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Author | Message |
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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 Thank you | |
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. Mamta |
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