How to make Dahi (Indian Curd Yogurt)

Name: Dahi (Indian Curd Yogurt)
Prep time: 5 min
Cook time: 10 min
Total time: 375 min
Ingredients: 4 cups whole milk; 1 tbsp yogurt starter

Learn to make thick, creamy Dahi (curd), with just two ingredients - whole milk and a yogurt starter. This traditional method and technique was passed down by my great-great grandmother and results in a smoother, richer yogurt than store-bought versions. Make it once, and keep it going indefinitely.

homemade dahi in two bowls with a spoon and boondi

This traditional method creates a smoother, tangier yogurt than most store-bought options. It's simple, reliable, and once you get the hang of it, you'll never need to buy yogurt again.

No Instant Pot required for "instant yogurt"!! There's some charm in doing things the old school way with Indian traditions and techniques passed down from generation to generation.

My mom learned how to make dahi in India from her great-grandmother in clay pots with fresh buffalo milk. Indian women are the queens of scratch made ingredients - we always had homemade chutneys, achaars, yogurt, freshly dried herbs, and we would even dry out spices and grind them ourselves.

Making dahi at home really only takes about 10-15 minutes of being involved. At the end, you have thick, creamy luscious homemade curd at a fraction of the price in-store. The ingredients are also super accessible - just whole milk and a yogurt starter!

Jump to:

What is Dahi?
Ingredients for Homemade Curd
The Three Components to the Best Yogurt
How to make Dahi or Curd at home
Expert Tips and Tricks
Troubleshooting
Recipes to try that use Dahi
Storage
Recipe

What is Dahi?

At a glance, dahi looks like regular yogurt - but the process and flavor are quite different, much like how skyrr is not just any yogurt.

Dahi, translated to curd, is cultured milk that is boiled, frothed, and mixed with a starter to make an Indian-style yogurt in the Indian subcontinent.

The milk is first brought to a boil, which changes it's structure and leads to a richer, thicker set yogurt. The distinct bacteria from the starter also develops a smoother, fresher, and less acidic result than most commercial yogurts.

Most Indian households make their own homemade yogurt on a weekly basis. We use it to serve as a side with dal (lentils) and roti, lassi, added into curry for a bit of creaminess, and even to marinate meat or paneer to make it extra tender. Once we reach the end of the dahi, we save a spoonful as a starter to make more for the next week.

Ingredients for Homemade Curd

Flatlay of ingredients for dahi with ingredient labels.

Milk - Use plain whole milk to make dahi. The higher fat content creates a thicker, creamier set. Do not use fat free, 2%, plant-based, or any other types of milk because they won't yield the same texture and they may not set at all.
Starter - The yogurt starter is a bacteria culture which helps the milk solidify into a creamy yogurt. It's just a scoop of dahi.

If you're making it for the first time:

Use fresh dahi from an Indian grocery store, or
Borrow some from a friend or family member, or
Visit a local Indian restaurant

Once you have your first batch, you can reserve a spoonful to use as your starter going forward. In our family and friends circles, all the aunties borrow a bit of each other's dahi for a new starter.

The Three Components to the Best Yogurt

Your quality of perfect dahi will depend on three things:

The milk. The best milk to use is farm fresh buffalo or cow milk with full-fat. Otherwise, use whole milk from the grocery store.
The starter. The best dahi is really dependent on the starter. The dahi shouldn't be too sour.
The weather. Dahi can be made year-round, however, the amount of starter used and the resting time is dependent upon the weather. The starter thrives at a warmer temperature and the yogurt sets faster when warm. It can take more starter and time to solidify in cooler weather. Too hot and the bacteria will die.

How to make Dahi or Curd at home

Making dahi is so easy that a lot of people even do it daily. If you're making it for the first time, then you'll come to see really how accessible dahi is and how simple it is to troubleshoot.

1. Boiling the Milk

boiling milk until frothy in a heavy bottom pot

mixing the cream at the top of boiled milk with a wooden spoon in a pot

Rinse a heavy bottom pot really well. You can lightly oil or brush butter around the bottom and sides to prevent the milk solids from sticking and burning.

