Homemade Indian Yogurt Dahi

Name: Homemade Indian Yogurt Dahi
Prep time: 5 min
Cook time: 20 min
Total time: 8 h 25 min
Yield: 250 servings
Cuisine: Indian
Ingredients: 250 ml full-fat milk (or whole milk, heated and cooled); 1/4 tsp yoghurt (curd or dahi, as a starter)

Homemade Indian dahi is a creamy, tangy yogurt made by warming milk and fermenting it with a yogurt starter, requiring minimal equipment and effort. It's ready in 6-8 hours and tastes fresher than store-bought versions.

🌍Indian 🏷️How to make curds at home 🏷️Make dahi in 5 hours 🏷️Setting curds the indian way

Total

8h 25m

Servings

250

Difficulty

Hard

Est. Cost

$8–$13

Recipe Source

View original recipe

From Themadscientistskitchen · by ArchanaPotdar

Ingredients

250 ml full-fat milk (or whole milk, heated and cooled)
1/4 tsp yoghurt (curd or dahi, as a starter)

2 Ingredients

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Instructions

1
In the container that you want to set curds add the starter add 1/4 tsp yoghurt it well to coat the container.
2
Pour the 250 ml full-fat milk and set aside in a warm place.
3
The curds will set in 8 hours. Store the container in the fridge till needed.
4
Run the empty microwave for 2 minutes or till it gets warm.
5
Place the container of milk and starter in the oven and close. Do not open and check for another 5 hours.
6
If you do not have access to a microwave or oven, place it in a warm pressure cooker, casserole. Again resist the urge to check on the curds.
7
Smear the container with curds then pour chilled milk. Set it in a warm place for about 10 to 12 hours or overnight.
8
In a thick bottomed vessel add a little water and swirl it around to coat the base of the pan.
9
Throw out the excess water. Add the milk and on low flame heat it. What happens is the water does not allow the milk to Scorch.
10
Boil the milk for 10 to 15 minutes. Stirring occasionally so that the milk does not boil over. Also, the milk will not burn. The burnt milk you cannot use for anything. Just an added insurance here.
11
Allow the milk to cool and then set the curds as I have mentioned above.

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Tips & Notes

Pro tips

Cool heated milk to exactly 110°F (43°C) before adding starter—too hot kills the culture, too cold slows fermentation.
Use a thermometer to monitor fermentation temperature; dahi sets best between 75–110°F over 6–8 hours without stirring.
Save 1/4 teaspoon of finished dahi as your next batch's starter; fresh starter ensures consistent, reliable sets.
Avoid opening or moving the dahi container during fermentation—vibration and temperature shifts prevent proper curdling.

Substitutions

Full-fat milk → Evaporated milk (produces extra-thick dahi)
Plain yogurt starter → Store-bought dahi or Greek yogurt (must be plain and fresh)
Regular yogurt culture → Buttermilk or whey (fermentation may take 1–2 hours longer)

Storage & make-ahead

Store finished dahi in an airtight container in the refrigerator for up to 7 days; the flavor becomes tangier over time.

Common Questions

What temperature should milk be for making dahi?

Heat milk to 180–190°F (82–88°C), then cool it to 110°F (43°C) before adding the starter culture. This temperature range kills unwanted bacteria and allows beneficial cultures to thrive.

How much yogurt starter do I need?

Use 1/4 teaspoon of plain yogurt or dahi per 250 ml milk. Ensure the starter is fresh (less than 1 week old) for reliable fermentation.

Why didn't my dahi set?

Common causes are milk not heated enough, starter culture too old, fermentation temperature too low, or disturbance during setting. Keep the mixture undisturbed in a warm place (75–110°F) for 6–8 hours.