Homemade Dahi Recipe (Indian Yogurt)
Learn how to make thick, creamy dahi at home with just two ingredients — whole milk and a yogurt starter. No yogurt maker needed and you have your Indian yogurt recipe. Tips for setting dahi in any climate, plus troubleshooting for common problems.
Servings: 4 cups
Calories: 146kcal
Equipment
Ingredients
- 4 cups whole milk
- 1.5 tablespoon starter culture or any yogurt with live culture
Instructions
- Set a heavy bottom stainless steel saucepan on medium high heat and add 4 cups whole milk to it. Heat the milk to just below a full rolling boil.
- Pour the milk into the container that you going to set your yogurt or dahi in. I recommend using a glass bowl with a lid. But any container with a lid should work.
- Wait for a few minutes for the milk to cool down to a temperature of 105-110°F (40–46°C). You can use a thermometer for this, or simply wash your hands, dip a finger into the milk bowl, and count to three before the milk starts to feel hot on your finger.
- Add the 1.5 tablespoon starter culture to the cooled milk.
- Stir or whisk the culture into the milk well.
- Cover the bowl with the lid and set in a warm spot to set for 4-6 hours. I usually set the bowl inside my oven (that is not on). After about 6 hours, your dahi should be ready. Transfer to the refrigerator to set further and chill.
Notes
- Rinse your sauce-pan with water before setting it up to heat the milk. This will prevent milk from sticking to the pan. Use only medium-high heat.
- Use full fat or whole milk. Low-fat or skim milk yogurt will not set well and will not have the characteristic dahi consistency.
- The temperature of the milk is very important. Before you add the culture or starter, the milk should be lukewarm (105-110°F (40–46°C)). To check this temperature, you can use a thermometer or perform the finger-dip test. Dip a finger (wash hands first) into the milk bowl, and count to three before the milk starts to feel hot on your finger. If the milk feels hot before you can count to three, it's too hot. Let it cool for a couple of more minutes. If it has cooled down, microwave it for 30 seconds and test again.
- If a skin forms on the milk (malai in India), you can remove it or strain the milk through a fine-mesh sieve before adding it to the bowl.
- Ask your friends for the starter - chances are that you know someone who makes yogurt at home. If you are local, get in touch with me ! If not, start with store-bought, whole-milk yogurt with "live culture," and over time, you will get to a taste and consistency that is familiar and homely.
- Don't be disheartened if your first batch fails. Great dahi is built through repetition and experience. Try different milk brands, different starter quantities, and different corners of your kitchen. A few batches in, you will know exactly what works for you.
- Instant Pot instructions are given in the blog post above.
Nutrition
Calories: 146kcal | Carbohydrates: 11g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 93mg | Potassium: 366mg | Sugar: 12g | Vitamin A: 395IU | Calcium: 300mg
