How is mattha milk made?

How is mattha made?

Mattha, also known as chaas, takra or Indian buttermilk, is made by diluting curd (dahi, plain yogurt) with water and flavoring it. A hospital health page says chaas is made by diluting curd with water and seasoning it, typically with cumin, ginger and rock salt, and gives nutrition for full-fat curd diluted about 1:1.

Simple method

1. Put plain curd in a bowl or blender. Use fresh, mildly sour curd.
2. Add cold water. Start with about equal parts curd and water and thin it more if you like.
3. Add roasted cumin powder, salt (black salt or rock salt are common) and any herbs.
4. Whisk, churn or blend until smooth and frothy.
5. Serve chilled.

Common flavorings

• Roasted cumin powder
• Black salt (kala namak) or rock salt
• Mint or coriander leaves
• Ginger, green chili or black pepper for a spicy version
• Asafoetida (hing), which some recipes add

Whisked or blended

Many home cooks whisk the curd with water by hand or use a blender. Methods vary by household.

What affects the result

• Curd: thicker curd gives a richer drink, and sour curd makes a tangier one.
• Water: more water gives a lighter, thinner drink.
• Salt: adjust to taste. People watching sodium should add less.

Storage

Make it fresh, or keep it covered in the fridge for a short time and stir before serving. It may separate. The health page notes that commercial pasteurized buttermilk may lack live cultures, so packaged versions can differ from traditional chaas.

This is general food information, not medical advice.