Description
Khatti lassi is buttermilk left to sour for a few days. Diluted in water, it is one of the oldest farm remedies in India, traditionally sprayed to help crops resist fungal problems and as a general tonic.
We don’t sell this preparation. If there is a cow or a dairy nearby, you can make it for almost nothing. To learn this and other preparations with us, request a farm visit.
Ingredients (for 1 acre)
| Buttermilk (from desi cow milk), soured for 3–5 days | 5–6 litres |
| Water | 200 litres |
How to prepare
- Keep the buttermilk in a covered earthen or plastic pot (not metal) for 3–5 days until clearly sour.
- Stir it into 200 litres of water and filter.
How to use
- Spray on 1 acre in the evening.
- Traditionally repeated every 10–15 days during humid weather.
Storage & shelf life
Mix and spray the same day.
Good practice
- Don’t use metal containers for souring.
- Test on a few plants first; very strong mixes can scorch tender leaves.
Shared as traditional natural-farming knowledge. This is not a registered fungicide, and no specific level of disease control is promised. Results vary with disease, crop, climate and preparation.
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