Dahi

Thick Indian Homemade Yogurt

This homemade dahi is creamy, gently tangy, and especially thick from the prolonged heating of the milk and the addition of milk powder. It needs only a few active minutes, then sets quietly into a smooth, spoonable yogurt.

Nutrition · per serving

206kcal

15.1gProtein

20.1gCarbs

7.2gFat

0gFiber

2 servings

Ingredients

3 items

Milk mixture

Whole milk500 ml

Skimmed milk powder30 g

Starter

Plain live-culture yogurt30 g

Tips

•Use pasteurized milk and a fresh yogurt containing live cultures, not heat-treated yogurt.
•For an especially firm texture, refrigerate overnight before serving.
•Do not disturb the jars during incubation, as movement can produce a loose set.

Steps

1
Pour whole milk into a heavy saucepan and whisk in skimmed milk powder until smooth. Heat over medium heat, stirring occasionally, until steaming and just below a boil, about 85°C. Hold it there for 5 minutes for a thicker set, avoiding scorching.
500 ml Whole milk30 g Skimmed milk powder
2
Remove the milk from the heat and cool to lukewarm, about 43–45°C. It should feel warm but not hot to a clean fingertip.
3
Whisk plain live-culture yogurt with a few tablespoons of the lukewarm milk, then stir this starter mixture into the saucepan until evenly combined.
30 g Plain live-culture yogurt
4
Pour the mixture into two clean, warm jars. Cover loosely. Place them in an oven that has been heated briefly to its lowest setting and then turned off. Keep the oven door closed and incubate for 6–8 hours, until the yogurt is visibly set and jiggles as one piece.
5
Transfer the jars to the refrigerator and chill for at least 2 hours. The yogurt will become noticeably thicker as it cools. Serve plain or with fruit, honey, or savory dishes.

Origin & History

Dahi is a traditional yogurt made throughout the Indian subcontinent, where it is used in everyday meals, marinades, drinks, and desserts. Home cooks commonly rely on a small amount of the previous batch as the starter for the next one, while warm resting conditions encourage fermentation.

Pregnancy

Use pasteurized milk and yogurt, and refrigerate the finished yogurt promptly.

Breastfeeding

No specific concerns.

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Steps

Pour whole milk into a heavy saucepan and whisk in skimmed milk powder until smooth. Heat over medium heat, stirring occasionally, until steaming and just below a boil, about 85°C. Hold it there for 5 minutes for a thicker set, avoiding scorching.

500 ml Whole milk30 g Skimmed milk powder

Remove the milk from the heat and cool to lukewarm, about 43–45°C. It should feel warm but not hot to a clean fingertip.

Whisk plain live-culture yogurt with a few tablespoons of the lukewarm milk, then stir this starter mixture into the saucepan until evenly combined.

30 g Plain live-culture yogurt

Pour the mixture into two clean, warm jars. Cover loosely. Place them in an oven that has been heated briefly to its lowest setting and then turned off. Keep the oven door closed and incubate for 6–8 hours, until the yogurt is visibly set and jiggles as one piece.

Transfer the jars to the refrigerator and chill for at least 2 hours. The yogurt will become noticeably thicker as it cools. Serve plain or with fruit, honey, or savory dishes.