How to make low fat Dahi (Yogurt)? Recipe

Chemistry behind making Dahi yogurt
Traditional Dahi Yogurt recipe

Dahi is normally made by incubating regular milk with live cultures ( "Lactobacillus bulgaricus" and "Streptococcus thermophilus"). Lactobacillus converts the protein in the milk to a thick Dahi, the fat content is neither needed nor used in the process. We will make Dahi from 2% milk and add fat free dry milk to increase the protein, and thus making it thicker. Optionally, you may add one packet of Splenda to temper the acidic taste. Optionally, you may add gelatin to make Dahi firmer.

Most of the commercial Yogurts sold in United States are not fortified with Vitamin D. You should

Choose the Dry and Fluid Milks that are fortified with Vitamin D to have added advantage over commercial yogurts.

Ingredients

1. Low fat 2% Milk: 1 Quart
2. Fat free dry milk: ¾ Cup
3. Honey: 1 Tablespoon (Optional)
4. Gelatin: 1 teaspoon (Optional)
5. Starting Culture: ¼ Cup
I use Dannon's Natural Regular Yogurt with 'live culture'.

Method

1. Dissolve gelatin in ½ cup milk. Add all ingredients except the culture in a heavy bottom pot. Bring milk to a boil. If you are afraid of boil-over, or excessive scorching on the bottom. Use Double boiler. The milk must reach at least 200° F. This changes the "protein structure" in the milk, needed to make Dahi solid.
2. Turn off heat. Let it cool to tepid  warm.
Note: Let it cool to 120° F but not below 105° 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.

Yield: 4 Cups

Serving Size: 1 Cup

Food group per serving

Dairy: 1 Cup