Indian Food Recipes Menu - DAHI (Homemade Yogurt)

DAHI (Homemade Yogurt)

Dahi (Homemade Yogurt)

4 ½ cups whole milk

3 tbsp plain yogurt, at room temperature

Pour the milk into the saucepan. Heat over a low heat until the milk begins to bubble, just before it reaches the boiling point. Lower the heat and simmer for 3 to 4 minutes. Remove from heat and let cool until the milk is between 100F and 110F (38C to 43C) or until it is cool enough to dip your finger in. Place the yogurt in an earthenware or stainless steel bowl.

Whisk the yogurt until it is mooth and creamy. Using a spatula, add the yogurt to the warm milk and stir gently in a circular motion. Cover the saucepan with a lid or a large plate and wrap it in a large towel. Place in a warm, dry place where the temperature is constant (near the stove, for example). Leave overnight. (When the weather is hot and sunny, the saucepan can be placed in direct sunlight. The yogurt will be ready in a few hours).

Refrigerate. Keeps for 4 to 5 days.

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