Making Thick Dahi with Activ Milk

We all love Dahi . Here we are going to learn to make thick Dahi at home.

Dahi is one of the most widely consumed byproduct of milk. It has multiple usages. It has probiotic properties and its always good to consume it daily. But we always want our dahi to be thick just the way available in market. Here is the process to make one.

TIPS & NOTES

  1. Always pour the milk on a cold pan and then start heating.
  2. Keep the Dahi lid closed and place the bowl in a still place. If the milk is moving, dahi won’t form.
  3. Dahi formation time depends on season and temperature. Usually on summer, it happens faster.
  4. Once dahi is formed, refrigerate it. It begins to sour with time.

Warm the milk

Warm the milk

Take a pot to boil the milk.  You can take any metal or earthen pot for this.
Use Activ Milk

Use Activ Milk

Tear the Activ Milk pouch gently and pour the milk on the pot.
Full Fat milk

Full Fat milk

To make curd always use a full fat milk. Activ milk will settle for for a thick curd.
Boil the milk

Boil the milk

First, Boil the milk and then let it cool down till its quite warmer.
Check the warmth

Check the warmth

You can check the warmth of the milk by dipping your finger. The milk should be at a temperature where you can bear its warmth easily. Warm milk will allow formation of thick curd.
Pour the milk in a bowl

Pour the milk in a bowl

Now, pour the warm milk in a bowl in which you are going to make the curd. Here we have taken a glass bowl. Earthen bowl, Wooden and Metal bowl can also be used.
Add a little dahi to it

Add a little dahi to it

Add a culture to the milk. Here we are using Dahi. You can also use butter milk.
Mix it well

Mix it well

Mix the culture and Milk using a stirrer.
Keep it aside

Keep it aside

Close the lid and keep it aside for atleast 6-7 hours.
Dahi is ready

Dahi is ready

After 6-7 hours, your thick dahi is ready.
Refrigerate it

Refrigerate it

Once dahi is ready, keep it in refrigeration else it will begin to sour.

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