Dahi

Indian Set Yogurt

This homemade dahi is creamy, gently tangy, and naturally thickened without special equipment. Slow culturing gives it a fresh flavor and a delicate set that is excellent with both sweet and savory foods.

Nutrition · per serving

164kcal

8.7gProtein

12.1gCarbs

9.3gFat

0gFiber

2 servings

Ingredients

2 items

Milk Base

whole milk500 ml

plain live-culture yogurt2 tablespoons

Tips

•For a firmer set, simmer the milk gently for 5 minutes before cooling it, which evaporates some water and concentrates the milk solids.
•Use yogurt labeled with live cultures and ensure all utensils and containers are very clean.
•The finished yogurt keeps refrigerated for about 5 days. Reserve 2 tablespoons from each batch as the starter for the next one.

Steps

1
Pour the whole milk into a clean, heavy-bottomed saucepan. Heat over medium-low heat, stirring occasionally, until steaming and just below a simmer, about 85°C. Do not let it boil vigorously.
500 ml whole milk
2
Remove the pan from the heat and cool the milk to lukewarm, about 43–46°C. It should feel warm but not hot when tested with a clean finger.
3
Place the plain live-culture yogurt in a small bowl. Stir in 2 tablespoons of the lukewarm milk until smooth, then whisk this mixture back into the saucepan.
2 tablespoons plain live-culture yogurt
4
Pour the inoculated milk into a clean, lidded container. Cover, wrap in a towel, and leave undisturbed in a warm, draft-free place for 6–10 hours, until softly set and pleasantly tangy. Do not move it while it cultures.
5
Refrigerate the dahi for at least 2 hours to firm it. Serve chilled, or use it in raita, marinades, or alongside savory dishes.

Origin & History

Dahi is a staple of Indian home cooking, traditionally made by inoculating warm milk with a small amount of mature yogurt. It is commonly served plain, sweetened, blended into lassi, or used in dishes such as raita and kadhi.

Pregnancy

No specific concerns.

Breastfeeding

No specific concerns.

indian yogurt vegetarian fermented stovetop beginner

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Steps

Pour the whole milk into a clean, heavy-bottomed saucepan. Heat over medium-low heat, stirring occasionally, until steaming and just below a simmer, about 85°C. Do not let it boil vigorously.

500 ml whole milk

Remove the pan from the heat and cool the milk to lukewarm, about 43–46°C. It should feel warm but not hot when tested with a clean finger.

Place the plain live-culture yogurt in a small bowl. Stir in 2 tablespoons of the lukewarm milk until smooth, then whisk this mixture back into the saucepan.

2 tablespoons plain live-culture yogurt

Pour the inoculated milk into a clean, lidded container. Cover, wrap in a towel, and leave undisturbed in a warm, draft-free place for 6–10 hours, until softly set and pleasantly tangy. Do not move it while it cultures.

Refrigerate the dahi for at least 2 hours to firm it. Serve chilled, or use it in raita, marinades, or alongside savory dishes.