Buttermilk, known as mohi in Nepali, is more than just a refreshing drink; it’s an integral part of Nepali culture and cuisine. Traditionally produced through an age-old method called the bilona method, mohi is cherished for its rich flavor and numerous health benefits. This delightful beverage, often consumed with roasted corn (bhuteko makai) as a popular afternoon snack, has deep roots in the agricultural practices of Nepal.

The Art of Making Buttermilk (Mohi)

The traditional preparation of mohi begins with fresh milk, usually sourced from local breed cows and buffaloes. Farmers collect the milk in a large wooden vessel known as theki with a wooden stick called madani, which plays a crucial role in the churning process. The healthier the cow or buffalo, the tastier the mohi, making locally sourced milk a preferred choice.

Steps in Traditional Production

1. Yogurt Preparation:
   Fresh milk is first transformed into yogurt, a process that involves fermenting the milk until it thickens and develops a tangy flavor.
    
2. Churning:
   The yogurt is then churned using a bilona, a traditional wooden stick. This vigorous churning separates the butter (nauni) from the buttermilk, yielding a creamy and flavorful mohi.
    
3. Separation and Washing:
   The churning process causes the butter to form while leaving behind the liquid buttermilk. The buttermilk is drained off, and the butter is washed to remove any residual buttermilk.
    
4. Storage:
   The finished butter can be stored for later use, while the mohi is ready to be enjoyed.

Cultural Significance of Mohi

In the agricultural fields, mohi holds a special place as it is often consumed as a refreshing beverage during breaks. Farmers enjoy it with bhuteko makai, roasted corn, which makes for a perfect snack while working under the sun. This combination not only provides energy but also aids digestion, making it a popular choice before meals.

Mohi is also recognized for its digestive properties, and many people consume it before lunch to help with digestion. Its probiotic qualities promote gut health, making it a traditional remedy that has been passed down through generations.

Health Benefits

Mohi is not just a delicious drink; it is also packed with nutritional benefits. Being low in fat and rich in probiotics, it aids digestion, boosts the immune system, and provides hydration. The drink is also known to help regulate body temperature, making it especially refreshing during hot afternoons.

Conclusion

The production and consumption of buttermilk (mohi) in Nepal represent a beautiful blend of tradition, health, and community. From the farmers working in the fields to families enjoying mohi with roasted corn, this simple yet delightful beverage has woven itself into the fabric of Nepali culture. As you savor a glass of mohi, you’re not just enjoying a drink; you’re partaking in a time-honored tradition that celebrates the rich agricultural heritage of Nepal.