HOW TO MAKE BUTTERMILK AT HOME

No one can stop with just one glass of this tantalizing version of buttermilk.

In India, what we call buttermilk isn’t exactly what it stands for. However, in common parlance, the delicious curd-base drink called chaas, has come to be known as buttermilk for lack of a better term.

Traditionally made by churning out the butter from milk, or even curd, one of India’s favourite coolers has undergone plenty of changes over the years. What used to be made by diluting curd with water, is today made in various different ways across the country.

While the plain salted one is the most popular method of making a simple chaas, addition of ingredients, apart from roasted cumin seeds, such as chopped coriander, chopped ginger, crushed mint leaves, green chillies, chaat masala, rock/black salt, does add a lot of flavour and benefits to this drink.

MASALA CHAAS

2 cups plain curd, 2 green chillies- chopped, A small bunch of coriander leaves- chopped, 4 curry leaves, 1 tsp rock salt or black salt, Salt to taste

Method:

1. Without adding water to the curd, add all the ingredients together.

2. Using a blender (or a hand churner), blend the mixture well. You can do this in a food processor (using a whipping blade) on low speed too.

3. In a large pot, add the mixture and pour in 2 cups of chilled water. Mix it well so there are no lumps.

4. Refrigerate till it’s ready to be served. However, give the chaas at least 20 minutes to set.

5. You can sprinkle some chaat masala on top before serving, and garnish with a sprig of coriander as well.

PUDINA CHAAS

1 litre plain buttermilk, Two bunches of mint leaves- coarsely chopped, One small bunch of coriander leaves- coarsely chopped, 1 1/2 inch ginger-crushed or finely chopped, 1/2 tsp cumin seeds, dry roasted, Salt to taste

Method:

1. In a big jar, take the mint and coriander and hand crush it. Add the buttermilk and blend the mix gently.

2. Add the remaining ingredients and mix it well with one of those old-school butter churners. You can also use a big ladle.

3. Chill it in the refrigerator for about 20 minutes or so, and serve.