Dahi

Deutsch: Dahi / Español: Dahi / Português: Dahi / Français: Dahi / Italiano: Dahi

Dahi is a traditional Indian fermented yogurt made by curdling milk with natural bacterial cultures. It has a slightly tangy flavor and a creamy texture. Dahi is a staple in Indian cuisine and is used in a variety of dishes, from curries and drinks to desserts. It is rich in probiotics, which promote gut health, and provides essential nutrients like calcium and protein.

Description

Dahi is made by warming milk and introducing a small amount of pre-existing yogurt or bacterial culture to initiate fermentation. The bacteria convert lactose into lactic acid, thickening the milk and giving it a tangy taste. The process typically takes 6-8 hours at a warm temperature.

Dahi is widely used in Indian cooking for its cooling effect, making it a key ingredient in raitas, lassi, and kadhi. It is also used as a natural tenderizer in marinades for meats and paneer. Compared to store-bought yogurt, homemade dahi has a fresher taste and contains live cultures beneficial for digestion.

Application Areas

• Beverages: Used in lassi (sweet or salty yogurt drink) and chaas (buttermilk).
• Curries and gravies: Thickens and adds creaminess to dishes like kadhi and butter chicken.
• Marination: Tenderizes meat and enhances flavor in tandoori dishes.
• Side dishes: Used in raita (yogurt with vegetables and spices) to complement spicy meals.
• Desserts: A base for sweets like shrikhand (sweetened strained yogurt).

Well-Known Examples

• Lassi (India): A yogurt-based drink, either sweet with sugar or salty with spices.
• Raita (India): A cooling yogurt dip with cucumbers, tomatoes, and spices.
• Kadhi (India & Pakistan): A yogurt-based curry thickened with gram flour.
• Shrikhand (India): A sweet dish made from strained yogurt, sugar, and cardamom.

Risks and Challenges

• Fermentation control: Requires the right temperature to ensure proper thickening.
• Spoilage risk: Must be stored properly to prevent bacterial contamination.
• Lactose intolerance: Some individuals may have difficulty digesting dairy-based yogurt.

Recipe: Homemade Dahi

Ingredients:

• 1 liter whole milk
• 2 tbsp plain yogurt (as a starter culture)

Instructions:

1. Heat the milk in a saucepan until it reaches about 80°C (175°F). Do not boil.
2. Let it cool to around 43°C (110°F) – warm but not hot.
3. Stir in the plain yogurt and mix well.
4. Cover and keep in a warm place (like an oven with the light on) for 6-8 hours.
5. Once set, refrigerate for a few hours before use.

Similar Terms

• Yogurt: A general term for fermented milk products worldwide.
• Kefir: A fermented dairy drink with a tangier taste.
• Buttermilk: A thinner, cultured dairy product often used in cooking.

Summary

Dahi is a traditional Indian yogurt made through natural fermentation. It is widely used in Indian cuisine for drinks, curries, marinades, and desserts. Rich in probiotics, it supports digestion and adds a tangy, creamy texture to dishes.

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