The traditional pink butter (tindi) and buttermilk of Haryana,

 

I love to make pink butter like my grandmother and my Mom used to make,even though it takes soooo much time, makes a mess, and seems expensive!

a big mug-full of pink lassi/buttermilk..

Electric churner ...churning lots of curd/yoghart

Usually I use my electrical churner. But I tried it in real traditional way...

In case you want to try it out...then precede as fallows...

Start with the milk to simmer on low fire for at least two hours, or till the milk start to change its colour in light pink. Then keep it aside to cool.. Make curd/yoghurt from boiled milk, which has been cooled to hand warm temperature, then set to make curd.Add i! Tbsp. Culture to a liter of warm milk, stir and leave to stand in a warm or until curd/yoghurt is set ( if you set your curd in clay/Terra-cota pot regularly then ..need not to add any culture).After 5 hours start with the curd at room temperature and beat it on the highest speed with your hand or with stand mixer/churner. It will go through the whipped stage and start to clump after that , getting pinkish all the while. You will begin to think it looks like butter before it is butter.

…Don’t give it up!

…keep beating, periodically scrapping down the sides of the bowl with a wooden spatula. Then, fairly suddenly, the buttermilk will “fall” out.

The pinkish butter...........i love it .it taste divine toooo make it and enjoy with chapattis/bread/khichri/biryani/pulav

Bone apatite!