- Take 1 big bowl full of full fat yoghurt, chilled and add equal measures of chilled water to it. say for example if you have taken 1 bowl of yogurt, take 1 bowl full of chilled water and mix them both. Pour that in a blender jar and start pulsing. You will need to pulse for about 5-7 minutes, till the butter and water get separated. Yes, the magic does happen after a biting point and you get to see the thin layer separating the two. Just be patient and use chilled water and yogurt.
- Scoop the butter out of the Jar and strain the remaining liquid. THAT is your Buttermilk !! So, you see here !! you get butter and buttermilk, both of the yoghurt. The catch here is that it has to be full cream yogurt, only then you will get the desired result in the time indicated above. Else you will keep on pulsing for long time but won’t get anything but the diluted yogurt at the end.
Prep Time: 10-12 minutes
- 2 glasses of buttermilk, chilled
- 3-4 ice cubes
- 1 small green chili, minced in a course paste – the medium variety which is not too hot
- 1 tsp black pepper powder
- A pinch of black salt
- 4-5 curry leaves , crushed or chopped finely
- 1-2 mint leaves, crushed or chopped finely
- 1 tsp full of Salt, or to taste
- A few coriander leaves to garnish and serve
- A pinch of Roasted cumin powder
- Simple blend everything together except Ice cubes and coriander leaves. Add ice cubes and blend until they are crushed coarsely. Pour into glasses and serve with chopped coriander leaves on top
- As simple as this is, it can be planned ahead of time with all the spices mixed but the salt. Juts mix in salt before serving, give a quick churn and serve immediately. If you add salt and then keep in Fridge, the yogurt will turn sour and wont taste good.
- Buttermilk tastes best when fresh so try and gulp it down as soon as you make it.
- You may add your choice of herbs to it like Parsley, Thyme etc. if you want to experiment with the taste
- In some regions, like Punjab, they add a few drops of Boondi ( fried small gram flour balls) in the Matha ( that’s what it’s called in / near the state of Punjab) which makes it even more delicious but a bit on the heavy side. Try it if you haven’t , for a different taste
- Adding black salt is optional, but it really gives a delicate and unique flavour to the dink. In fact I use it for all my yogurt based dishes like Raita etc. and it never fails to amaze me.
- Different regions have different recipe for this drink, but that’s how I make it and love it this way.
You may like to check out some other Summer Drinks HERE
Some cooling Raita recipes below: