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How to Make Buttermilk From Dahi or Homemade Yogurt

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

How to make traditional buttermilk

How to make traditional buttermilk

Buttermilk is the liquid remaining after making butter. There are two ways to make butter. One is using homemade malai (fresh milk cream) and the other is using full-fat dahi (homemade yogurt).

When butter is made from homemade fresh milk cream, it entails skimming off the cream layer from the boiled milk and preparing butter from it. As a limited quantity of milk is purchased each day for consumption at home, this requires collecting the skimmed-off cream layer from the cold, boiled milk every day until you have enough to make butter and buttermilk.

The other method is the traditional one in which homemade yogurt is used to make butter, and the liquid remaining after removing butter is buttermilk. Since this is a real buttermilk recipe, we will be using dahi to make it.

Buttermilk can be used to make Kadhi or can be drunk as chaas by stirring in some roasted cumin seed powder, sendha namak/rock salt, and black pepper powder to make a refreshing summer beverage that is very cooling. Butter milk is also used in cooking and baking.

Please note that only raw unpasteurized milk should be used to make dahi or yogurt at home if you wish to make buttermilk. Milk is a complete food. To learn about the various health benefits of milk, please read my article.

Cook Time

Prep timeReady inYields

30 min

30 min

2-4 servings

Ingredients

  • 500 ml raw, unpasteurized full fat milk
  • 1/4 tsp jamun or yogurt starter, in winter more of the jamun should be used than in summer
  • 500 ml chilled water as needed only in summer, in winter you will need hot water
  • 8 to 10 ice cubes, only in summer

Instructions

  1. Boil the milk and let it cool down till it remains just a wee bit hot.
  2. Add the jamun, the yogurt starter, to the milk & stir it in. Cover the milk and let it sit undisturbed overnight for the milk to set into dahi.
  3. Next morning whisk the dahi with a hand mixer or blender for a couple of minutes.
  4. Now add some chilled water and whisk till the butter separates out, about 5 minutes.
  5. Add some ice cubes and stir till the butter firms up a bit.
  6. Remove the butter and strain out the remaining liquid.
  7. Buttermilk is ready. Refrigerate it and use as needed within two days.
  8. Check out my traditional buttermilk recipe video to see how it has been prepared

Traditonal Buttermilk

Comments

Liza from USA on June 11, 2020:

Will do. Thanks for the clarification, Rajan :)

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on June 11, 2020:

The curds obtained by this method is cottage cheese or paneer as we call it and the liquid is whey. Do give your feedback if you try this recipe. Thank you, Liza.

Liza from USA on June 09, 2020:

I think one time I was out of buttermilk but, I wanted to use in a recipe. I combined a tablespoon of an organic apple cider vinegar in half cup of whole milk. I let it sit for 15 minutes before using it. It has a texture of buttermilk. However, I would definitely try your recipe, Rajan. Thanks for sharing.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 13, 2018:

Nice to hear that Audrey. Thank you for visiting.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 13, 2018:

Verlie, thank you. I'm glad you have the buttermilk recipe with you now in case you need it. Appreciate you coming by.

Audrey Hunt from Idyllwild Ca. on July 13, 2018:

My father was a buttermilk drinker and so am I. Thanks for the recipe.

Verlie Burroughs from Canada on July 13, 2018:

Rajan, your video is so well done, and enjoyable to watch. The sound is really good. I used to make yogurt by the gallon, but I didn't know about the buttermilk recipe. Thanks!

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 13, 2018:

Great! You're in my friend!

Bill Holland from Olympia, WA on July 12, 2018:

Sign me up for a gallon. I love buttermilk! :)

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 11, 2018:

That was a long hiatus from Hubpages. All's well thank you. I so much appreciate your reading my articles. Taken a different track this time though. Hope you will like going through Indian recipes for a change.

Thank you so much..

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 11, 2018:

Here in India we get both raw & pasteurized milk easily so making buttermilk at home is never a problem.

I appreciate your stopping by.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 11, 2018:

That is wonderful. Thanks you for stopping by Peggy.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 11, 2018:

That is good!

Pam Morris from Atlanta Georgia on July 11, 2018:

I miss reading your articles; I was wondering if all well. It's good to be able to brow them again as there's always something to learn, and nobody writes as you do. Welcome back

Mary Wickison from Brazil on July 11, 2018:

Fascinating. I have never tried to make buttermilk but sometimes we do see raw milk in the store. I enjoy buttermilk but haven't seen it here and only rarely saw it in the UK. In the States, it was widely available.

It's good to know I can make it at home.

Peggy Woods from Houston, Texas on July 11, 2018:

I love buttermilk...drinking it, using it in recipes, etc. It has such a nice tangy taste.

Shaloo Walia from India on July 11, 2018:

My favorite drink!!!

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