Pune, Maharashtra, India
Our Products
Lassi, is prepared from curd. In its basic form it is churned to a thick creamy consistency with the addition of only a little bit of water. Lassi benefits remains same be sweet and flavored or it may have a little bit of salt and cumin powder added for taste.
Across the Indian subcontinent you will find natural sweetness in lassi, develop due to traditional preparatory methods. Punjab Di Lassi is grate form of Lassi, as its consistency (thickness), taste and most important its natural curd flavor, which is famous all over world.
Our ABLASSI culture helps to give a natural mouthfeel of Punjab Di Lassi. Apart from taste and the oh-so-satisfying feeling, ABLASSI also confers health benefits.
ABLassi comprise of thermophillic culture and is designed in such a way that it provides the desiredthickness and flavour even in milk with less total solids (TS) indirectly beneficial to the manufactureras he gets the same consistency with less input (TS). ABLassi renders better thickness, acidity, tasteand flavour keeping in to consideration the Indian requirement, obviously not given by the foreigncounterparts.
Buttermilk is the low-fat portion of milk or cream remaining after it has been churned to make butter. Today, buttermilk is not a byproduct of butter-making, but is made from nonfat or low-fat milk that is cultured with lactic acid bacteria. Cultured buttermilk is low in fat and calories, but maintains its traditional tangy flavor and creamy texture produced by our culture ABCHAAS specially made for preparing Chaas.
ABChaas FactsButtermilk was originally produced while making butter. The milk would often be slightly soured by naturally occurring bacteria before and during churning, giving the remaining butter-flecked liquid a rich, tangy flavor that was naturally full of nutrients produced by our ABCHAAS culture. Rather than discarding the buttermilk, dairy farms used it for drinking, leavening bread and for baked goods. The acid in buttermilk creates a rich, tangy flavor and tender crumb that is often preferred to commercial baking powder by many bakers today.
ABChaas culture is again from the family of thermophillic bacteria, developed keeping in mind theeffect which it gives to the buttermilk like the tangy and sour flavour. ABChach can be used formaking high fat buttermilk and works at par for low fat buttermilk that helps in economising theproduction cost.
The significance of such products lies in them being developed natively minimizing the dependency of Indian dairy industry on imported brands which supplies such cultures. There will be a huge repercussion on cost simultaneously providing technical back up to these industries which rely thickly on such inputs.
