Dahi
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
5 steps. 10 minutes total.
- 1
Step 1
- a.Boil and Thicken Milk
- b.Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
- c.Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
- 2
Step 2
- a.Cool Milk to the Right Temperature
- b.Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
- c.To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
- 3
Step 3
- a.Inoculate with Starter
- b.In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
- c.Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
- d.Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
- 4
Step 4
- a.Set the Dahi to Ferment
- b.Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
- c.Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
- d.In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
- 5
Step 5
- a.Chill and Serve
- b.After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
- c.Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
- d.Serve chilled as a side, use it to make raita, or enjoy it plain.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra thick dahi, add 1-2 tablespoons of milk powder to the milk before boiling.
- 2The temperature of the milk is the most critical factor. Too hot, and the dahi will be watery and grainy. Too cold, and it won't set at all.
- 3Avoid disturbing the dahi while it's setting. Any movement can break the curds and result in a runny texture.
- 4Save a few tablespoons from your best batch of homemade dahi to use as a starter for the next one.
- 5For a less tangy dahi, reduce the fermentation time. For a more sour taste, let it ferment for an hour or two longer before refrigerating.
- 6Using an earthen clay pot (matka) helps absorb excess water, resulting in exceptionally thick and creamy dahi.
Adapt it for your goals.
Thicker Dahi (Chakka)
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.
Low Fat DahiLow-Fat Dahi
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.
Sweet Dahi (Mishti Doi)Sweet Dahi (Mishti Doi)
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.
Why this is on our healthy list.
Probiotic Powerhouse
Dahi is rich in live bacterial cultures (probiotics) that promote a healthy gut microbiome, aiding digestion and improving overall gut health.
Rich in Calcium
An excellent source of calcium and phosphorus, dahi is crucial for maintaining strong bones and teeth, helping to prevent conditions like osteoporosis.
Boosts Immunity
The healthy bacteria in dahi help strengthen the immune system, making your body more resilient against infections and illnesses.
Excellent Source of Protein
Dahi provides high-quality protein that is essential for muscle repair, growth, and overall body function, while also helping you feel full and satisfied.
Frequently asked questions
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.