Authentic Indian Dahi Recipe – Homemade Yogurt with Whole Milk

Last Updated on 2 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 grandmother used to make, you’re in the right place. I remember the first time I successfully made dahi at home – it felt like a real accomplishment! It’s surprisingly easy, and honestly, the taste is so much better than store-bought. Let’s get started, shall we?

Why You’ll Love This Recipe

This isn’t just any yogurt recipe. It’s a little piece of Indian culinary tradition. Making dahi at home gives you complete control over the ingredients and the tanginess. Plus, there’s something incredibly satisfying about enjoying a bowl of yogurt you’ve nurtured from start to finish. It’s perfect for everything from a cooling side dish to the base of delicious raitas and marinades.

Ingredients

Here’s what you’ll need:

• ½ litre (about 2 cups) whole milk
• 1 teaspoon yogurt starter/culture

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 milk is key for a rich, creamy dahi. You can use cow’s milk or buffalo milk – buffalo milk will give you an even thicker, more luxurious result, if you can find it. I usually use cow’s milk because it’s more readily available where I live.

Yogurt Starter/Culture: Understanding Your Options & Regional Variations

This is where things get interesting! You can use a store-bought plain yogurt with live cultures as your starter. Just make sure it doesn’t have any added flavors or gelatin. Traditionally, many Indian families maintain a small amount of dahi from a previous batch to use as a starter – it’s like keeping a little bit of culinary history alive! In some regions, specific strains of yogurt culture are preferred, resulting in slightly different flavors and textures.

Step-By-Step Instructions

Okay, let’s make some dahi! It’s simpler than you think.

First, rinse your saucepan with a little cold water. This little trick helps prevent the milk from sticking and scorching. Pour in the milk and gently heat it until it’s lukewarm – around 35-40°C (95-104°F). You should be able to comfortably dip a clean finger in and feel warmth, but not heat.

Now, transfer the warm milk to an earthen pot or a ceramic container. These materials help maintain a consistent temperature during fermentation. Spread the yogurt starter evenly at the bottom of the container.

Give it a good mix with a clean spoon, making sure the starter is thoroughly combined with the milk. Cover the container with a lid.

Here’s where patience comes in! Place the container in a warm spot for 5-6 hours during the summer months. In winter, you might need a little help. Preheat your oven to 80°C (176°F), let it cool slightly, then place the container inside for 6-7 hours.

Finally, once the dahi has set, refrigerate it for 30-40 minutes before serving. This helps to firm it up and stop the fermentation process.

Expert Tips

Want to take your dahi-making skills to the next level? Here are a few things I’ve learned along the way:

• Achieving the Perfect Temperature: Lukewarm is the magic word! Too hot, and you’ll kill the cultures. Too cold, and they won’t activate.
• Choosing the Right Container for Fermentation: Earthen pots are traditional for a reason – they create the ideal environment. But ceramic works beautifully too! Avoid metal containers.
• Understanding Fermentation Times Based on Climate: Warmer climates mean faster fermentation. Cooler climates require a little extra warmth and time.

Variations

Dahi is a blank canvas for flavor! Here are a few ideas to get you started:

• Vegan Dahi (Using Plant-Based Milk): You can absolutely make dahi with plant-based milks like almond, soy, or coconut milk. The texture will be slightly different, but still delicious! You might need to add a thickening agent like agar-agar.
• Adjusting for Different Milk Fat Percentages: Using lower-fat milk will result in a thinner dahi. You can compensate by adding a tablespoon of milk powder to the milk before heating.
• Spice Infused Dahi (Adding Flavors During Fermentation): My friend Priya loves adding a pinch of cardamom or a few strands of saffron to the milk before fermentation. It adds a beautiful aroma and subtle flavor.
• 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 of my favorites:

• 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 with fruit and spices.

Storage Instructions

Homemade dahi will keep in the refrigerator for 3-4 days. Make sure to store it in an airtight container to prevent it from absorbing odors.

FAQs

Let’s tackle some common questions:

What type of milk is best for making dahi?

Full-fat whole milk is best for a creamy, thick dahi.

Can I use UHT milk for making dahi?

Yes, you can, but the results may vary. UHT milk has been ultra-pasteurized, which can sometimes affect the cultures. You might need to add a little milk powder to help with setting.

What if my dahi doesn’t set properly?

Make sure your milk is lukewarm, not too hot or too cold. Also, ensure your starter has live cultures. Sometimes, the fermentation environment isn’t warm enough, especially in winter.

How do I store homemade dahi to keep it fresh?

Store it in an airtight container in the refrigerator for up to 3-4 days.

Can I reuse some of my homemade dahi as a starter for the next batch?

Absolutely! That’s the traditional way to do it. Just reserve a couple of tablespoons of your set dahi and use it as your starter for the next batch.