Publisher's Synopsis
Chilled buttermilk is a soothing drink for summer. It has innumerable health benefits as well. Traditional buttermilk is the residue left behind after milk cream is churned into butter. It can also be made by diluting and mixing water in curd. It is commonly known as 'chhaas'. Commercially available cultured buttermilk is prepared by fermenting no-fat milk with bacteria that produce lactic acid. It is more viscous than traditional buttermilk.
Do you have the habit of skipping buttermilk in your meals? Tempted by fast foods and other junk, we at times tend to take 'real foods' for granted, don't we? This book talks about the many miraculous benefits of buttermilk and how to make it.
This book answers your questions while celebrating this unique beverage in all its creamy, sour, controversial glory. Topics include Health benefits, all-you-can-drink buttermilk bars, national landmarks named for the drink, and how to order a glass in Mandarin Chinese. Love it or hate it, buttermilk provokes many a good story. This book tells all and has fun doing it.
Buy this book now.
