Butter in India is usually made by first fermenting whole milk into yoghurt and then churning the yoghurt. It is commonly then clarified into ghee. The whey or buttermilk that remains after churning cures vata and kapha and cleans the channels. A text comments, 'After food drink buttermilk; after sex drink hot spiced milk.' Buttermilk is regarded as a sovereign remedy for piles, assimilation disorders, diarrhoea and dysentery, and is also commonly used in treating some varieties of oedema, suppression of urine, loss of appetite, indigestion, anaemia and many other diseases. When fresh buttermilk is unavailable, non-fat yoghurt diluted with an equal amount of water and liquefied can be substituted.
References:
Ayurveda Life Health and Longevity by Robert E. Svoboda - Penguin Books.
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