How to Make Traditional Buttermilk (Chach) Using A2 Milk?

Buttermilk (Chach) is considered an aushadha (medicine) for many disorders and ill conditions in Ayurveda. For the treatment of Haemorrhoids, stomach disturbances, Irritable Bowel Syndrome, Ulcerative Colitis, Crohn’s Disease, Anaemia and other gastrointestinal problems. 

Ayurvedic buttermilk is called Takra, it is different from the buttermilk that is available in the market. People often confuse buttermilk with lassi. But lassi is sweetened buttermilk with added sugars or jaggery. But Takra is a natural butter milk mix of beneficial herbs and spices. It has no sugar and is good for people with dominant Kapha dosha. 

Synonyms of Buttermilk:

Takra, Chaanch, Mor, Majjige, Chaas

Why Should A2 Milk be Chosen? 

We had already discussed the importance and health benefits of A2 milk in our previous articles. Ayurveda always suggests using milk that is of natural origin because it will be compatible with our body giving no chance for inflammation or allergies. A2 milk is produced from the Indian desi cow which is grazed freely in the fields feeding on naturally grown grass. So, A2 milk is packed with vital nutrients essential for our body. 

Method of Preparation

Ingredients Required: 

• ¼ tumbler of natural curd made from A2 milk.
• ¾ tumbler of purified water
• ¼ teaspoon of cumin powder
• 2-3 natural coriander leaves
• A pinch of rock salt 

We have already mentioned in our previous article how to make perfect curd at home using A2 milk, click here to read that first and naturally prepared curd and your perfect homemade curd will be ready.

Process 

1. Take the natural curd made from A2 milk in an earthen pot or copper vessel.
2. Churn the curd using a wooden churner or if you have the traditional churner, use it. Please avoid using a plastic churner. 
3. Once the curd is properly blended using the churner, notice the butter getting separated from the curd.
4. Butter will be formed like a layer on the buttermilk. Filter it and separate the buttermilk.
5. Now add purified cold water, a pinch of rock salt, cumin powder and coriander leaves.
6. Stir it with the stirrer and the natural Ayurvedic buttermilk is ready to serve.

A Quick Wrap-Up

Ayurvedic buttermilk (Takra, Chach) has many medicinal values. As it is prepared from natural A2 milk, it has fewer allergy-causing properties. So, one can consume it without any fear of getting allergies or inflammation. It acts as a good probiotic and balances the digestive system. It helps in the enhancement of proper digestion thereby removing toxins from the body. Ayurveda does not encourage adding any fruits to the Takra, so it would be better if it is consumed as it is. Dr. Sahil Gupta at IAFA® had come up with a mission to make healthier and happy lives for patients, so he not only treated patients with all kinds of allergies and various other disorders but also advising them to follow the ayurvedic way of living by including ayurvedic diet in their daily lives. So, Takra is a part of an ayurvedic diet which is recommended to the patients at IAFA®. Do try the recipe and let us know, we would love to hear from you and don’t forget to consult Dr. Gupta if you have any kind of allergies.