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On 17/3/2023 10:16am, Mamta posted:
A Kadhi requires mature yoghurt/cultured buttermilk. If you have ordinary yoghurt, leave it out of the fridge for a couple of days. Time depends on the temperature where you live. In warm countries, it will become quite tart and strong within a few hours.
I usually make it when I have some stale yoghurt knocking about in my fridge.