Home Made Dahi Recipe

home made dahi recipe

How to Make Homemade Dahi: A Step-by-Step Guide

Dahi, also known as yogurt, is a popular dairy product that is widely consumed in many parts of the world. It is a versatile ingredient that can be used in a variety of dishes and is an excellent source of protein, calcium, and probiotics. While store-bought dahi is readily available, making it at home is not only more cost-effective but also allows for customization of flavor and consistency. In this article, we will guide you through the step-by-step process of making homemade dahi.


  • 1 liter of whole milk
  • 1 tablespoon of plain yogurt or dahi (for starter culture)


  • A saucepan
  • A thermometer
  • A whisk
  • A sterilized jar with a tight-fitting lid
  • A warm place to keep the jar

Step 1: Heat the Milk In a saucepan, heat 1 liter of whole milk over medium heat, stirring constantly to prevent scorching. Heat the milk until it reaches 180°F (82°C). Heating the milk helps to denature the proteins and kill any harmful bacteria that may be present.

Step 2: Cool the Milk Once the milk has reached 180°F (82°C), remove it from the heat and let it cool until it reaches 110°F (43°C). Cooling the milk is important because if the milk is too hot, it can kill the starter culture and prevent the dahi from forming.

Step 3: Add the Starter Culture Once the milk has cooled to 110°F (43°C), add 1 tablespoon of plain yogurt or dahi to the milk and whisk it in thoroughly. The starter culture contains live bacteria that will ferment the milk and turn it into dahi.

Step 4: Ferment the Milk Pour the milk and starter culture mixture into a sterilized jar and seal it with a tight-fitting lid. Place the jar in a warm place, such as a warm oven or on a countertop near a warm appliance. The temperature should be around 110°F (43°C) to promote the growth of the live bacteria. Leave the jar undisturbed for 6-8 hours, or until the milk has thickened and set into dahi.

Step 5: Check the Dahi After 6-8 hours, check the dahi by gently tilting the jar. If the dahi is firm and has a slightly tangy flavor, it is ready. If it is still liquid or has a sweet taste, it needs more time to ferment. You can leave the jar for another 2-4 hours, checking it every hour, until it reaches the desired consistency and flavor.

Step 6: Refrigerate the Dahi Once the dahi has set, refrigerate it for at least 2 hours before serving. Refrigerating the dahi stops the fermentation process and helps to set the consistency.

Tips and Tricks:

  • Use whole milk for a creamier and richer dahi.
  • Use a high-quality starter culture for the best results. You can use store-bought plain yogurt or dahi as a starter culture, but make sure it contains live bacteria.
  • Keep the jar undisturbed during the fermentation process. Moving or shaking the jar can disrupt the growth of the live bacteria and prevent the dahi from forming.
  • If the dahi is too thick, you can add a small amount of milk to thin it out to your desired consistency.
  • If the dahi has a sour taste, you can add a small amount of sugar or honey to sweeten it.

In conclusion, making homemade dahi is a simple and rewarding process that can be done with just a few ingredients and equipment.


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