10.0 Greek style yoghurt in 1:1 proportions.
In both cases the results were not the best (meaning: the final product was tasty, but far from what is served in Indian restaurant).