Description
A cold dairy drink consumed daily in homes across rural Nepal. The watery, highly acidic liquid (buttermilk) left after churning homemade yogurt (Dahi) to extract butter (raw material for ghee). Loved as the ultimate refreshing drink during breaks from summer farming or after eating spicy curry.
Restaurants serving Mahi / Mohi (Buttermilk)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Dahi(Nepali homemade yogurt)
- Water
Instructions
- [Authentic Recipe]
- [Churn Yogurt]: Put homemade Dahi (yogurt) and water in a giant wooden cylinder called 'Theki'.
- Insert a long wooden churning stick 'Madani', spin rapidly using a rope, churning violently for tens of mins.
- [Separate]: Remove the fat lumps (butter) floating on top. The sour white liquid left below is 'Mohi'.
Learn more Spice, substitutes, tips
Key spices
None(Lactic fermentation sourness is the star)
Substitutes at Japanese supermarkets
Dilute JP 'Unsweetened Plain Yogurt' with water until watery
Pairing
Dal Bhat (Set meal) / Ultra-spicy meat dishes
Trivia
Visit a rural Nepali home, and the mother pours this cold Mohi to the brim saying, 'Welcome, you must be hot.' A refreshing drink symbolizing Nepali kindness and rural landscapes.
Eating tips & etiquette
Pour into a glass and drink cold. While 'Lassi' familiar in Indian/Nepali restaurants is a drink 'made' by adding sugar to yogurt, Mohi is a 'byproduct' of making butter, characterized by being basically unsweetened and highly acidic.
Allergen
Dairy