Dairy Foods 102 Dahi (Yogurt)

Dahi is similar to natural yogurt with live culture in United States.

In the olden days, cows carried tuberculosis, typhoid and small pox. There was no pasteurization. So the milk was brought to a boil, and then cooled down to warm. The milk was transferred to a clay pan. The live culture from a previous batch was added. The pan was covered. During winter time, it was wrapped in a blanket. In the morning, Dahi was ready.

Now, we can analyze and understand the chemistry behind making Dahi Chemistry behind making Dahi yogurt . The insight gives a 100% success rate even for the novice.

Selecting Milk to make Dahi Yogurt

Selecting starting culture to make Dahi Yogurt

Incubators for making Yogurt Dahi

Some of the popular uses of Dahi are as follows

Curries such as: Aloo Gobhi, Rogan Josh, Korma, Kadhi, Yakhni

Cold Soup: Raita

Beverages: Lassi, Chach (skimmed butter milk)

Marinate for : chicken, lamb, and seafood

Shrikhand (Dessert)

Makhan (Cultured Butter)

Ghee (Shortening, by heating Makhan)