The main reason is the removal of fat/ butter from curds to make it into buttermilk and the addition of water to make it dilute. This makes buttermilk easier to digest as compared to curds.
Try keeping the water added curd/butermilk out at room temp….it will stil keep on getting fermented😜 Water dosent kill fermentation maam.. The process of breaking down food starts from the mouth itself…
We remove the fat from the milk to make white butter and then later my mother set the curd of that milk without fat malai .. is it okay to add water to that curd and make buttermilk or it would not be considered as buttermilk as fat has been removed
The main reason is the removal of fat/ butter from curds to make it into buttermilk and the addition of water to make it dilute. This makes buttermilk easier to digest as compared to curds.
Hi Mam, can we combine Mango with curd to make Mango lassi Or pomegranate raita
Try keeping the water added curd/butermilk out at room temp….it will stil keep on getting fermented😜
Water dosent kill fermentation maam..
The process of breaking down food starts from the mouth itself…
We remove the fat from the milk to make white butter and then later my mother set the curd of that milk without fat malai .. is it okay to add water to that curd and make buttermilk or it would not be considered as buttermilk as fat has been removed