Salted Cumin Chaas

• 110 g chilled plain low-fat yogurt — Plain low-fat yogurt
• 215 g chilled potable water — Potable water
• 20 g potable ice cubes — Ice cubes
• 5 g fresh mint leaves — Fresh spearmint leaves
• 1 g ground cumin — Ground cumin
• 0.5 g fine salt — Fine salt

Method

1. 1Wash and inspect the mintRinse a small handful of mint under cool running water, inspect both sides, discard damaged leaves and tough stems.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Shake dryShake dry, then weigh exactly 5 g clean leaves for the drink.1 minLook for: The complete measured 5 g mint portion is clean, bright, and free of grit or thick stems.Safety: Use clean hands and a clean colander; keep the yogurt refrigerated at 40°F or colder while preparing the mint.
3. 3Churn the chaasAdd the yogurt, water, mint, cumin, and salt to the blender. Secure the lid.Look for: Everything is evenly positioned and ready for the next action.
4. 4Blend on low for 20 secondsBlend on low for 20 seconds, then pulse three times for 2 seconds each.26 secLook for: The chaas is pale, fluid, and lightly foamy with tiny mint flecks and no yogurt lumps.Safety: Keep hands away from moving blades, unplug before scraping, and declare the milk allergen.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Pour over icePlace all 20 g ice in one 350 ml glass, pour in the complete chaas, stir once from the bottom, and serve cold.20 secLook for: One light savory serving fills the glass, with cumin evenly dispersed and no thick yogurt left in the jar.Safety: Keep chilled; this drink is caffeine-free but contains measured sodium and should not be left out for more than 2 hours.