Full Cream Milk Dahi Recipe – Authentic Indian Yogurt at Home

Last Updated on 2 months by Neha Deshmukh

Full Cream Milk Dahi Recipe – Authentic Indian Yogurt at Home

Hey everyone! If you’ve ever craved that perfectly tangy, creamy dahi (yogurt) like the kind your grandmother makes, you’re in the right place. I remember the first time I tried making dahi myself – it didn’t quite set, and was a little too tangy! But don’t worry, I’ve perfected it over the years, and I’m so excited to share my full cream milk dahi recipe with you. It’s easier than you think, and the results are SO worth it.

Why You’ll Love This Recipe

This isn’t just any yogurt recipe. We’re aiming for that authentic Indian dahi texture – thick, creamy, and with just the right amount of tang. Making dahi at home lets you control the ingredients, avoid any unwanted additives, and honestly, it just tastes better. Plus, there’s something incredibly satisfying about making something from scratch, isn’t there?

Ingredients

Here’s what you’ll need to create this deliciousness:

• 500ml full cream milk
• 1-2 tsp curd starter (dahi)

Ingredient Notes

Let’s talk ingredients for a sec – getting these right makes all the difference!

Full Cream Milk: Choosing the Right Kind

Full cream milk (around 3-4% fat) is key for a rich, creamy dahi. You can use pasteurized or UHT milk, but avoid ultra-pasteurized milk as it can sometimes hinder the setting process. I usually use pasteurized full cream milk – about 2 cups will do!

Curd Starter (Dahi): Understanding the Culture

This is where the magic happens! You need a good quality curd starter, or dahi. Make sure it’s fresh and has a good, active culture. A couple of teaspoons is all you need. You can even use a spoonful of yogurt from a previous batch (more on that later!).

Regional Variations in Dahi Making

Dahi making varies across India! Some regions prefer using a clay pot (matka) for a unique flavour, while others swear by specific types of milk. The basic principle remains the same, but the nuances are what make Indian cuisine so fascinating.

Step-By-Step Instructions

Alright, let’s get cooking (or rather, setting!).

1. First, pour 500ml of full cream milk into a pot. Place it on low heat and bring it to a gentle boil, stirring occasionally to prevent it from sticking or burning at the bottom.
2. Once boiling, turn off the heat and let the milk cool down until it’s warm to the touch. You should be able to comfortably dip your finger in – hot, but not scalding! This is important, as too hot and you’ll kill the cultures in your starter.
3. Now, add 1-2 teaspoons of your curd starter (dahi) to the warm milk. Gently mix it in thoroughly, ensuring it’s well combined.
4. Pour the mixture into a clean steel container (glass works too!). Cover it tightly with a lid. Then, wrap the container with a thick cloth to help retain the warmth.
5. Find a warm spot for your container – near a gas stove (turned off, of course!) or even inside the microwave (also turned off!) works well. Let it sit undisturbed for 6-8 hours, or even overnight, until the dahi has set.
6. Once set, immediately refrigerate the dahi. This stops the fermentation process and keeps it from becoming too sour.

Expert Tips

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

• Achieving the Perfect Set: The temperature is crucial! Too cold, and it won’t set. Too hot, and you’ll kill the cultures.
• Preventing a Sour Taste: Refrigerating immediately after setting is key. The longer it sits at room temperature, the sourer it will become.
• Troubleshooting Common Issues: If your dahi doesn’t set, your starter might be old, or the milk might have been too hot. Try again with a fresh starter and pay close attention to the milk temperature.

Variations

Want to get creative? Here are a few ideas:

• Vegan Dahi (Using Plant-Based Milk): You can absolutely make dahi with plant-based milks like almond or soy milk! The texture will be slightly different, but still delicious.
• Spice Level: Flavored Dahi Options (Sweet, Savory): Add a pinch of cardamom, a drizzle of honey, or even some chopped fruit to your dahi for extra flavour. My friend loves adding a little roasted cumin powder for a savory twist.
• Festival Adaptations: Mishti Doi for Special Occasions: For a sweet treat, add sugar to the milk before boiling and let it caramelize slightly. This creates Mishti Doi, a Bengali delicacy perfect for festivals!

Serving Suggestions

Dahi is incredibly versatile! Enjoy it:

• As a side with your favourite Indian meals.
• Blended into a refreshing lassi.
• As a base for raita (yogurt dip).
• Simply on its own, with a sprinkle of sugar or fruit.

Storage Instructions

Homemade dahi will stay fresh in the refrigerator for about 3-4 days. Make sure to store it in an airtight container.

FAQs

Let’s answer some common questions:

What type of milk is best for making dahi?

Full cream milk is best for a rich, creamy texture.

Can I use store-bought yogurt as a starter?

Yes, you can! Just make sure it’s plain, unsweetened yogurt with live and active cultures.

How do I know if my dahi is set properly?

The dahi should be firm and hold its shape. If you gently tilt the container, it shouldn’t slosh around like a liquid.

What if my dahi is too sour?

You likely left it at room temperature for too long. Refrigerate it immediately next time.

How long can I store homemade dahi in the refrigerator?

About 3-4 days.

Can I re-use some of the set dahi as a starter for the next batch?

Absolutely! Just use a couple of teaspoons of your freshly made dahi as the starter for your next batch. It works wonderfully!