Investigations were carried to develop an appropriate technique to utilize high acid cow milk(HAM) for preparation of lassi. On the basis of sensory evaluation, it was revealed that 10 per centwater and 15 per cent sugar was found to be the most acceptable using local culture. The acidity ofmilk was allowed to raise to 0.20,0.25 and 0.30 per cent LA (lactic acidity) and such samples werethen utilized for preparation of lassi. Final trials revealed that lassi prepared from HAM with 0.2 percent LA was significantly (P < 0.05) superior to the other treatments and it was at par with lassiprepared from fresh milk. Cost of preparation of lassi from HAM treated with sodium bicarbonate asneutralizer was Rs. 7. 39/L (Litre) which was lower than that (Rs. 16.06) of lassi from fresh milk.
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