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Recipe for Masala Buttermilk


Coriander leaves

Curry leaves


Green chilly



To prepare buttermilk curd is the prime raw material required. Beat the curd in a mixie or beater for 15 - 20 seconds. I hope you know how to prepare curd. It is simple. Boil the whole milk, cool it to room temperature and then add starter culture at 1% level. For e.g. for every one litre of milk, 10 ml of starter culture is required. It is easy and ideal to use the already available curd as a source of starter culture. After adding the starter culture to the milk, thoroughly mix it and leave it undisturbed at room temperature overnight if the prevailing atmospheric temperature is around 30C. In temperate climate, it is better to keep the milk in an incubator at 32 - 37C for 8-10 hours. Now the curd is ready.

How to proceed to produce delicious and soothing masala buttermilk?

Take two volumes of water (take 2 litres of water for one litre of curd) in a separate container and allow it to boil. Remove the outer layer of ginger and make it in to small pieces. Similarly, few green chillies are cleaned in water and cut into bits. Both ginger and chillies are mashed into paste in a mixie. Next step in preparing buttermilk is to clean the curry and coriander leaves and cut into small pieces. Now add all the ginger-chilly paste, coriander and curry leaves into the boiling water and continue boiling for 5 min. Filter the water and cool the water to room temperature. Now add the water to the beaten curd. Mix it thoroughly and add required quantity of salt.

The buttermilk thus prepared retains its original white colour, yet possesses all the extracts required for the flavour and hotness from the ingredients added during boiling. Chill the buttermilk and now it is ready for serving. Go ahead and quench your thirst and beat the heat with the buttermilk that is on hand!

Does this recipe look interesting? You can have more hot and cool recipes at MILK AND DAIRY PRODUCTS

The author is a dairy expert, specializing in the technology and microbiology of dairy foods and holds a doctoral degree in Dairy Science; for more info on milk and dairy products please visit her site A Professional Dairy Site