Authentic Indian Dahi Recipe- Homemade Yogurt with Whole Milk

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Dahi Recipe – Homemade Yogurt With Whole Milk

Hey everyone! If you’ve ever craved that perfectly tangy, creamy dahi (yogurt) like the kind your grandma makes, you’re in the right place. I remember the first time I tried making dahi myself – it didn’t quite set, and I was a little disheartened! But trust me, with a few simple tricks, you can easily make incredibly delicious, homemade dahi right in your own kitchen. It’s so much better than store-bought, and honestly, it’s a game changer for Indian cooking.

Why You’ll Love This Recipe

This dahi recipe is all about simplicity and flavour. It uses just two ingredients and a little patience. Plus, making your own dahi means you control the quality and the tanginess – exactly how you like it. It’s perfect for enjoying on its own, as a side with meals, or as a base for raitas, marinades, and so many other dishes.

Ingredients

Here’s what you’ll need:

• 1 litre whole milk
• 1-2 tsp yogurt starter (dahi)

Ingredient Notes

Let’s talk about these ingredients for a sec, because getting them right makes all the difference!

Whole Milk: Choosing the Right Kind

Full-fat whole milk (around 3.25% milkfat) is key for a thick, creamy dahi. You can use pasteurized milk, but avoid ultra-pasteurized (UHT) milk, as it can sometimes struggle to set. If you’re in India, you’ll find plenty of fresh, full-fat milk options.

Yogurt Starter (Dahi): The Importance of a Good Culture

The yogurt starter, or dahi, is what kickstarts the fermentation process. Use a good quality, plain yogurt with a live and active culture. Ideally, use dahi that hasn’t been sitting in the fridge for ages – the fresher, the better! A couple of teaspoons is all you need.

Step-By-Step Instructions

Alright, let’s get cooking (well, setting!). It’s easier than you think.

1. First, pour the milk into a heavy-bottomed pot. This prevents scorching! Heat it over medium heat, stirring constantly. You want to bring it to a full boil – you’ll see tiny bubbles all over the surface.
2. Once boiling, turn off the heat and let the milk cool down. This is super important. You want it to cool to around 135°F (57°C). If it’s too hot, it’ll kill the good bacteria in your starter.
3. Now for the fun part! To aerate the milk and help with setting, pour it back and forth between two clean pots from a height a few times. This creates a lovely, frothy texture.
4. Gently mix in your yogurt starter (dahi) until it’s fully incorporated. Make sure there are no lumps!
5. Pour the mixture into a clean container – a glass jar or ceramic pot works great. Cover it tightly.
6. Wrap the container in a towel to provide extra warmth. Place it in a warm place for 6-10 hours, or even overnight. The longer it sits, the tangier it will become.
7. Once it’s set (it should be firm and slightly wobbly), pop it in the fridge to stop the fermentation process. And that’s it!

Expert Tips

Here are a few things I’ve learned along the way:

Achieving the Perfect Temperature

Getting the milk temperature right is crucial. If you don’t have a thermometer, test it by dipping a clean finger into the milk. You should be able to comfortably hold it there for about 10 seconds.

Preventing a Sour Taste

If your dahi turns out too sour, it likely fermented for too long. Reduce the setting time next time.

Troubleshooting: What if My Dahi Doesn’t Set?

Don’t panic! It could be a few things: your milk might have been too hot, your starter wasn’t active enough, or the environment wasn’t warm enough. Try again with a fresh starter and ensure a consistent warm temperature.

Variations

Want to get creative? Here are a few ideas:

Vegan Dahi (Using Plant-Based Milk)

My friend, who’s vegan, swears by using soy milk for dahi. You’ll need to add a vegan yogurt starter, of course! It takes a little experimentation, but it’s totally doable.

Instant Pot Dahi

If you have an Instant Pot, you can use the yogurt setting for perfectly set dahi every time. It’s super convenient!

Spice Infused Dahi (Masala Dahi)

My family loves adding a pinch of roasted cumin powder and a sprinkle of black salt to the dahi for a flavour boost. It’s amazing with rice!

Festival Adaptations (Makar Sankranti, Ganesh Chaturthi)

Dahi is an integral part of many Indian festivals. During Makar Sankranti, it’s enjoyed with til (sesame) and jaggery. For Ganesh Chaturthi, it’s offered to Lord Ganesha.

Serving Suggestions

The possibilities are endless! Here are a few ideas:

• Enjoy it plain with a sprinkle of sugar or a drizzle of honey.
• Make a refreshing raita with chopped cucumber, tomatoes, and spices.
• Use it as a marinade for chicken or paneer.
• Blend it into a lassi (yogurt-based drink).

Storage Instructions

Homemade dahi will keep in the refrigerator for up to 5-7 days. Store it in an airtight container to prevent it from absorbing other flavours.

FAQs

Let’s answer some common questions:

What type of milk is best for making dahi?

Whole milk is best! The higher fat content results in a thicker, creamier dahi.

Can I use store-bought yogurt as a starter?

Yes, but make sure it’s plain, unsweetened yogurt with live and active cultures.

How do I know if the milk is at the right temperature?

Around 135°F (57°C) is ideal. If you don’t have a thermometer, test it with your finger – it should be comfortably warm.

What if I don’t have a warm place to set the dahi?

You can use the oven with just the light on, or wrap the container in a thick towel and place it near a warm appliance.

How long can homemade dahi be stored in the refrigerator?

Up to 5-7 days in an airtight container.

Enjoy making your own dahi! I hope this recipe brings a little bit of Indian sunshine into your kitchen. Let me know how it turns out in the comments below!