How whey at home

In India, what we call the whey is not exactly what it represents. However, in everyday language, the delicious drink called Chaas curdles milk, he came to be known as whey, for lack of a better term.Traditionally by churning butter curd or milk (I think the love of Lord Krishna for whipped butter), a favorite refrigerators India has undergone many changes over the years. What really is curd diluted with water, it is now done in different ways across the country.

Chaas is bright as a digestive, and adding spices like cumin only to improve their services. Commonly held during the warmer seasons, whey desi helps balance body temperature, and is a healthy choice if you are on a diet (especially because sugar is not here). He brings all the advantages of the curd, and sweeten helps reduce fat.

The recipe for this great glass varies from state to state. He is best known Chaas in northern India, mor, in Tamil Nadu, Kerala and Kannada and Telugu mooru majige. In West Bengal, it called Ghol, and incidentally is sweetened with sugar. While the crude salt is the most popular method for making a simple Chaas, adding the ingredients except roasted cumin seeds such as green chopped cilantro, chopped ginger, mint leaves ground chile, chaat masala, rock / black salt , does not add much flavor and the benefits of this drink.

In some houses, all spices are slightly attenuated in oil before being added to the thin stock, and gives an interesting punch to drink. However, the drink is almost always served fresh. In fact, in the old days before refrigerators became common, Chaas used to store in clay pots to cool.

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In other countries, the whey is beating the buttercream, and is often used as an ingredient in cooking. For example, the addition of a mixture of red velvet cake is what makes this extra dessert smooth.

We can find in its various avatars Chaas almost everywhere in India – small restaurants in five-star hotels. And despite being a favorite summer it is indeed popular throughout the year. Do at home is, of course, a lot of fun because it involves almost no cooking, and very little time.

These are some of the other favorite recipes:

Masala Chaas

2 cups plain curd

2 green peppers, chopped

A small bunch cilantro leaves, chopped

4 leaves of curry

rock salt or salt 1 teaspoon black

Salt to taste


1. Without the addition of water to the curd, adding all the ingredients together.

2. Using a mixer (or hand rotation), stir the mixture well. You can do this in a food processor (using a blade shake) at low speed too.

3. In a large saucepan, add the mixture and pour in 2 cups of ice water. Mix well until smooth.

4. Refrigerate until ready to serve. However, give the Chaas at least 20 minutes to set up.

5. You can sprinkle some chaat masala on top before serving and garnish with a sprig of cilantro too.

pudina Chaas

1 liter of raw milk serum

Two bunches of mint leaves, chopped

A small bunch of coriander leaves, roughly chopped

1 1/2 inch ginger, crushed or finely chopped

1/2 teaspoon cumin seeds, dry roasted

Salt to taste


1. In a large pot, take the mint and coriander and crushed hand. Add buttermilk and stir the mixture gently.

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2. Add the remaining ingredients and mix well with one of those old school churns. You can also use a ladle.
3. Chill in the refrigerator for about 20 minutes, and serve.

spiced Majige

2 cups sour milk

6 cups ice water

Pinch asafoetida

2 inches ginger, finely chopped or crushed

4 sprigs curry leaves

3/2 small green pepper, chopped


1. Add the salt and asafoetida curd and poured into water. Mix the ingredients.

2. In another bowl, use the back of a spoon to crush the green peppers and curry leaves.

3. pound ginger in a mortar and pestle. You can use the mortar to crush all the ingredients well.

4. Add spices to the buttermilk, mix well with a hand mixer or wooden butter churn, and refrigerate for about 15-20 minutes. This not only cools the beverage, but also allows the majige absorb spice flavors.

5. Serve with some chaat masala on top, or a few curry leaves.

Bael Ghol

1 block of wood (Bael) ripe1 curd

1 tablespoon sugar

1 cup ice water

A pinch of salt or rock (optional)


1. Pulp apple is the hardest work. Breaking fruit by breaking with a heavy object. In general, it would be thrown on the floor. Remove the pulp with a large spoon. Mix the sugar in the dough and mix well with your hands in a mixing vessel.

2. Place the fruit juice in a separate bowl and set aside.

3. In another bowl or a saucepan, mix the curd with a little sugar to taste (but do not add too much of it).

4. Add the apple juice timber, and using a hand mixer or wooden butter churn, mix the two well.

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5. Add ice water to dilute to taste and serve. Or you can cool in the refrigerator for about 30 minutes.

6. Spice it up a bit with a pinch of black / rock salt on top before serving. Alternatively, the salt crystal edge.