Peruvian Yogurt Drink 2 is cooked the way Peruvian home tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.
Peruvian Yogurt Drink 2
Ingredients
- 400 gyogurt
- 300 mlcold water
- 1/2 tspfine sea salt
- as neededice
Method
- Start by preparing the base for the Peruvian Yogurt Drink 2. Take 400 g of yogurt and place it in a large mixing bowl. This will allow you enough space to combine the ingredients without spilling. Ensure the yogurt is smooth and free of lumps, as this will affect the final texture of the drink.
- Measure 300 ml of cold water using a measuring cup. Slowly pour the water into the bowl with the yogurt. Stir gently with a whisk or a spoon to combine the yogurt and water. The mixture should become smooth and slightly frothy, indicating that the yogurt has been properly diluted.
- Add 1/2 teaspoon of fine sea salt to the yogurt mixture. Sprinkle it evenly over the surface, then stir gently to incorporate. The salt should dissolve completely, enhancing the flavor of the yogurt without overpowering it.
- Prepare a serving pitcher by filling it halfway with ice. This will chill the drink quickly and keep it cold. Pour the yogurt mixture over the ice in the pitcher. Stir gently to ensure the drink is evenly chilled and the ice is distributed throughout.
- Serve the Peruvian Yogurt Drink 2 immediately. Use traditional glassware, such as small tumblers or glasses, to enhance the authentic experience. Pour the drink into each glass, ensuring a few ice cubes are included. The drink should appear smooth and slightly frothy, with a refreshing aroma.
From the cookbook
Authentic Peruvian Cuisine
This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.