Pour in the milk and bring it to a boil on low to medium heat.
Keep stirring the milk to prevent the milk from burning. The milk will start to form a layer of malai (cream) at the top. You can choose to mix this in to the milk or allow the cream to develop.
Once the milk comes to a boil, you'll see a ton of tiny air bubbles. Reduce the heat to a low flame and let the milk simmer briefly after boiling - this improves the final thickness and flavor of the dahi.

2. Cool and Aerate

Remove the heavy bottom pot from heat and allow the milk to cool until it's warm to the touch, or about 135°F.
Pour the milk from the heavy bottom pot into a clay pot or a bowl that you'll store the dahi in. Start with the pot as close to the bowl as possible, and continuously pour the milk while moving the pot higher and higher. This transfer is called pulling the milk which aerates it and helps evenly distribute fat for a smooth, thicker set. It may be a bit messy so have a towel on hand.
Do this one more time, transferring the milk from the bowl back to the heavy bottom pot.

3. Mix in the Starter

mixing the yogurt starter with a spoon in a bowl

Add a teaspoon to a tablespoon of starter into the clay pot or bowl that you'll store the yogurt in. Mix the starter super well with a spoon so it's smooth and covers the bottom of the bowl.
Pour the milk back into the bowl from the heavy bottom pot, using the same pulling technique.
Give the milk a quick stir to ensure the starter is mixed throughout.

4. Cover and set

boiled and frothed milk in a metal bowl ready to be wrapped and fermeted

covering the boiled frothed milk in a metal bowl with a plate

Cover the yogurt with a lid and wrap it tightly in a towel to allow it to set for 6-10 hours.
After the curd has set, refrigerate it to stop further fermentation.

Pro tip

If it's warm, the dahi will only need about 6 hours to set. If it's cooler, it will need about 10 hours to set and should be kept in a warm place like the oven. Avoid moving or disturbing the bowl until the yogurt has set.

Why Boiling and Aerating Matters

The milk should be brought to a temperature of at least 180°F or the boiling point at ~200°F before fermenting the milk. The act of boiling the milk improves the texture and richness of the yogurt. The "good" bacteria will consume the lactose, turning the lactose sugars into lactic acid, which traps the fat into a thick, creamy yogurt that's a bit tart in taste. Heating the milk also kills any bad bacteria in the milk.

The purpose of frothing the milk is to disperse the bacteria with the fats throughout the milk instead of letting the cream layer form at the top so it's rich and smooth throughout the curd.

Expert Tips and Tricks

Sour dahi can still be used in lassi or Kadhi. Once it becomes slimy, it should be thrown away. Use it ideally within a week, at the most two weeks.
Use full fat milk or whole milk only. This will work with 1% or 2% milk, but it won't be as rich and may be too sour. This won't work with plant-based milk.
Temperature matters most when mixing the culture. It should feel hot to the touch.
Once the culture has been mixed, put a lid on it and wrap it in a towel and leave it alone. Do not disturb the milk. Leave it in the oven to conserve the heat.
Always saves a spoonful for your next batch.

scooping the set creamy dahi with a spoon

Troubleshooting

Why is the yogurt sticky and slimy?

Using Greek yogurt as a starter may result in sticky or slimy curd. It ultimately depends on what you're using as a starter. I highly recommend asking someone else for a bit of dahi as a starter, whether it's a family friend, a local Indian restaurant, or purchasing a container of dahi from an Indian store to make your first ever batch.

It's almost like sourdough starter - you either make your own which you nurture for years, or you borrow someone else's.

How do I know if my starter has gone bad?

The yogurt will be slimy and smell bad. The fresh starter should be no older than 1 week old. The bacteria can become slimy and will need to be discarded.

How much starter do I use?

In the hotter months, you only need about a teaspoon of starter because the bacteria prefers warmth. In the cooler months, use at least a tablespoon.

Why didn't my milk thicken up and set?

This can happen for a few reasons. The milk temperature was too low, the starter was too weak, or the environment was too cold.

If it doesn't set, you can put the milk in the microwave for 3-4 minutes or reheat to 135°F, add more culture, and wrap it in a towel and keep in a warm place. This won't yield the best dahi, but you can still use it as a starter for another batch, use it as a marinade, or mix into Kadhi.

How long can I keep using a starter from the previous batch of dahi?

