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Creamy, tangy, and rich homemade yogurt, a staple in every Indian household. This simple recipe uses just two ingredients to create perfect, thick dahi every time, ideal for raitas, curries, or enjoying plain.
For 4 servings
Boil and Thicken Milk
Cool Milk to the Right Temperature
Inoculate with Starter
Creamy, tangy, and rich homemade yogurt, a staple in every Indian household. This simple recipe uses just two ingredients to create perfect, thick dahi every time, ideal for raitas, curries, or enjoying plain.
This indian recipe takes 495 minutes to prepare and yields 4 servings. At 162.57 calories per serving with 8.56g of protein, it's a beginner-friendly recipe perfect for side or breakfast or lunch or dinner.
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Set the Dahi to Ferment
Chill and Serve
Strain the set dahi through a muslin cloth for a few hours to remove whey, resulting in a thick, creamy yogurt similar to Greek yogurt, known as 'chakka' in India. This is the base for shrikhand.
Use low-fat or skim milk for a lighter version. The resulting dahi will be less creamy and slightly more tart, but still delicious and healthy.
For a Bengali-style sweet yogurt, dissolve sugar or jaggery in the warm milk before adding the starter. The fermentation process will create a sweet, tangy, and caramelized dessert.
Dahi is rich in live bacterial cultures (probiotics) that promote a healthy gut microbiome, aiding digestion and improving overall gut health.
An excellent source of calcium and phosphorus, dahi is crucial for maintaining strong bones and teeth, helping to prevent conditions like osteoporosis.
The healthy bacteria in dahi help strengthen the immune system, making your body more resilient against infections and illnesses.
Dahi provides high-quality protein that is essential for muscle repair, growth, and overall body function, while also helping you feel full and satisfied.
Watery dahi is usually caused by two things: the milk was too hot when you added the starter, which kills the bacteria, or the dahi was disturbed while it was setting. Also, using low-fat milk will naturally result in a thinner dahi.
One serving of homemade dahi (approximately 1 cup or 250g) made with full-fat milk contains around 150-160 calories, depending on the exact fat content of the milk used.
Yes, homemade dahi is very healthy. It is a fantastic source of probiotics for gut health, rich in calcium for strong bones, and provides high-quality protein. Since it's made at home, it's free from preservatives and added sugars found in many commercial yogurts.
Dahi becomes sour if it is fermented for too long or left at a very high temperature. Once it is set to your desired consistency, refrigerate it immediately to halt the fermentation process.
Pasteurized milk works perfectly for making dahi. However, UHT (Ultra-High Temperature) milk is often difficult to set into a firm curd due to the high heat treatment it undergoes, which alters its protein structure. It's best to use fresh, pasteurized milk.
Homemade dahi can be stored in an airtight container in the refrigerator for up to 4-5 days. It will continue to get slightly more sour over time.
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Master the art of making creamy, thick, and tangy homemade curd (dahi) with this foolproof recipe. Using just two simple ingredients, you can create a delicious and healthy probiotic-rich staple, perfect for enjoying plain, making raitas, or adding to curries.
