Buttermilk (Chaas)
Cool, spiced chaas made with thick peanut or plant curd for a dairy-free drink with Indian meals.
Classic chaas is diluted curd whisked with salt, cumin, and herbs. Using well-set homemade cashew-almond curd keeps the body and tang closer to dairy buttermilk than thin soy milk alone.
This is a drink and a meal-cooler, not a protein shake. Pair with dal-rice or a heavy lunch when you miss the glass of chaas after a thali.
Nutrition
Per 1 tall glass (half recipe)
- Calories
- 90 kcal
- Protein
- 4 g
- Carbs
- 4 g
- Fat
- 7 g
- Fiber
- 1 g
Dietary
plant based · gluten free · jain · no onion no garlic
Protein sources
plant curd · cashews
Ingredients
- 11 cup Thick Homemade Curd (cashew-almond; or unsweetened plant yogurt with body)
- 22–2.5 cups Cold Water (adjust for thickness)
- 31/2 tsp Roasted Cumin powder
- 41/4 tsp Black Salt (kala namak) or to taste
- 5Salt to taste
- 61 Green Chilli, finely chopped (optional)
- 71 tsp Grated Ginger (optional)
- 82 tbsp Coriander leaves, chopped
- 9Few Mint leaves, chopped (optional)
- 10Ice cubes to serve
Instructions
- 1
Whisk the curd until completely smooth with no lumps. Use a whisk, mathani, or a few short blender pulses.
Start with thick curd; thin liquid yogurt makes flat, sour water instead of chaas.
- 2
Add cold water gradually while whisking until you reach a pourable buttermilk consistency (slightly thinner than a lassi, not watery like plain water).
Black salt adds the familiar edge many people associate with dairy chaas. Use it lightly.
- 3
Stir in roasted cumin, black salt, and regular salt. Taste and adjust tang with a squeeze of lemon only if the curd was mild.
Cashew-almond homemade curd gives the cleanest chaas. Soy curd works if unsweetened and well whisked; peanut curd will taste of peanut.
- 4
Add green chilli, ginger, coriander, and mint if using. Chill 15 minutes or pour over ice.
Do not boil plant curd for this drink. Heat can split it, so keep everything cold.
- 5
Serve immediately so herbs stay bright. Stir before each glass if it separates slightly.
Make the base without chilli for kids; offer chilli as a side muddle.
Regional styles
- Gujarati-style: a pinch of sugar with cumin and ginger.
- Punjabi mattha: more black salt, more mint, coarser whisk.
- South Indian moru: curry leaves and mustard tempered in a spoon of oil, cooled, then stirred in.
Thickness and use
- Thicker (less water) as a side raita-drink with rice.
- Thinner over ice for summer hydration.
- Blend with cucumber for a cooling cucumber chaas.