Chaas
Other Names : chaach, majjige, taak, majjiga, moru, ghol, Traditionally buttermilk
Traditionally buttermilk was not cultured as buttermilk in and of itself; rather, it was simply the thin liquid leftover from making butter. This traditional buttermilk is versatile and rich in the natural beneficial bacteria found in the raw milk itself. Alternatively, it may be rich in the bacteria that was introduced into the whole milk prior to culturing it for buttermaking as in the case of cultured butter. Now, aside from a few home kitchens, traditional buttermilk is only really used in India where it is called chaas. Chaas contains more water than lassi and has the butterfat removed, so its consistency is not as thick as lassi. Salt and Jeera (cumin seeds) are normally added for taste and sometimes even fresh coriander. Fresh ground ginger & green chillies may also be added as seasoning. Chaas is popular in the Indian states Gujarat and Rajasthan, where it is drunk with the main meal.
Special Precautions of Chaas
Benefits and uses of Chaas are
- It is known to aid digestion and is an excellent coolant in the Indian and Pakistani summers.
