Get that Authentic, Homemade Taste You've Been Missing
YO-MIX™ cultures for dahi are developed with specific and well-defined strain combinations to optimize the synergy between selected strains of lactic acid bacteria, such as Streptococcus thermophilus, Lactobacillus delbrueckii bulgaricus and Lactococcus lactis diacetylactis. The cultures have fast and robust acidification and a real firm and clean cut curd which provides an authentic refreshing dahi taste.
It's certainly cheaper to make your own yogurt at home, but did you know that you can reserve a small amount of yogurt from each batch in order to start another batch? Just use 1 TBSP of a previous batch of yogurt instead of 1/4 tsp of the yogurt starter mix. This way, if you're making consecutive batches of yogurt, you can reserve your starter mix for when you have no yogurt available. Extra yogurt is safe to freeze.
So what does dahi yogurt taste like?
Dahi yogurt is sweeter than more tangy, store-bought plain yogurt. It is more smooth and creamy for a thick yogurt, as well.
Do I have to use an earthen pot?
Nope! You can use any non-reactive container. Non-reactive means it won't change the constitution of the food. Some examples of non-reactive materials include stainless steel, glass, ceramic, or enamel-coated material. Reactive cookware would include copper, aluminum, iron, and steel.
It's a little gooey. What do I do?
Because this is a culture, it's totally okay to experiment. Making yogurt at a higher altitude causes it to set faster and lower altitudes it sets slower. Sometimes temperatures need adjustment based on location as well. Based on what you did before, if it was gooey, it needs a longer setting time, most likely. Experiment with one factor at a time until it's your desired texture.
The age-old tradition of making and eating Indian yogurt dahi is considered an important part of Indian culture and cuisine. Many people in India keep to a strict vegetarian diet which makes dahi especially important as a natural, delicious probiotic food that supports healthy digestion.
Indian dahi is a special form of fermented milk which is similar to yogurt, but not exactly the same thing. While yogurt is made by bacterial fermentation, typically lactobacillus and streptococcus, dahi is made with an acidic substance like vinegar, lemon juice or even dried red chilies that are used as a “starter” that is added to boiled and slightly cooled whole milk which is then allowed to rest, undisturbed for several hours. It forms a thickened, fermented, high-probiotic, delicious and nourishing food that contains “prana” – the Sanskrit word for energy and life-force.
By traditional standards, this lovely dahi is naturally and slowly fermented in earthen pots which are ideal for this process. Earthen pots protect the dahi, helping to thicken it and keep it pure, delicate and delicious. Unlike some forms of modern cookware, earthen vessels don’t transfer unwanted elements or chemicals into the food. If you don’t have an earthen vessel, however, any non-reactive container like glass or stainless steel can work for fermenting dahi. Keeping fresh dahi on hand becomes easy, as a bit of each batch can then be used as a starter for the next batch.
Dahi is enjoyed every day in India where it is highly regarded for its healthy properties. It can be eaten on its own or with a sweetener such as raw honey, organic cane sugar or jaggery. Here are more ideas for enjoying Indian dahi:
- Top a bowl of dahi with fresh or dried fruits
- Mix with water to make a lassi, a dahi-based beverage made with water, spices, and sometimes fruits and/or sweeteners. Try it with mangoes, cherries, berries or other fruits, natural sugar or honey, or enjoy as a rejuvenating sour drink
- Use dahi like sour cream – as a topping for savory dishes or desserts
- Add to chopped vegetables such as carrots, celery and cucumber. Don’t forget to add spices and fresh herbs like cumin, coriander, salt, pepper, fresh parsley, dill, chives, mint or cilantro
- Blend with mayonnaise, herbs and spices to make a probiotic, creamy salad dressing
- Serve as a side dish to vegetable and bean soups
- Enjoy with a serving of a favorite grain dish such as basmati rice or quinoa
- Serve with cooked vegetables such as eggplant, squash and tomatoes
- Try a dollop over blueberry pancakes, waffles, hot oatmeal or cream of wheat