How To Make Buttermilk From Curd In 5 Minutes

For homemade buttermilk, use freshly squeezed lemon juice or vinegar. Your buttermilk can have a distinctive tangy flavour, which will be provided by distilled white vinegar and apple cider vinegar. Balsamic, sherry, white, and red wine kinds of vinegar should not be used on milk since they will over-curdle it.

Buttermilk, which is typically a byproduct of producing butter, can be turned vegan by using a nut or plant-based milk alternative. Discover how to use almond milk and lemon juice to create a homemade vegan buttermilk alternative.

Buttermilk is a dairy-free alternative to buttermilk that is created using vegan milk and an acid, such as vinegar or lemon juice. Raw pasteurised milk and microorganisms are used to make traditional buttermilk. Acidity is a leavening agent that reacts with baking soda to give dishes a frothy but rich texture in both vegan and normal buttermilk. Both savoury and sweet dishes, including bread, sauces, desserts, and biscuits, can be made using vegan buttermilk.

Also called ‘chaas’ in Hindi, it is a salty milk product that was traditionally obtained as a residual of producing butter at home. The cooling characteristics of its ingredients make it an excellent beverage. Buttermilk was once used to describe the liquid that was produced as a byproduct of the churning process for butter from cultured cream. Nowadays, cultured buttermilk is the most popular drink. Pasteurised milk is curdled with lactic acid and fermented to produce a distinct type of milk. This normally includes less fat than milk and has a thicker viscosity. Also, before you consume store-bought buttermilk, did you know that you can effortlessly prepare it at home with minimal ingredients.

Are you a health freak looking for something to cool you down? Buttermilk is optimal for beating the heat. During summer, the risk of dehydration, food poisoning, indigestion, and vitamin and mineral deficiency increases at a higher rate. Thus, one needs to go for fresh, easily digestible food that keeps your body cool. In addition, eating seasonal fruits and vegetables offers protection from the sun, as they contain a high amount of nutrients and water. With summer comes extreme thirst, so we need to increase our fluid intake to prevent dehydration. Drinking these delicious beverages, lassi, buttermilk, and curd, can combat fatigue and dehydration, a potent probiotic source. In addition, buttermilk, often considered a digestive drink and included in the daily summer diet across several parts of India, has several health benefits. 

Everyday Whisk Method

This is the most popular and hassle-free method. Put one cup of fresh curd and two to two and a half cups of cold water in a basin. Beat the mixture thoroughly with a whisk, spoon, or fork until the curd completely dissolves and becomes smooth with a hint of foam on top. Add a pinch of salt if desired. This method works best with fresh, mildly tangy curd and gives you light, refreshing buttermilk suitable for daily consumption.

Using A Blender

A blender works best for thick or somewhat gritty curd. Blend for 20 to 30 seconds after adding 1 cup curd and 2 cups water to a blender jar. This ensures there are no lumps and the texture is uniform. This method is ideal when making buttermilk in larger quantities or when serving guests, as it gives a clean, silky finish.

The Traditional Churning Method

For authentic buttermilk, pour 2 cups curd into a tall vessel and add 1–1½ cups water. Churn using a hand churner (mathani) until butter separates and floats on the surface. Carefully skim off the butter. The remaining liquid is classic buttermilk—thin, mildly sour, and rich in digestive properties. This is the traditional form consumed in many Indian households.

Sour Curd 

Curd is still useful even after it becomes sour. Dilute one cup of sour curd with three glasses of water. Blend or whisk until smooth. To counteract the strong flavour, use salt. This method softens the acidity, prevents wastage, and results in a refreshing drink that still retains its probiotic benefits.

The Chaas Method

First, use any of the aforementioned techniques to make plain buttermilk. Next, add seasonings like black salt, green chilli, curry leaves, crushed ginger, roasted cumin powder, and coriander leaves. To infuse the spices, gently swirl once more. This version is frequently served as a refreshing summertime beverage and improves taste and digestion.