Buttermilk- (indian)

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 30
• 10 cups homogonized milk
• 1/2 cup sour cream (don't use light sour cream, use the real thing!)
• 1 onion, chopped finely,optional
• 1 tomato, chopped,optional
• 2 green chilies, chopped finely,optional
• 2 tablespoons vegetable oil, optional
• 1 pinch mustard seeds, optional
• 2 slices ginger, sliced finely and then pounded well,optional
• 6 curry leaves, optional
• 1/2 teaspoon turmeric, optional
• salt, optional

Recipe

• 1 boil milk, stirring constantly.
• 2 when one or two bubbles appear, take off the heat.
• 3 do not bring to a full boil.
• 4 when it has cooled down to room temperature, put 1/2 cup of sour cream in it.
• 5 cover with a clean dish towel and let sit on the counter for 2-3 days.
• 6 when set, refrigerate.
• 7 can be kept for 2-3 weeks.
• 8 this can be used as a side dish to rice and curry or you can make one of the following 2 variations with it: variation#1: put enough buttermilk to fill a soup bowl.
• 9 add raw chopped onion, tomato and green chillies.
• 10 stir and serve as a side dish to rice and curry.
• 11 variation#2: in a saucepan, heat the vegetable oil, add the onion, ginger, curry leaves, chillies salt and turmeric.
• 12 cook until onions are tender and golden brown.
• 13 add this to about half of the prepared buttermilk.