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Ayurvedic Buttermilk

A beverage made with skimmed buttermilk with live-culture that helps lubricate intestines reduces gas and bloating

In India, Chach is used. Chach is made by churning homemade yogurt and skimming the butter off, so we wind up with skimmed butter-milk with live culture. The buttermilk in United States does not have live culture, so we will churn we will make our own Skimmed Butter milk, from home made Yogurt with live culture.

Ingredients

1. Natural whole milk yogurt with live-culture: 1¼ cup (10 oz)

2. Cumin ground: pinch

3. Fresh Cilantro chopped: 1 teaspoon

4. Fresh ginger peeled and minced: ½ teaspoon

4. Kala Namak or sea-salt: pinch

5. Ground Cayenne pepper: pinch

Method

1. First we need to make cultured skimmed buttermilk. You need a hand mixer or a stand-mixer to churn the yogurt

- The yogurt must have aged for about six hours at 40º F. You can do this by just storing it in the refrigerator for about eight hours after making the Yogurt

- Put the yogurt in the bowl. The beater in the mixer would act like a paddle in the churner.

Beat milk for about 15 minutes continuously. The butter-fat will 'break up' separating the butter-grains. Continued mixing will cause the butter-grains to adhere together forming lumps. Skim-of the butter using a spoon

The left-over fluid is cultured skimmed buttermilk called Chaach in India.

2. Add the remaining ingredients in the buttermilk (churned yogurt) and stir.

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