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Fermented milk from India, Pakistan, Nepal, Bangladesh, Sri Lanka, 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. Made in 4 steps over 14 h – 22 h. The longest step, set undisturbed overnight, takes 8–15 h (FOODSAFE BC with the BC Ministry of Health 2022) and runs at 37–45 °C (Amin M.R 2012). Lactococcus lactis and Streptococcus thermophilus do most of the fermenting.
| Main step | 8–15 hSet[bc-dahi][amin2012][fao-tmp] | Set undisturbed overnight |
|---|---|---|
| Temperature | 37–45 °CSet[amin2012][bc-dahi] | Set undisturbed overnight |
| Cow or buffalo milk, or a mix · Buffalo milk gives a creamy-white dahi; cow milk a yellowish one[fao-tmp] | |
| 0.5–1 % of the milk (about 5–10 g per litre) | Yesterday's dahi or buttermilk, as starter[fao-tmp][inflibnet] |
| Optional | Sugar, for sweet dahi · Added to the milk before boiling[fao-tmp] |
| Starter | backslop |
Total time across the recorded steps: 14 h – 22 h
What changes: Boiling kills the milk's own bacteria; a longer boil thickens it
Output: hot milk.
Microbes at work in this step
heat kills the milk's own bacteria
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 set warm like yoghurt but with a mixed starter carried from yesterday's pot, often including mesophilic lactococci as well as the yoghurt pair. It sets longer, overnight rather than 3–4 hours, and is often made in unglazed clay.
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: Staphylococcus aureus, Escherichia coli and Bacillus cereus in a few of 153 Lahore samples; Coliforms and yeasts in homemade dahi from 200 Kerala households; 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.
