Buttermilk

[Guest guest]

Dear Amit,

 

Another name for buttermilk is "Takramrut", an elixir which can

revive dead too.

 

Please watch how buttermilk is made in your own kitchen. Whether curd

to water or water to curd is an issue.

 

To get maximum butter out of curd, first only curd is churned/beaten

to become liquid of uniform thick consistency. about 25% water is

added now, and further churning carried out to reduce consistency

further, as more and more water gets added, more and more frothing

occurs. After a long time of slow churning without heating of

buttermilk, butter starts floating on top of liquid. Remove it by a

sieving or by palm, fingers cupped together to hold the butter.

How much butter comes depends on quality of milk itself, whether

buffalo milk, Jersy cow milk, indian cow milk, or skimmed milk,

butter quantity reducing in same order.

 

Ayurveda has different names for butter milk, depending on how much

or no water was added while churning etc and also different

properties in curing the diseases. This is extra info, better left to

someother post, should anyone show interest.

 

A prominenet Vaidya, whose name is given to ayurved department of a

university in Gujarat, has written a full book on "buttermilk" alone.

 

Dr bhate

 

ayurveda, "Amit Gadre" <amit.gadre

wrote:

>

> yes buttermilk is very easy to make just add curd to water and

beat it u

> will get some white butter out of it .. the remainder liquid is

buttermilk

> On 5/7/06, Sraboni Dutta <sraboni_muk wrote:

> buttermilk ? Is there any way I can prepare it at home ?

>

 

 

 

 

 

 

 

 

 

 

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[Guest guest]

Dear DR.Ketan,

I got interest in your responses.

Where are you practicing.

I like to know more about you

DR.REJITH

 

dr ketan bhimani <ayurastha (AT) (DOT) co.in> wrote:

Scientific defination of butter milk..... That portion

of milk left after removal of butter following

churning. It contains 2 % fat. ....

 

 

 

 

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