Lassi or Buttermilk

[Guest guest]

Dear Patti,

 

I love reading your posts. Which one would you suggest is the better

over the other ? Lassi made from Yoghurt OR Buttermilk (Chhaas)?

Many people confuse Buttermilk as being a thin version of Lassi which

ofcourse is not true.

 

What do you suggest to your clients ?

Regards,

 

Puneet Aggarwal

[Guest guest]

Hello Puneet,

 

I make my lassi with homemade yogurt made with raw milk. True

buttermilk is the whey left over from making butter. The cultured milk

products that are sold in U.S. grocery stores as buttermilk is made

by an entirely different process. This is from Wikipedia...

 

Buttermilk is a term used to describe two types of fermented milk

products: traditional buttermilk and cultured buttermilk. Both types

of buttermilk are made from cow's milk. The final product has no

alcoholic content.[citation needed]

 

Traditionally, buttermilk has been the liquid left over after

producing butter from cream during the churning process.[1] It has a

slightly sour taste since the liquid has been fermented by naturally

occurring lactic acid bacteria found in raw milk.

 

In more modern times, commercially available buttermilk sold in

supermarkets is instead cultured buttermilk, that is, milk to which

lactic acid bacteria have been added to simulate the traditional

product. During the 1910s, this product was called artificial

buttermilk, to differentiate the product from natural/ordinary/

traditional buttermilk.[2] The sour taste, or tartness of cultured

buttermilk is a result of a fermentation process in which the

bacteria turn lactose into lactic acid. As the pH drops in this

reaction the milk becomes tart. At this point, casein, a milk

protein, precipitates as it is no longer soluble under acidic

conditions, causing what is called clabbering or curdling. The

acidity of buttermilk inhibits bacterial growth, and this gives it a

long refrigeration life. Sour cream is made using a similar process

but uses cream instead of milk.

 

Traditional buttermilk is quite different from cultured buttermilk:

it is thin and slightly acidic, while cultured buttermilk is thick

and tart.[1]

 

 

 

Patti Garland

Ayurvedic Chef and LifeStyle Coach

Bliss Kitchen

http://www.BlissKitchen.com

(760) 902-7020

 

 

___

I love reading your posts. Which one would you suggest is the better

over the other ? Lassi made from Yoghurt OR Buttermilk (Chhaas)?

Many people confuse Buttermilk as being a thin version of Lassi which

ofcourse is not true.

[Guest guest]

Here is a tasty butter milk recipe

 

Butter milk 1 cup

Salt to taste

Fresh curry leaves - 3-4

Finely chopped corriander leaves -

fresh ginger juice - 1 tea spoon

fresh lime - 1/2 tea spoon

 

Mix all the ingredients together with a hand blender. A rejuvenating

drink used by almost all south Indians in summer. This quenches

thirst, acts as a good rehydrating drink and replenishes intestinal

flora. Acts as " grahi " and prevents intestinal infections.

 

Dr.Savitha Suri

http://www.ayurhelp.com

 

______________________________

I make my lassi with homemade yogurt made with raw milk. True

buttermilk is the whey left over from making butter.

[Guest guest]

ayurveda , " Dr.Savitha Suri "

<savithasuri wrote:

 

> Butter milk 1 cup

> Salt to taste

> Fresh curry leaves - 3-4

> Finely chopped corriander leaves -

> fresh ginger juice - 1 tea spoon

> fresh lime - 1/2 tea spoon

 

few pices of chopped onion add to the taste, and kill the mucous

forming tendency for some constitutions. Gujarathis call this Mattha,

perhaps due to its storage in earthen pot(Math), and is a digestive

aid. after jalebis, it helps further. The ancestors would have perhaps

thought about increase of candida due to sweets and counter it with

probiotics in this post lunch drink.

 

Is not it a paradox that it is called butter milk, after milk has

changed the form and butter is removed fully?