Dahi

Indian dahi, also known as curd in the Indian context, is a traditional fermented dairy product similar to yogurt but distinct in its preparation and taste. It is made by introducing a bacterial culture to lukewarm milk, which then ferments the milk sugars (lactose) into lactic acid.

This process thickens the milk and gives it a tangy flavor. Dahi is an essential part of Indian cuisine and is consumed in various forms across the country. It can be eaten plain, used as a base for raitas (a yogurt-based condiment), blended into smoothies (lassi), used in marinations for meat and vegetables, or incorporated into desserts.

Its preparation and the specific cultures used can vary regionally, leading to subtle differences in flavor and consistency compared to commercial yogurt. Dahi is valued not only for its taste but also for its digestive benefits and cooling effect on the body, making it a staple in Indian diets.