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Selecting Milk to make Dahi Yogurt

In India, the preferred milk is fresh un-pasteurized un-homogenized Buffalo milk. In Rajasthan, goat milk is preferred choice. The milk must be pasteurized for making Dahi. The milk in India is boiled eliminating need to pasteurize.

In large metropolitan areas such as New Delhi, Dahi is made with whole pasteurized homogenized cows milk.

Whole cows milk (3.25% fat) will give you acceptable results, but not best results comparable to Dahi in India. For comparable results, add whole dried milk. If whole dried milk is not available, add low fat dried milk.

Add ¼ cup of whole dried milk to 2 Quarts of Whole milk (3.25%)

Add 1¼ cup of whole dried milk to 2 Quarts of Skim milk

Add 1 cup of whole dried milk to 2 Quarts of low fat milk (1%)

Add ¾ cup of whole dried milk to 2 Quarts of low fat milk (2%)

Dahi Yogurt can be made by reconstituting 2 quarts of fluids from Whole Dried milk as follow:

Water: 7 ½cups

Whole dried milk: 4 cup

Notes

1. Reconstituted dried whole milk need not be to 200º F to change the protein structures. You may just heat it to 110º F and add the culture and incubate.

2. Ultra High Temperature (UHT) pasteurized milk need not be heated to 200º F to change the protein structures. You may just heat it to 110º F and add the culture and incubate.

3. You may add ¼ oz Gelatin per 2 Quarts of milk to make Dahi firmer.