The process of transforming cultured dairy into a potable beverage typically involves diluting yogurt with a liquid, often water or milk, and incorporating flavor enhancers such as fruits, sweeteners, or spices. The resulting product provides a smoother, more fluid consistency compared to the original cultured milk. Common variations include fruit-flavored options, such as strawberry or mango, and savory versions seasoned with herbs and salt.
Consumption of this dairy-based beverage offers a convenient way to obtain probiotics, calcium, and protein. Historically, it has served as a refreshing and nutritious staple in various cultures, particularly in regions with hot climates where it aids in hydration and digestion. Furthermore, the customizability of the beverage allows individuals to tailor its nutritional profile and taste to their specific needs and preferences, contributing to its widespread popularity.