Homemade Yogurt Recipe – Traditional Indian Dahi Making Guide

Last Updated on 4 months by Neha Deshmukh

Homemade Yogurt Recipe – Traditional Indian Dahi Making Guide

Hey everyone! If you’ve ever wondered how to make that perfectly creamy, slightly tangy dahi at home, you’re in the right place. I remember the first time I tried making dahi – it felt a little intimidating, but honestly, it’s one of the easiest and most rewarding things you can make in your kitchen. Plus, homemade dahi just tastes different – so much fresher and more flavorful than anything you can buy. Let’s get started!

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a little piece of Indian culinary tradition. Making dahi at home gives you complete control over the ingredients and the final taste. You’ll avoid all those added sugars and preservatives found in store-bought versions. And honestly, there’s something incredibly satisfying about enjoying a bowl of yogurt you made with your own hands!

Ingredients

Here’s what you’ll need:

• ½ gallon (approximately 1.9 liters) Milk
• ⅓ cup (approximately 80ml) Plain Yogurt (starter)

Ingredient Notes

Let’s talk about the stars of the show! Getting these right makes all the difference.

Milk: Full fat vs. Low Fat, A2 Milk Options

Full-fat milk will give you the richest, creamiest dahi. But you can absolutely use low-fat or skim milk – it just won’t be quite as decadent. I’ve experimented with both, and honestly, the difference isn’t huge. Lately, I’ve been using A2 milk, which some people find easier to digest. It makes a beautifully smooth dahi too!

Plain Yogurt (Starter): Choosing the Right Culture, Regional Variations

This is where the magic happens! You need a good quality plain yogurt with live and active cultures. Avoid yogurts with added flavors, sweeteners, or gelatin. I usually use a plain, unsweetened yogurt – the kind often labeled as “Greek” style works well too, but you might find it makes a slightly tangier dahi. Different regions in India have their own preferred starter cultures, so feel free to experiment!

Step-By-Step Instructions

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

First, gently heat the milk in a thick-bottomed pot. You want to bring it to 185°F (85°C) – think about the temperature of hot coffee. Stir it occasionally to prevent it from sticking or burning. This step is important because it changes the milk proteins, helping the yogurt set properly.

Now, let the milk cool down to 105°F (40°C). This is about warm spa temperature – you should be able to comfortably dip your finger in it (but a thermometer is always best!). Cooling it down is crucial; too hot and you’ll kill the good bacteria in the starter yogurt.

Once the milk is cooled, gently whisk in the yogurt starter until it’s completely dissolved. Make sure there are no lumps!

Pour the mixture into a clean, covered container. A glass or ceramic container works best. Now comes the patience part! You need to keep this warm – around 105°F (40°C) – for 8-48 hours. I like to use my oven with just the light on, or wrap the container in lots of towels.

Expert Tips

A few little things that can make a big difference:

• Sterilize your equipment: Make sure your pot, thermometer, and container are all clean to prevent unwanted bacteria from interfering.
• Don’t disturb it: Once you’ve transferred the mixture to the container, try not to move it around too much. Let the bacteria do their thing!

Maintaining the Correct Temperature

This is the biggest challenge, but it’s totally doable. The goal is a consistent 105°F (40°C).

• Oven Method: My go-to! Just turn on the oven light and place the covered container inside.
• Insulated Cooler: Wrap the container in towels and place it in an insulated cooler.
• Yogurt Maker: If you’re serious about yogurt making, a yogurt maker is a great investment.

Preventing a Sour Taste

A slightly tangy taste is normal, but overly sour dahi isn’t ideal. To prevent this:

• Don’t over-ferment: Check the yogurt after 8 hours. If it’s set to your liking, refrigerate it. Longer fermentation times result in a tangier flavor.
• Use fresh starter: The quality of your starter yogurt matters.

Troubleshooting: What if it Doesn’t Set?

Don’t panic! Here are a few reasons why your dahi might not set:

• Temperature was too high or too low: This is the most common culprit.
• Starter yogurt was old or didn’t contain live cultures: Check the expiration date and make sure it says “live and active cultures.”
• Container wasn’t clean: Sterilize everything!

Variations

Let’s get creative!

Vegan Yogurt (Using Plant-Based Milk): I’ve had great success using soy milk and almond milk. You might need to add a thickening agent like tapioca starch.

Instant Pot Yogurt Adaptation: There are tons of great Instant Pot yogurt recipes online – it’s a super convenient way to maintain the perfect temperature.

Greek Yogurt Style (Extra Straining): Line a colander with cheesecloth, pour in the set yogurt, and let it drain in the refrigerator for 15 minutes to 2 hours, depending on how thick you like it. My family loves this for raita!

Spice Infused Yogurt (Masala Dahi): After the yogurt is set, stir in a pinch of roasted cumin powder, chili powder, and black salt. It’s amazing with meals.

Serving Suggestions

The possibilities are endless!

• Enjoy it plain with a drizzle of honey or maple syrup.
• Use it as a base for raita (Indian yogurt dip).
• Blend it into smoothies.
• Use it in marinades for meat or vegetables.

Storage Instructions

Homemade dahi will last in the refrigerator for up to 7 days. The flavor might become tangier over time.

FAQs

What type of milk works best for making dahi?

Full-fat milk gives the creamiest results, but you can use low-fat or skim milk too. A2 milk is a great option if you’re looking for something easier to digest.

Can I use store-bought yogurt as a starter repeatedly?

Yes, you can! But the cultures will weaken over time, so after a few uses, it’s best to start with a fresh batch of yogurt.

What is the ideal temperature for setting yogurt, and how can I maintain it?

105°F (40°C) is ideal. Use the oven light method, an insulated cooler, or a yogurt maker.

How long does homemade yogurt last in the refrigerator?

Up to 7 days.

What can I do if my yogurt is too watery?

Strain it through cheesecloth for a thicker consistency.