Homemade dahi uses warm milk and a small amount of live-culture yogurt to produce fresh, creamy curd with a pleasantly mild tang. Gentle heating, controlled incubation temperature, and thorough chilling help create a reliably thick texture without complicated equipment.
Estimated nutrition
Per serving
Based on 6 servings
- Calories
- 115 kcal
- Protein
- 6 g
- Carbs
- 9 g
- Fat
- 6 g
- Fiber
- 0 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…- 1 liter whole milk
- 2 tbsp plain unsweetened yogurt with live active cultures
- 2 tbsp milk powder, optional
- 1 tbsp heavy cream, optional
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Instructions
- 1
Pour the milk into a clean heavy-bottomed saucepan. Bring it just to a boil over medium heat, stirring periodically to prevent scorching. Reduce the heat and gently simmer for 2–3 minutes.
- 2
Remove from the heat and let the milk cool to 110°F / 43°C, approximately 105–113°F / 40–45°C.
- 3
Whisk in the optional milk powder until completely dissolved. Stir in the optional cream if using.
- 4
Put the starter yogurt in a small bowl and whisk it with 3 tbsp of the warm milk until smooth. Gently stir this mixture back into the remaining milk.
- 5
Pour into a clean container and cover. Keep undisturbed in a warm environment for 6–10 hours, until set and pleasantly tangy. A turned-off oven with its light on or a yogurt maker works well; avoid temperatures above approximately 115°F / 46°C, which can damage the cultures.
- 6
As soon as the curd has set, transfer it to the refrigerator. Do not leave finished yogurt sitting warm unnecessarily.
- 7
Refrigerate for at least 4 hours before stirring or serving. Keep refrigerated after setting.
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