You can continue saving a tablespoon of starter from the previous batch of dahi indefinitely if maintained well and used within a week of making the most recent batch.

How long can I keep the culture from the previous batch before it goes bad?

Dahi will start souring after 5 days. The culture should be used within 7 days of making a fresh batch of dahi. If you don't plan on making another batch within the week, freeze a tablespoon in an airtight container for up to two months. Typically you should never freeze yogurt and thaw it out again, but this is such a small amount it's usually okay.

I've had my dahi for a few days. Why is there so much liquid?

This is completely normal. The liquid in the dahi is whey, which is incredibly nutritious but very tangy. You can drain a bit of the whey and add it into smoothies or mix it into some of your cooking.

My mom also recommends mixing it into doughs because it will result in fluffier and softer breads.

Recipes to try that use Dahi

Dahi is an incredibly versatile ingredient that can be used in several ways. It's also used as a base for several side dishes, mixed in doughs, used in marinades and curries, or blended into lassis. Here's a few recipes to check out using dahi:

As an ingredient

To marinate meat

Serve as an accompaniment

Storage

If not using within a week, freeze a small portion of starter for later use
Store in the refrigerator for up to 5-7 days
Save 1 tablespoon as a starter for your next batch

I have to say, I'm extremely grateful for Masala and Chai. I'm not sure I would take the time to learn traditional Indian recipes without it. Now I'll get to pass off these recipes to my kids, and of course to all my readers!

I love seeing when you share my recipes! Tag @masalaandchai in your cooks and bakes on Instagram, Facebook, and Tik Tok.

I'd love to know what you thought of this recipe! Don't forget to leave a comment and ⭐️ star rating below!

Recipe

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Dahi (Indian Curd Yogurt)

Author: Shweta Garg

Make dahi (curd), a creamy, luscious Indian yogurt the traditional way in the comfort of your own home with only two ingredients - whole milk and a yogurt starter!! The recipe and technique was passed down by my great-great grandmother. Use dahi to make dishes like Mango Lassi or serve it as a side along with dal and roti.

Course: Side Dish

Cuisine: Indian

Prep Time: 5

Cook Time: 10

Resting Time: 6

Total Time: 6 15

Servings: servings

5 from 7 votes

Print Pin Rate

Recipe Video

Equipment

Ingredients

▢ 4 cups whole milk
▢ 1 tablespoon yogurt starter

Instructions

Heat a heavy bottom pot on medium heat. Pour in the milk and bring to a boil while stirring in intervals and scraping the sides to avoid burnt milk. You're looking for a lot of air bubbles.
When the milk reaches it's boiling point, remove the pot from heat and cool to about 135°F, or when you can comfortably touch the warm milk.
Once the milk is at 125 - 135°F, slowly pour the milk from the heavy bottom pot into a medium sized bowl. Start as close to the medium sized bowl as possible, and slowly pour in the milk as you raise the heavy bottom pot higher and higher while continuously pouring the milk. This is the first pull.
Repeat. Pour the milk from the medium sized bowl back into the heavy bottom pot, starting as low as possible and continuously pouring the milk while raising the bowl higher and higher.
In the empty bowl, add a tablespoon of yogurt starter and mix it until smooth and coating the bottom.
For a third time, pour the milk from the heavy bottom pot back into the bowl in the same fashion, starting from low and moving higher and higher. This should create a ton of air bubbles.
Stir the milk to fully combine the yogurt starter with the milk.
Cover the bowl with a plate. Wrap the bowl with the plate on it with a towel and store at room temperature (~73°F) or in a warm place like the oven for up to six hours undisturbed.
After the sixth hour, carefully unwrap the towel and uncover the lid. Check for a thick, jiggly consistency by gently shaking the container to see if the dahi has set.
Once the dahi has set, transfer the bowl to the fridge and chill for a minimum of an hour before serving.

Notes

Yogurt starter refers to a scoop of dahi from a previous batch or from someone else's dahi. A scoop of plain, full-fat Greek yogurt also works but may result in slightly slimy dahi.
Store the dahi in the fridge for up to 5-7 days with a lid.
Save a tablespoon of the dahi as a starter for the next batch.

Nutrition

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What is Dahi?

Ingredients for Homemade Curd

The Three Components to the Best Yogurt