Buttermilk (Chaas)
Cool, spiced Indian buttermilk made from thick peanut or plant curd—dairy-like tang without milk. Perfect with spicy meals or as a light drink.
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 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. 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.