Dahi, also known as curd or yogurt, is a staple in many Indian households. It is not only delicious but also packed with probiotics that aid digestion and boost immunity. Making dahi at home is simple, cost-effective, and ensures purity without added preservatives.
Ingredients Required
500 ml of milk (full cream for thick dahi, toned for lighter dahi)
1 to 2 teaspoons of curd (starter culture)
Step 1: Boil the Milk
Pour the milk into a pan and bring it to a boil.
Boiling kills unwanted bacteria and ensures the curd sets well.
Step 2: Cool the Milk
Allow the milk to cool until it becomes warm (lukewarm, not hot).
To test, dip a finger in the milk — it should feel comfortably warm, not burning.
Step 3: Add the Starter (Curd)
Add 1–2 teaspoons of curd to the warm milk.
Stir gently to mix it evenly.
Step 4: Set the Curd
Cover the bowl with a lid.
Keep it in a warm, undisturbed place for 6–8 hours (or overnight in cooler weather).
In winter, wrap the container in a cloth or keep it inside a warm oven (switched off) to help it set.
Step 5: Refrigerate and Use
Once the dahi has set, refrigerate it to stop further fermentation.
Fresh homemade dahi is ready to eat with meals, parathas, rice, or as a cooling drink.
Tips for Perfect Dahi
Use full cream milk for thick, creamy curd.
Always use fresh curd starter for best results.
Avoid adding starter to very hot milk, as it may curdle.
In summers, curd sets faster (4–6 hours), while in winters it takes longer (8–10 hours).
Health Benefits of Dahi
Rich in probiotics that improve gut health.
Helps in cooling the body and improving digestion.
Boosts immunity and keeps skin healthy.
Conclusion
Making dahi at home is a quick and rewarding process. With just milk and a spoonful of curd, you can prepare fresh, creamy, and healthy dahi without any chemicals or preservatives. Whether eaten plain, with fruits, or as part of your daily meals, homemade dahi is a nutritious delight.