• Low fat buttermilk is a refreshing drink in itself and is mostly had as an accompaniment with major meals of the day or had post meals with a tincture of salt and roasted jeera powder.
• Locally it can be used to make masala rotis, theplas, where the water is replaced with buttermilk instead. rendering softer, fluffier versions.
• Use warm, low fat buttermilk instead of water while making dosa, idli or a Gujarati Handwa batter. The culture bacteria grows and gives the batter a pleasant boost.
• The acid in buttermilk is ideal for marinating meat with as it breakdowns the toughness and instead tenderises the meat.
• Low fat buttermilk pancakes are delicious and fluffy.
How to store low fat buttermilk, skimmed buttermilk, low fat chaas
• Storing it in a fridge is ideal as the flavour remains for atleast 2 to 3 days. It might turn sour if left outside for too long.
• Unlike milk which spoils after a week, buttermilk remains longer if stored in an airtight container, like a plastic bottle or steel vessel with a lid.
Health benefits of low fat buttermilk, skimmed buttermilk, low fat chaas
Buttermilk is excellent for digestion as it is made from probiotic curd. It detoxifies the body and cleanses the intestines and is thus known to overcome acidity and prevent indigestion. However buttermilk used to make fermented dishes may not suit each one's digestive system. Buttermilk is lower in fat and calories as it is made with a combination of curd and water. Low fat buttermilk is comparatively further lower in calories than buttermilk made from full fat curd. Low fat buttermilk is low in fat percentage too and hence it is best recommended for obesity and heart disease. Buttermilk and low fat buttermilk both are a fair source of protein, riboflavin, potassium, vitamin B12 and calcium depending on the quantity of curd used.