|1.||Curd 1/2 cup|
|2.||Water 1/2 cup or according to the thickness of the buttermilk you desire|
|3.||Salt to taste|
curd or yogurt to a tall and large cup.
- About 1/2 of the cup, after you add the curd, should be empty
- Use a utensil in lieu of a cup
Add about 1/4-cup of water.
Stir with a spoon.
the curd-water mixture to another
glass, of the same size,
from a height that you are comfortable with.
the above step for a few times till the
curd becomes liquid.
salt and 1/4-cup of water.
Transfer the curd to a big utensil.
little water to enable churning.
Place the wooden churner or manthu in the utensil.
Hold the wooden handle between your palms.
Move the left palm forward and the right palm backward, or vice versa, simultaneously.
Repeat the above process till the curd becomes liquid.
the churner and hold it over the
utensil and pour water
gently and slowly over the churner, so any curd on it goes to the
Add extra water, if required, to the utensil.
milk is ready.
|TIPS||How to make Butter Milk|
|1.||Consume or serve the butter milk soon after you add salt. Otherwise, buttermilk kept at room temperature might become sour.|
is how to make masala buttermilk:
The masala buttermilk recipe needs the following items:
- fresh curry leaves
- fresh coriander
- garlic cloves, one or two
- green chili to taste
- salt to taste
1. Chop and slightly crush the above items
2. Add to butter milk
Masala buttermilk is ready.
Here is a how to make masala buttermilk with seasoning:
For seasoning, the masala buttermilk recipe needs oil, mustard, hing or asafoetida, curry leaves and a red chili.
- Prepare the seasoning.
- Mix the seasoning with buttermilk.
|3.||You may want to drink a glass of butter milk, particularly after you have eaten a heavy meal, as this liquid food is said to aid digestion.|