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Dahi
Yoghurt
Appears in
Published 1990
An Indian meal is inconceivable without dahi or yoghurt. It is omnipresent, so to speak. Either a part of the food is cooked in it or it is partaken in its natural form—unflavoured. Derivatives are consumed as raita, lassi, or chaas (buttermilk). Remember, in Indian cooking, yoghurt is always unflavoured.
Setting yoghurt is not as easy as it looks. It requires an understanding of the role enzymes play in the process. This is how it is done:
Boil the milk and allow it to cool. The temperature of milk at which the ferment is to be added has a direct co-relation with the atmospheric temperature. If the weather is cold, the milk should be warm and, after introducing the ferment, the vessel in use must be placed in warm surroundings (well-wrapped in a blanket at home and in the warmest place, not the oven, in a commercial kitchen). In summer months, the milk should be allowed to cool to room temperature and the vessel must be kept in a cool place.