You may also reply to this thread.
|Elene, on 16/3/2023 12:13pm|
Trying to make kadhi that is tangy .
I was told you have to make buttermilk tangy to achieve this. How is this done
|Mamta, on 17/3/2023 10:16am|
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.
You may reply to this thread.