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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.
Per Serving: 203 calories; fat 0.1g; sodium 11.4mg; carbohydrates 28.5g; protein 0.2g
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.
Take a pot to boil the milk. You can take any metal or earthen pot for this.
Tear the Activ Milk pouch gently and pour the milk on the pot.
To make curd always use a full fat milk. Activ milk will settle for for a thick curd
First, Boil the milk and then let it cool down till its quite warmer
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.
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 culture to the milk. Here we are using Dahi. You can also use butter milk.
Mix the culture and Milk using a stirrer.
Close the lid and keep it aside for atleast 6-7 hours.
After 6-7 hours, your thick dahi is ready.
Once dahi is ready, keep it in refrigeration else it will begin to sour.
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