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12

It all depends on taste [of course]. Lower fat milk & yoghurt are sharper, more tangy, almost 'lemony'. High fat are rich, smooth & creamy. So, start with 'How tart do you like your lassi?' & work from there. Personally, I like lassi to have some 'bite' to it, so I'd go for zero-fat yoghurt & probably what in the UK would be called semi-...


9

Saturation doesn't effect the extraction or distribution of flavors, your beef stew was just more flavorful than your chicken stew. Any fat (and that includes oil) will do the job, the difference is in the flavor of the fat and texture differences you would get from the different oils. Beef fat will be richer than olive oil, giving the impression of flavor ...


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