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Fermented milk from Guyana
Whole cow milk is brought to the boil for several minutes, stirred with some dahee from the last batch and left for 5 to 8 hours until it sets. It is the Indian dahi, brought to Guyana by indentured labourers from India.
A short entry: the sources we found record only what is said here about Dahee itself.
| Fresh or recombined cow milk | [fao-tmp] |
| Dahee from the previous batch | No amount given for Guyana; Indian practice is 0.5–1 % of the milk[fao-tmp] |
| Salt or sugaroptional | Added to improve the taste[fao-tmp] |
| Starter | backslop (previous dahee) |
Total time across the recorded steps: 5 h – 8 h
What changes: Whole milk is brought to the boil for several minutes
Output: boiled milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Whole cow milk is brought to the boil for several minutes, stirred with some dahee from the last batch and left for 5 to 8 hours until it sets. It is the Indian dahi, brought to Guyana by indentured labourers from India. Made in 3 steps over 5 h – 8 h. The longest step, stir in old dahee and let it set, takes 5–8 h (FAO 1990).
| Main step | 5–8 hReported[fao-tmp] | Stir in old dahee and let it set |
|---|
Dahee is Indian dahi carried to Guyana. FAO records the same boil-and-backslop method, with a 5 to 8 hour set, and notes it survives only in a few isolated areas.
The milk is boiled before setting and the dahee keeps only about two days in a fridge.
Every number is labelled with how it is known. How this atlas is made
FAO's 1990 survey of traditional milk products says dahee was introduced to Guyana by Indian indentured (contract) labourers and is the same product as Indian dahi.
