Mamta's Kitchen - A Family Cookbook

How make buttermilk tangy for kadhi

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On 16/03/2023 12:03pm, Elene wrote:

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

On 17/03/2023 10:03am, Mamta wrote:

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.


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