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Fermented milk from India, Pakistan, Nepal, Bangladesh, Bhutan, Myanmar
Dahi is South Asia's set curd. Milk is boiled, cooled to body temperature, seeded with 0.5–1 % of yesterday's dahi and left overnight, about 8–12 hours, until it sets firm. Earthen pots soak up whey and give a thicker curd.
| Cow or buffalo milk, or a mix | Buffalo milk gives a creamy-white dahi; cow milk a yellowish one[fao-tmp] |
| Yesterday's dahi or buttermilk, as starter0.5–1 % of the milk (about 5–10 g per litre) | [fao-tmp][inflibnet] |
| Sugar, for sweet dahiOptional | Added to the milk before boiling[fao-tmp] |
| Starter | backslop |
Total time across the recorded steps: 14 h – 19 h
What changes: Boiling reduces spoilage organisms in the milk; a longer boil thickens it
Output: hot milk.
Microbes at work in this step
BC food-safety guidance says heating the milk reduces spoilage organisms in it
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
Dahi is South Asia's set curd. Milk is boiled, cooled to body temperature, seeded with 0.5–1 % of yesterday's dahi and left overnight, about 8–12 hours, until it sets firm. Earthen pots soak up whey and give a thicker curd. Made in 4 steps over 14 h – 19 h. The longest step, set undisturbed overnight, takes 8–12 h (FOODSAFE BC with the BC Ministry of Health 2022) and runs at 37–45 °C (FOODSAFE BC with the BC Ministry of Health 2022). Lactococcus lactis and Streptococcus thermophilus do most of the fermenting.
| Main step | 8–12 hReported[bc-dahi][inflibnet][fao-tmp] | Set undisturbed overnight |
|---|---|---|
| Temperature | 37–45 °CReported[bc-dahi][naeem1986] | Set undisturbed overnight |
Dahi is set warm like yoghurt but with a starter carried from yesterday's pot. In Lahore dahi samples Lactococcus lactis and Leuconostoc were found as well as the two yoghurt bacteria. It sets overnight rather than the about 3 hours of industrial set yoghurt, and is often made in earthenware.
India's food standards (FSSR 2011) allow at most 10 coliforms and 100 S. aureus per gram, and require E. coli and Listeria absent in 1 g and Salmonella absent in 25 g. BC food-safety guidance uses pasteurised milk and a commercial culture, sets pH 4.6 or lower as the critical limit, and cools the dahi to 4 °C within 6 hours.
Hazards the sources name: Escherichia coli and Bacillus cereus, with Staphylococcus aureus in a few samples, among 153 Lahore dahi samples; Higher coliform, yeast and mould counts in homemade dahi from the high-range of Kerala than from the central midland (200 households sampled); Clostridium spp. in spontaneous Northeast Indian doi made from raw milk.
Every number is labelled with how it is known. How this atlas is made
FAO notes that dahi is named in the Vedas and other ancient Hindu texts. It is the most important fermented milk of the Indian subcontinent.
