Transfer the butter milk, salt,
ginger paste, cumin powder, asafoetida and black pepper into mixer
jar, just churn it for
couple of minute.
Place grated apple, raspberries, and
ginger in a pint - sized glass mason
jar Pour in the whey and fill the
jar to the shoulder with water Seal with a lid and place on the counter for 2 - 3 days, shaking a
couple times a day to make sure no other bacteria form cultures on the top Lid should be expanded (unable to press down) after 2 - 3 days and bubbles should have formed inside.