This recipe for homemade dahi brings back memories of summer days spent in the kitchen with my grandmother, learning the art of making thick and creamy curd. Using a clay pot adds a rustic touch and enhances the flavor, making it a healthy and delicious addition to your meals. Perfect for those who love authentic, low-fat homemade recipes!
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Boil the milk and simmer for 7–8 minutes.
Cool the milk until it becomes lukewarm.
Mix 1 tsp dahi into the lukewarm milk.
Apply a little dahi inside the clay pot.
Pour the milk into the clay pot and mix once.
Keep the pot in a warm place for 7–8 hours to set.
Refrigerate and enjoy thick creamy dahi.
Ensure the milk is lukewarm before adding dahi, as hot milk can kill the bacteria needed for fermentation.
Using a clay pot enhances the flavor and texture of the dahi.
Keep the pot in a consistently warm place to ensure proper setting.
Why use a clay pot for making dahi?
A clay pot helps retain moisture and enhances the flavor, giving the dahi a thick and creamy texture.
Can I use full-fat milk instead of low-fat milk?
Yes, full-fat milk can be used to make dahi, but it will result in a richer and creamier texture.
How do I know if the milk is lukewarm?
You can test the temperature by dipping your finger into the milk; it should feel warm but not hot.
What if my dahi doesn’t set properly?
Ensure the milk is lukewarm and the pot is kept in a warm place. You can also increase the quantity of starter dahi slightly.
How long can homemade dahi be stored?
Homemade dahi can be stored in the refrigerator for up to 5–7 days.
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