Dahi is a term used in the Indian subcontinent to refer to yogurt or curd. It is a popular dairy product made by fermenting milk with lactic acid bacteria cultures. Dahi is commonly used in various culinary preparations, both as a standalone dish and as an ingredient in many Indian recipes.
To make dahi, milk is first boiled and then cooled to a lukewarm temperature. A small amount of existing dahi (yogurt) is added as a starter culture, which contains the live bacteria necessary for fermentation. The mixture is then left undisturbed in a warm place for several hours, allowing the bacteria to convert the milk sugars into lactic acid. This process thickens the milk and gives it a tangy flavor.
Dahi is widely consumed in the Indian subcontinent and is a key ingredient in dishes such as raita (yogurt-based condiment), lassi (a refreshing yogurt drink), and various curries and marinades. It is also enjoyed as a side dish or accompaniment to complement spicy or savory dishes, as its cooling and creamy texture can help balance the heat and richness of other foods.
Dahi is known for its probiotic properties and is considered beneficial for digestion and gut health. It is rich in protein, calcium, and other nutrients, making it a nutritious addition to one’s diet.
In different regions and cultures within the Indian subcontinent, dahi may be prepared and consumed in various ways, with slight variations in taste, consistency, and texture.
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