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Dahi (curd)

Dahi (curd or caillé in French) is a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk and sometimes from buffalo or goat's milk.

Prep Time
10 mins
Cook Time
10 mins
Rest
10 hrs
Total Time
30 mins
Servings: 1 (1 cup / 250 ml) jar
Calories: 620 kcal
Course: Side Dish , Dessert
Cuisine: Indian

Ingredients

INGREDIENTS
  • 4 cups whole milk
  • 2 tablespoons PLAIN yogurt (or dahi), at room temperature

Instructions

INSTRUCTIONS
    Cup of Yum
  1. Pour the milk into a non-stick pan and bring to a boil over medium-low heat.
  2. Once it is boiling, simmer the milk for 15 minutes over very low heat, stirring constantly with a wooden spoon to prevent the milk from burning or sticking.

 The simmering stage consists in obtaining a very thick dahi.
  3. It is possible to reduce the simmering time in order to obtain a medium thick yogurt. 

Let the milk cool to about 95 F (35°C) in a salad bowl.

 Add the natural yogurt brought to room temperature to the warm milk and mix well.
  4. Cover and place the bowl in a warm place.
  5. It is possible at this stage of the recipe to divide the batter into 2 or 3 individual portions.
  6. Let stand between 6 and 10 hours depending on climate and room temperature.
  7. When the dahi has properly reduced, keep it in the refrigerator.