Butter Milk:Milky Summer– Erakina

Published Date : May 12, 2022


The name buttermilk is somewhat misleading because it doesn’t contain butter.

Traditional buttermilk is the liquid left over after milk has been churned into butter. This sort of buttermilk is never found in Western countries today but remains common in parts of Nepal, Pakistan, and India.

Buttermilk today consists mostly of water, lactose, and the milk protein casein.

It has been pasteurized and homogenized, and lactic-acid-producing bacteria cultures are added, which can include Lactococcus lactis or Lactobacillus bulgaricus.

Lactic acid increases the acidity of the buttermilk and prevents unwanted bacterial growth, which extends its period. It also gives buttermilk its trademark sour taste, as a result of the bacteria fermenting lactose which is the first sugar present in milk.

Opened jar, Buttermilk

 Glass of Buttermilk

Buttermilk is thicker than milk. When the bacteria within the beverage produce carboxylic acid, the pH level is reduced, and casein, the first protein in milk, solidifies.

One of the foremost famous buttermilk types is Komal.

Much like the attractive name Komal, the drink includes several delicious ingredients which combine to form a nice flavour. Traditional Komal is made with coconut milk that adds some flavours and freshness to the drink. It also includes chilli, curry leaves, jeera, asafetida and a few other basic ingredients. This drink is super easy and takes less than 10 minutes to prepare.

Health benefits of Komal

Komal may offer several health benefits, including improved force per unit area and bone and oral health. Some of these benefits are:

It helps in digestion

The carboxylic acid in Komal can make its lactose content easier to digest. Lactose is the first natural sugar that is present in dairy products.

White liquid in clear glass

Glass of Komal

Many people are lactose intolerant, meaning that they don’t have the enzyme needed to interrupt this sugar. Approximately, 65% of individuals worldwide develop a point of congenital disease after infancy.

Some people with this hereditary condition can drink cultured dairy products with few to no side effects because the lactose is attenuated by the bacteria 

Strong bones

Komal could be a good source of calcium and phosphorus, a fat-soluble vitamin if it’s been fortified. Full-fat varieties are rich in vitamin K2.

These nutrients are important for maintaining bone strength and preventing degenerative bone diseases like osteoporosis, but many of us don’t get enough of them.

Improves oral health

Periodontitis is the condition in which the gums and other supporting structures of your teeth become sore and can lead to various diseases. It’s a really common condition and is caused by periodontal bacteria.

Fermented dairy products like Komal may have anti-inflammatory effects on the skin cells that line your mouth.

It helps lower your cholesterol levels. In a small 8-week study of 34 adults, consuming 45 grams or approximately 1/5 cup of reconstituted Komal (buttermilk powder mixed with water) daily, reduced total cholesterol and triglycerides by 3% and 10%, respectively, compared with placebo.

Furthermore, participants who began the study with elevated LDL (bad) cholesterol levels noticed the third reduction of cholesterol.

Downsides of Komal

Komal may have several downsides associated with its salt content and the potential to cause sensitivity in some individuals.

High in sodium

Milk products contain good amounts of sodium, making it important to test the nutrition label if you wish to limit your sodium intake.

Consuming plenty of sodium is related to an increased risk of high vital signs, especially among individuals who are salt sensitive. A high vital sign may be a risk factor for cardiopathy.

It can cause sensitivity or digestive issues in some people. Komal contains lactose, a natural sugar to which many of us are intolerant.

Although Komal appears to be more easily digested by some people with congenital disease, many people are still sensitive to its lactose content.

Symptoms of the genetic disorder include dyspepsia, diarrhoea and gas.

People who are allergic to take advantage of – instead of intolerant – shouldn’t consume Komal in the slightest degree. Milk allergy can cause vomiting, wheezing, hives, indigestion, and even anaphylaxis in some people.



Milk being poured into a glass cup

Komal may be a foodstuff rich in vitamins and minerals that will offer several benefits for your bones, heart, and oral health.

Still, it’s going to cause issues for those with a genetic abnormality or a milk allergy.

If you tolerate dairy, Komal may be a great and versatile addition to a healthy diet.

Arpit Mangal


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