Mixing water and curd ≠ making buttermilk; here’s why

Many people think that simply adding water to curd turns it into buttermilk. It may look similar, but technically and traditionally, that’s not how true buttermilk is made. Let’s understand this better from an expert. (Photo: Getty Images/Thinkstock)

Buttermilk (Chaas or Mattha) is traditionally, the liquid leftover after churning curd to extract butter. "It’s light, frothy, and slightly tangy, with the butter removed. This process also slightly changes the texture and taste of the liquid," said Dr Rajeshwari Panda, head of the dietetics department, Medicover Hospital, Kharghar Navi Mumbai. (Photo: Freepik)

This traditional buttermilk is often spiced with jeera or cumin seeds, curry leaves, hing, etc., and has been consumed for generations as a digestive drink. (Photo: Pexels)

Then what happens when we just add water to curd? "When you simply add water to curd and stir it, you get a diluted curd, not true buttermilk," said Dr Panda. The curd still contains all the milk fat (malai), and it hasn’t gone through the process of churning that separates the butter. So technically, it’s not mattha or chaas, but a thinned-down dahi, added Dr Panda. (Photo: Freepik)

So is it wrong to have this version? "Absolutely not," Dr Panda said. (Photo: Getty Images/Thinkstock)

Let’s look at both the positive and negative sides: Positives: Quick and easy: Adding water to curd gives a ready-to-drink version in seconds. Cooling and hydrating: It still retains good cooling properties and hydration benefits, especially in summer. Home-friendly: Most people don’t churn curd daily at home anymore, so this method is convenient. (Photo: Getty Images/Thinkstock)

Tastes good with spices: Even diluted curd with jeera, ginger, salt, and mint gives a satisfying taste. Still a probiotic source: Even this version supports gut health, said Dr Panda. (Photo: Getty Images/Thinkstock)

Negative sides especially if you are looking for traditional buttermilk No butter removal: So, the fat content remains – it’s not as light or digestible as true buttermilk, Dr Panda said. Not ideal after heavy meals: Traditional buttermilk is often recommended post-meal because of its digestive properties – diluted curd doesn’t offer the exact same benefit, said Dr Panda. May curdle if heated: If someone uses this version in cooking thinking it behaves like buttermilk, it might not give the same results, said Dr Panda. (Photo: Unsplash)

So, while adding water to curd doesn’t make traditional buttermilk, it’s still not wrong to consume it. "It’s a shortcut, and many of us use it daily without issues. However, if you’re looking for the lighter, churned, butter-removed, digestion-friendly buttermilk your grandmother used to make – that’s a different process altogether," Dr Panda said. (Photo: Freepik)