Types of Buttermilk by Fat Content

What is Types of Buttermilk by Fat Content (Takra Bheda / तक्रभेद)?

<p>Buttermilk is classified into different types based on the amount of fat (cream/butter) removed and water added during preparation. The main types are: (1) Ghola — curd churned without adding water and without removing butter, which is heavy; (2) Mathita — curd churned without water but with butter partially removed; (3) Takra — curd churned with one-quarter water added and butter fully removed, which is the best form; (4) Udashvit — curd churned with half water added. The properties vary: Ghola is heavier and more nourishing, while Takra (with butter fully removed and quarter water added) is the lightest and most therapeutically potent. The more water added and the more fat removed, the lighter the buttermilk becomes. Verses 3-6.</p>