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How to make Dahi Yogurt Recipe

In India Dahi is made at home on a regular basis. Dahi is a whole milk yogurt with live culture

Dahi is used to make cold soups (Raita) Curry (Kadhi), beverages (Lassi)
Chemistry behind making Dahi yogurt | Making Low fat Dahi Yogurt


1. Whole Regular Milk: 1 Quart
Selecting Milk to make Dahi Yogurt
2. Dried whole milk: 2 Tablespoons
3. Starter Culture: cup
Selecting starting culture to make Yogurt Dahi
I use Dannon's Natural Regular Yogurt with live culture. Save cup from this batch for your next batch.


1. Stir in dried whole milk. Heat milk in a heavy bottom pan to 200 F. Keep it at 200 F for about 10 minutes. Note the following:
Note 1: Commercially, the milk is never brought to a boil, but heated to 190 for ten minutes.
Note 2: In India, it is customary to bring the milk to a boil.
Note 3: You can use a double boiler. Put water in bottom boiler, milk in the top boiler. Let the water come to a boil. Let milk come to 200 F. Keep it at 200 F for about 10 minutes.
2. Turn off heat. Let it cool to tepid  warm about 120 F but not below 115 F.
3. Remove one cup of milk.  Add starter culture. Mix well. Return to the main body of milk and stir well.
4. Incubate in a warm place for 6 hours.
Incubators for making Yogurt Dahi
Note: You have to keep the milk between 98 F to 115 F for proper incubation. I wrap it in a blanket and put it on a heating pad at low for about 6 hours.
5. Cool it in the refrigerator for about two hours before using. You should have a perfect batch of Dahi.

Common Problems

Problem: The watery whey is separated


1. Fermenting milk was incubated too long.
2. Milk to be fermented was not heated long enough to 200 F.


Problem: Dahi Yogurt is not firm


1. Old starter culture
2. Incubation temperature was too high
3. Starter culture added to hot milk
4. Starter culture not mixed well
5. The dried milk may have preservatives

Problem: Clear liquid on top of Yogurt Dahi


Small amount of whey always separates. It is normal. Stir the fluid back in to yogurt.


How to make Creamier Dahi?

Add one cup of heavy whipping cream after Step 1.


How to make Firmer Dahi?

Swell 1 teaspoon of unflavored gelatin in cup of milk. Add this to milk before raising temperature to 200 F.

One teaspoon of Gelatin per quart of Milk


How to reduce natural 'sourness' of Dahi?

Add 2 to 4 Tablespoon of honey or sugar per quart of milk before the milk is heated. You can also reduce incubation time.


How to store Dahi?

Dahi can be stored for up to 10 days at 40 F in the refrigerator. You can also freeze it for about a month. To do so, whip Yogurt and put in a freezer bag and freeze. If frozen, thaw it in the refrigerator overnight.


When to add Fruits and Sweeteners ?

After the Step 5 (Refrigeration), you may add fruits and sweeteners



Technically, Dahi is a fermented milk where part of lactose has been converted into lactic acid by the lactic bacteria. Dahi has the same nutritional value as the milk from which it is made. However, 90% of the yogurt is digested within an hour, as opposed to 30% for milk. The live bacteria continues to work in the intestine. This allows people intolerant to milk lactose to avoid flatulence and diarrhea. It also helps you rebuild the intestinal flora.
Bacteria in Dahi is sensitive to heat. If Dahi is pasteurized or processed at ultra-high temperatures, the bacteria becomes inactive and benefits associated with these 'pro-biotic' bacteria are lost.


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