dairy
Sour yoghurt
Khatta Dahi
5 g1 teaspoon
15 g1 tablespoon
Yoghurt density about 1.03 g/ml; 4.93 ml/tsp gives 5.1 g.
Instead of Sour yoghurt
Soured natural yoghurtUse the same weight; stir well before adding. Same consistency and sourness.
Full-fat natural yoghurtUse the same weight; add 10 ml lemon juice per 200 g and rest 10 minutes. Stir before use.
YogurtUse the same weight; whisk with lemon juice to taste. Add off the heat to avoid splitting.
