Dairy
Dahi
Dahi is the Indian subcontinent’s set yoghurt—mild to pleasantly sour, often made at home by inoculating warm milk with a spoon of previous dahi. Cow or buffalo milk is traditional; buffalo dahi sets thicker and richer. It is the base for raita, lassi, kadhi, and countless thali sides. Whisk smooth for drinks and sauces; leave set for meal service. Home dahi varies daily with temperature and culture strength—embrace that. Avoid metal bowls for long fermentation if following traditional practice; use earthen or food-safe plastic/glass. Serve cool, never boiling hard in curries without tempering.
Track this ingredient
Characteristics
Preparations
Traits
History
South Asian dairy cultures set fermented milk as dahi for daily meals and ritual food.
Classical and medieval texts treat dadhi as a standard element of Indian diet.
Urban dairies and household inoculation coexisted as commercial dahi expanded.
Packaged set and stirred dahi, mishti doi, and probiotic cups modernised retail without erasing home set cultures.