Delicious Chaas from Activ Milk
Delicious Chaas from Activ Milk
Lets get to know how to make excellent masala chaas .
We have been consuming chaas or butter milk in our indian tradition. Chaas is an excellent summer coolant and a great appetiser. Its refreshing, keeps the body cool and helps in digestion. Here we will get to know how to make chaas using Curd.
TIPS & NOTES
- Always use high fat milk. Diluted or low fat milk won’t set for curd.
- Use a wooden churner for mixing.
- Try smoked chaas, its too delicious. You may need a charcoal. Heat it, place it over a small metal bowl over the chaos, add a little ghee and hing over it. Cover the lid. Open the lid after 3-4 minutes.
- Chaas is a great appetiser. Take it before or with your lunch.
Prepare to make Dahi
The first step is to make Curd/Dahi. To begin, take a bowl. Here we have taken a wooden bowl. You may use a earthen pot or a metal one too.
Pour Activ milk in Bowl
Tear your Activ milk pouch and boil it. Let it cool but still much warmer. Now pour the milk on the bowl.Learn here to make thick and creamy curd.
Add a little Dahi or Culture
Now add a little dahi or culture to the warm milk. Cover it. Keep it aside for 4-5 hours.
Dahi is ready
You Dahi/curd is ready. The more creamier the curd, the better the chaas will be.
Add a little water
Now, add a little water to the curd. The amount of water totally depend on your preference and how much diluted you want your chaas to be. We suggest only 1 part water in 10parts of dahi.
Churn the Dahi
Take a wood churner. You can use electric blender as well. This is a traditional way and the slow churning with wooden churner allows to blend well and preserve the taste.
Add masala to it
Takecumin seeds, black salt, black pepper, cloves and cinnamon. Roast all a little. Blend it to find powder. Take a few green chillies and mint leaves. Crush them seperately to make a fine paste.
Mix it well
Pour the dry masala powder you made along with the chilli-mint paste in the ready chaas and mix it well with the churner once again.