Monday, July 15, 2013

Spiced Buttermilk

Every Indian household has a different way of making buttermilk. Thick yogurt used to be luxury in olden days whereas buttermilk is what the lower middle class and poor drank/ate. If I think about it now, it was a smarter way of living. Less calories in buttermilk and it hydrates the body too. I usually make this during summer and we have it instead of drinking coffee or tea since it is so hot. It is not a recipe to call it one. Just a thinned yogurt to which some flavoring has been added. For fun, these can be frozen as popsicles. In that case, reduce the water by half.
One Year Back - Maddur Vada/Deep fried onion crackers
Two Years Back - Vegan Soudough Applesauce Pancakes
Three Years Back - Roasted Red Bell pepper Soup
Yogurt - 4 cups (I used homemade using 2 % milk - See Notes)
Water - 2 - 3 cups (depending on how thin you like the buttermilk)
Ginger - 1" piece grated (remove fibres)
Cilantro - 4 TBSP (You could use part mint too)
Green chilli - 1 small (It just adds a flavor, not the heat)
Salt - to taste
Ice cubes to serve

In a mortar and pestle, take ginger, green chilli and cilantro and make a paste. Add the paste to a pitcher. Add yogurt and salt and beat vigorously. Add water cup after cup beating till you get the desired consistency. Adjust the salt if needed. Chill and serve with ice cubes.

This is best made with home made yogurt. If you want to use the store bought yogurt, you might need more water. Preferably use greek yogurt. You can add a clove of garlic to change the taste.
Pin It


Post a Comment

If you have a question and you leave it as a comment, I'll surely answer the question to the best of my knowledge. Thanks for visiting.