Ayurvedic Buttermilk is considered to pacify all three Doshas – Vata, Pitta and Kapha. It is light, easy to digest, and healing, so it is included at the lunch meal for all the patients at Vaidyagrama, where this demonstration took place.

In this video, Dr. Aruna demonstrates how they make Ayurvedic Buttermilk here at Vaidyagrama, where the milk comes straight from the cows who graze in the coconut palm rimmed fields behind the large open-fire kitchen.

Here is how to make Ayurvedic Buttermilk for those of us who don’t have our own cows.

Ayurvedic Buttermilk

1 cup organic whole milk yogurt
4 cups filtered water
1 teaspoon ghee
1 generous pinch mustard seeds
1 very generous pinch turmeric
Option: curry leaves, cumin, cilantro leaves (coriander)

Put the yogurt and water in a medium sized mixing bowl and beat with an electric beater. After a bit the butter will separate from the curd. Pour through a sieve, saving whatever lumps collect to make ghee. Set the liquid aside.

Melt the ghee in a saucepan over medium heat. Add the mustard seeds and pop. Immediately add the turmeric and swirl the pan. Pour in the strained liquid and heat gently. Do not boil! Just when the buttermilk is warm to touch, remove from heat and serve.

Note: if you are adding curry or cumin you can add with the turmeric. If you add cilantro, stir in just before serving.

* You can make it Vegan by fermenting coconut milk and diluting it with water 3:1. Use coconut oil instead of ghee and follow the directions from there.  

This buttermilk is a satisfying, healing tonic included as an “extra” in my October Cleanse which is available now, and begins Monday. If you are interested in joining this 10 for 10 – 10 unique recipes + lots of Ayurvedic guidance and great extras for only $10 – please visit my website here.

Buttermilk is such a “grandmother’s medicinal,” I wonder how many people still drink this? Do you ever make buttermilk, and if so how?