Spiced buttermilk, also known as chaas in India, is a cooling drink that’s both nourishing and deeply satisfying. Made from homemade yogurt, this version includes fresh herbs, ginger, green chilies, and curry leaves for a kick of flavor. It’s more than just a drink—it’s a digestive tonic and a hydrating superfood perfect for warm days or as a flavorful side to any meal.
Why This Recipe Works
- Probiotic Powerhouse: Using homemade yogurt ensures active cultures that support gut health.
- Hydrating and Cooling: Excellent for summer, it replenishes electrolytes and soothes the digestive system.
- Flavor-Infused Base: Letting the herb-spice blend steep in the yogurt enhances taste and depth.
- Customizable: You can adjust spice levels or add optional seasonings to suit your palate.
Ingredients
- 5 cups homemade yogurt (with A2 milk)
- 2–3 inch piece fresh ginger, peeled and diced
- 3 green chilies (adjust to taste)
- 1 small onion, roughly chopped
- 10 fresh curry leaves
- Juice of 1 lemon (adjust to taste)
- Salt to taste (optional or minimal)
- Fresh cilantro for garnish
Optional spices:
- ½ tsp roasted cumin powder
- ¼ tsp ajwain powder (carom seeds)
Ingredient Notes
Yogurt: Homemade yogurt gives the best texture and probiotic benefits. Use full-fat yogurt for a richer taste.
Green Chilies: Adjust based on your spice tolerance.
Curry Leaves: Adds a unique South Indian flavor and aroma.
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- Ajwain Powder: Optional, but helps digestion and adds a subtle earthy taste.
Step-by-Step Instructions
1. Make the Herb-Spice Blend
In a blender, combine the chopped onion, green chilies, diced ginger, and curry leaves. Blend into a coarse paste. Set aside.
2. Churn the Yogurt
Place the homemade yogurt in a large mixing bowl. Use a traditional metal churner or hand mixer to churn until smooth and slightly frothy. (You may skim off the froth after blending the yogurt, but keeping it adds body and traditional taste—I prefer to keep it.)
3. Mix and Let Infuse
Add the prepared herb-spice blend to the churned yogurt. Let this mixture sit at room temperature for 2–3 hours to allow the flavors to meld. Alternatively, you can refrigerate it overnight for deeper infusion. Before chilling, dilute the mixture with filtered water in a 1:3 to 1:4 ratio, depending on how light and drinkable you prefer it.
4. Add Lemon and Salt
Stir in the lemon juice and salt (if using) to taste. Add optional roasted cumin or ajwain powder at this stage if desired.
5. Strain
Strain the mixture through a large sieve or mesh strainer into a clean bowl or jug to remove fiber and solids, leaving a smooth and refreshing liquid.
6. Chill and Serve
Refrigerate until cold. Garnish with chopped fresh cilantro before serving. For gatherings, serve in a glass water dispenser for a beautiful presentation.
Frequently Asked Questions
Q: Can I make this dairy-free?
Yes. Use plant-based yogurt (like coconut yogurt), but note the flavor and consistency will differ.
Q: Can I skip onion or garlic?
Absolutely. The recipe is flexible. You can leave out onion for a lighter, Sattvic version.
Q: How long can I store it?
Best consumed within 1–2 days for freshness. Store in the fridge in a sealed container. However, it will keep well in the refrigerator for up to 10 days if stored in a sealed container.
Variations
- Masala Chaas: Add black salt, roasted cumin powder, and a pinch of hing (asafoetida) for a North Indian twist.
- Minty Buttermilk: Blend in fresh mint leaves along with the herb-spice mixture.
- Sweet Lassi Alternative: Skip the spices and add jaggery or honey, cardamom, and rosewater for a dessert-style drink.
Tips for Success
- Always chill before serving—it brings out the best flavor.
- Let the spice-herb mix infuse well before straining for maximum depth.
- For a gathering, serve in a glass dispenser with a few curry leaves or lemon slices floating inside for a beautiful visual touch.
- Use cold water or ice cubes if you prefer a thinner consistency.
