Buttermilk- (Indian)

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READY IN: 20mins
SERVES: 30
UNITS: US

INGREDIENTS

Nutrition
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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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