Matha milk, more commonly spelled Mattha, is known as Plain buttermilk in English.
Understanding Mattha (or Matha)
Based on regional terminology, Plain buttermilk is also called Mattha. This name is particularly used in several areas of the Indian subcontinent, including the Indian states of Bihar, Tripura, Uttar Pradesh, West Bengal, and also in Bangladesh. Mattha refers to the liquid that remains after butter has been churned out of cultured cream or yogurt.
Common Additions to Mattha
While the base is plain buttermilk, various ingredients are often added to Mattha to enhance its flavor and create popular beverage variations.
Ingredients commonly added to buttermilk to make Mattha may include:
- Mint
- Roasted cumin seeds
- Asafoetida (Hing)
- Curry leaves
- Salt
- Sugar
Adding these ingredients results in flavored versions such as spiced buttermilk or sweet buttermilk drinks, widely enjoyed for their cooling and digestive properties.
Mattha vs. Modern Buttermilk
Traditionally, Mattha is a natural byproduct of the butter-making process from curd (yogurt). This contrasts somewhat with the cultured buttermilk often sold commercially today, which is typically made by adding a bacterial culture directly to milk. However, both share a similar tangy profile and are used in drinking, cooking, and baking.
