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Fermented milk from India, Pakistan, Bangladesh, Nepal
Chaas is the thin buttermilk left when dahi is churned for butter, drunk salted or spiced with meals. Milk is boiled, cooled to body heat, set overnight with a little old dahi, then churned for butter. Dairies make a cultured version from soured low-fat milk, chilled and mixed with fermented paneer whey, salt and cumin.
| Dahi or buttermilk from the day before, as starter0.5 to 1 % of the milk | [fao-tmp] |
| Cow or buffalo milk, boiled and cooled to body temperature | [fao-tmp] |
| Cold water | Mixed into the buttermilk[fao-tmp] |
| Salt (dairy cultured buttermilk)0.5 % w/v | [maheta2014] |
| Cumin, finely crushed (dairy cultured buttermilk)0.4 % w/v | [maheta2014] |
| Starter | backslop (yesterday's dahi or buttermilk) |
What changes: The milk is boiled, then cooled to body warmth
Output: milk at body temperature.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Chaas is the thin buttermilk left when dahi is churned for butter, drunk salted or spiced with meals. Milk is boiled, cooled to body heat, set overnight with a little old dahi, then churned for butter. Dairies make a cultured version from soured low-fat milk, chilled and mixed with fermented paneer whey, salt and cumin. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus does most of the fermenting.
Chaas is the by-product of churning dahi for butter, not a ferment of its own; the souring happens in the dahi, and the butter is taken off before it is drunk. FAO describes lassi as this same buttermilk mixed with a little cold water and drunk sweetened or salted; chaas is usually salted and spiced.
Traditional buttermilk does not keep; FAO gives lassi, chaas thinned with cold water, a shelf life of no more than 4 to 5 hours, so it is drunk as soon as it is made. In one study, a lab-made cultured buttermilk with paneer whey stayed acceptable to tasters for about 5 days at 7 °C in sealed glass bottles.
Every number is labelled with how it is known. How this atlas is made
FAO records that in India the buttermilk left from churning dahi is called chhaas, and that its lassi is called mahi in Nepal.
