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Fermented milk from Punjab
Dahi is whisked or churned with cold water into a frothy drink, sweetened with sugar or seasoned with salt and cumin. In the old Punjabi way the dahi is churned for butter first and the sour buttermilk becomes lassi. The souring happens in the dahi; lassi itself is mixed, not fermented again. Made in 4 steps over 23 h – 29 h. The longest step, set the dahi, takes 18–24 h (Prasad H 2026) and runs at 23–24 °C (Prasad H 2026). Lactococcus lactis subsp. lactis and subsp. cremoris, with Leuconostoc and Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus do most of the fermenting.
| Main step | 18–24 hReported[prasad2026][fao-tmp] | Set the dahi |
|---|---|---|
| Temperature | 23–24 °CReported[prasad2026] | Set the dahi |
| Acidity | pH 4–5Reported[prasad2026] | Whisk with cold water and flavour |
| Dahi (plain curd) · India's standard requires at least 40 % fermented milk in drinks based on fermented milk[prasad2026][fssai2022] | |
| Cold water[prasad2026][fao-tmp] | |
| 12 % sugar syrup (industrial) | Sugar, for sweet lassi[prasad2026] |
| Salt, cumin or other spices, for salted lassi[prasad2026] | |
| Starter | via dahi (backslop or defined culture) |
Total time across the recorded steps: 23 h – 29 h
What changes: Lactic bacteria sour the milk overnight into dahi
In households, boiled milk is cooled to body temperature and 0.5 to 1 percent dahi or buttermilk from the last batch is stirred in.
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
Lassi is a drink made from dahi, not a separate ferment; traditional lassi uses the sour buttermilk left after churning butter from dahi. It has much less added water than chaas, the spiced thin buttermilk.
FAO gives traditional lassi a shelf life of only 4 to 5 hours, so drink it soon after making it or keep it cold. Indian rules require starter microbes of at least 10⁷ cfu/g in fermented milks that are not heat-treated after fermentation.
Every number is labelled with how it is known. How this atlas is made
The word lassi is first recorded in 1882.
