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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 with water until the butter floats off. Dairies make a cultured version from soured low-fat milk thinned with water, salt and cumin. Made in 5 steps over 9 h – 5.2 days. The longest step, drink it fresh, or keep cold, takes 4 h – 5 days (FAO 1990). Salt is 0.5 % (Maheta R.G 2015). Lactic acid bacteria of the dahi and Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus do most of the fermenting.
| Main step | 4 h – 5 daysReported[fao-tmp][maheta2014] | Drink it fresh, or keep cold |
|---|---|---|
| Temperature | 35–39 °CReported[maheta2014] | Set the dahi overnight |
| Salt | 0.5 %Reported[maheta2014] | Thin, salt and spice |
| 0.5 to 1 % of the milk | Dahi or buttermilk from the day before, as starter[fao-tmp] |
| Cow or buffalo milk, boiled and cooled to body temperature[fao-tmp] | |
| Cold water · Churned in, or mixed into the buttermilk[fao-tmp] | |
| 0.5 % w/v | Salt (dairy cultured buttermilk)[maheta2014] |
| 0.4 % w/v | Cumin, finely crushed (dairy cultured buttermilk)[maheta2014] |
| Starter | backslop (yesterday's dahi or buttermilk) |
Total time across the recorded steps: 9 h – 5.2 days
What changes: The milk is boiled, then cooled to body warmth
Output: milk at body temperature.
Microbes at work in this step
boiling kills most milk bacteria
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 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. Dairy cultured buttermilk kept 5 days refrigerated.
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 in Nepal mahi; takra is praised in Ayurvedic texts.
