A pure, simple summer refresher
Buttermilk has always been an integral part of traditional Maharashtrian meal. Imagine coming home from scorching heat and sipping on a glass of cold, lightly spiced homemade buttermilk. There is no better thirst quencher!
It’s very simple, just takes 5 minutes to mix everything together.
[purerecipe]
Surprisingly not everyone knows about buttermilk. One of my colleagues thought it was made by adding milk to butter. It actually referes to the liquid left over after extracting the butter from churned yogurt. The churning process causes some of the lactose – milk sugar, to be converted into lactic acid by the bacteria, which gives the buttermilk a slightly sour taste and makes it easier to digest by lactose-intolerant people. In USA this is called “traditional buttermilk” and of course this is how we make it at home.
The buttermilk we get in supermarkets is called “Cultured Buttermilk”. t is prepared from pasteurized skim or low-fat milk by fermentation with bacteria that produces lactic acid.
source – http://www.webexhibits.org/butter/buttermilk.html
Off to Radhika’s Chilled Delights, Tomato Blues Summer Spirits, Preeti’s Jump n Jive, Surabhi’s EP SEries – Mint n Coriander started by Erivum Puliyum.
Look so Awesome……thanks 4 linking this wonderful recipe with my events….waiting 4 more wonders 🙂