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

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