Buttermilk is one the products of the dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates (e.g., Middle East, India, or the Southern United States) where fresh milk would otherwise sour quickly. It is also popular in Scandinavia and the Netherlands, despite the colder climates.
Buttermilk is the best summer coolant and very healthy drink for the human health. Yoghurt is the vital ingredient in preparation of Buttermilk. Yoghurt is extremely versatile and a low fat drink. Yoghurt contains a form of calcium that is digestible by the human body.
Whether traditional or cultured, the tartness of buttermilk is due to the presence of acid in the milk. The increased acidity is primarily due to lactic acid, a byproduct naturally produced by lactic acid bacteria while fermenting lactose, the primary sugar found in milk. As lactic acid is produced by the bacteria, the pH of the milk decreases and casein, the primary protein in milk, precipitates causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be thinner whereas cultured buttermilk is much thicker.
Recipe: Butter milk
Summary: recipe to be updated
- coriander leaves – 1 – spring
- cumin seeds Powder – 0 – as needed
- curry leaves – 1 – spring
- green chilly – 1 to 2 – number
- salt – 1 to 2 – tsp
- youghurt- 1 – cup
- Take green chillies chopp finely or crush,ginger chopp,curry leaves,coriander leaves chopped.
- Dry tost cumin seeds and with roallingpin make powder.
- In blender add curd water blend pour in a bowl add salt as per taste mix well then add green chillies,ginger,curry,coriander leaves chopped mix well. this is south indian butter milk.
- North indian butter milk,take a glass add cumin powder,chat masala,add butter milk mix well then top it of with some more cumin powder.
Cooking time (duration): 15
Number of servings (yield): 2
Recipe by Vahchef.
In India, buttermilk is also known as mattha, chaas, chaach, lassi or majjige because of its different languages. Buttermilk is the extracted liquid that is leftover after churning the butter from the yoghurt. This is actually called the buttermilk. It is still commonly extracted in the same way in many parts of India. In southern India, buttermilk is made by adding water, salt, asafoetida and curry leaves and served in many festivals or occassions to quench thirst and keep the body cool from the scorching heat.
Buttermilk packets are available, pasteurized and homogenized (if 1% or 2% fat) milk which has been inoculated with a culture of lactic acid bacteria to simulate the naturally occurring bacteria found in the old-fashioned product.
Buttermilk is an excellent drink for people dieting as it a low fat drink. The flavor of buttermilk is reminiscent of yogurt and most people prefer it well-chilled. You will find that it is slightly thicker in texture than regular milk but not as heavy as cream. It takes 1 gallon of milk to yield 1/2 pint of true buttermilk. Watch the making of buttermilk at http://www.vahrehvah.com/Butter+milk:662