Buttermilk

In a large professional-grade mixing bowl, combine the yogurt and chilled water.

Whisk vigorously using a traditional wooden churner until the mixture is professional-grade smooth and thin.

The use of a wooden churner is the absolute secret to achieving the signature professional-grade light consistency.

Add salt and grated ginger to the buttermilk to integrate the professional aromatic base.

In a small professional pan, heat a teaspoon of ghee over a medium flame for tempering.

Add the mustard seeds and allow them to pop; then add the curry leaves and slit green chili.

The fresh tempering is the absolute secret to achieving the traditional professional-grade savory aroma.

Pour the hot tempering over the buttermilk and stir thoroughly into the professional concentrated base.

Whisk once more to ensure the spices are distributed evenly across the professional mixture.

Serve the Buttermilk ice-cold in individual professional-grade tumblers for a refreshing experience.