BUTTERMILK

Curd

Coriander leaves

Curry leaves

Ginger

Green chilly

Salt

Procedure
To prepare buttermilk curd is the prime raw material required. Beat the curd in a mixie or beater for 15 - 20 seconds. I hope you know how to prepare curd. It is simple. Boil the whole milk, cool it to room temperature and then add starter culture at 1% level. For e.g. for every one litre of milk, 10 ml of starter culture is required. It is easy and ideal to use the already available curd as a source of starter culture. After adding the starter culture to the milk, thoroughly mix it and leave it undisturbed at room temperature overnight if the prevailing atmospheric temperature is around 30°C. In temperate climate, it is better to keep the milk in an incubator at 32 - 37°C for 8-10 hours.  Now the curd is ready.

How to proceed to produce delicious and soothing buttermilk?

Take two volumes of water (take 2 litres of water for one litre of curd) in a separate container and allow it to boil. Remove the outer layer of ginger and make it in to small pieces. Similarly, few green chillies are washed in water and cut into bits. Both ginger and chillies are mashed into paste in a mixie.