Buttermilk- (Indian)
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
30
ingredients
- 10 cups homogonized milk
- 1⁄2 cup sour cream (don't use light sour cream, use the real thing!)
- 1 onion, chopped finely,optional
- 1 tomatoes, chopped,optional
- 2 green chilies, chopped finely,optional
- 2 tablespoons vegetable oil, optional
- 1 pinch mustard seeds, optional
- 2 slices ginger, sliced finely and then pounded well,optional
- 6 curry leaves, optional
- 1⁄2 teaspoon turmeric, optional
- salt, optional
directions
- Boil milk, stirring constantly.
- When one or two bubbles appear, take off the heat.
- Do not bring to a full boil.
- When it has cooled down to room temperature, put 1/2 cup of sour cream in it.
- Cover with a clean dish towel and let sit on the counter for 2-3 days.
- When set, refrigerate.
- Can be kept for 2-3 weeks.
- This can be used as a side dish to rice and curry or you can make one of the following 2 variations with it: Variation#1: Put enough buttermilk to fill a soup bowl.
- Add raw chopped onion, tomato and green chillies.
- Stir and serve as a side dish to rice and curry.
- Variation#2: In a saucepan, heat the vegetable oil, add the onion, ginger, curry leaves, chillies salt and turmeric.
- Cook until onions are tender and golden brown.
- Add this to about half of the prepared buttermilk.
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RECIPE SUBMITTED BY
Ranikabani
United States