dahi

Dahi is a fermented milk product widely consumed in the Indian subcontinent and surrounding regions. It resembles yogurt and is produced by fermenting milk with lactic acid bacteria, typically starting from a small amount of previous dahi or a commercial starter culture.

Production: Fresh milk is pasteurized and warmed to about 40-45°C. A starter containing cultures of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus is added, and the mixture is incubated for several hours until it thickens and develops a tangy flavor. In households, a spoonful of earlier dahi or a store-bought starter is common.

Variations and uses: Dahi ranges in thickness from drinkable to thick-set. It can be eaten plain or sweetened, salted, or spiced. It is a key ingredient in many dishes, including kadhi, raita, and dahi chutney, and is used to make desserts such as shrikhand; it is also used to prepare lassi when diluted with water or milk.

Cultural and nutritional aspects: Dahi is a staple at meals across the Indian subcontinent and is often served with rice or roti. It is a source of calcium and protein and may offer probiotic benefits, depending on culture viability and handling.

Storage and regional names: Refrigeration extends shelf life; it is typically stored in a cool place or refrigerated and consumed within several days. Regional names include doi in Bengali and thayir in Tamil; in Marathi and Hindi it is commonly called dahi.