[header] How to make dahi [title] Use whole milk, rather than diluted milk or low fat milk. [step] Using milk other than whole milk will create a curd that does not set properly and it will be watery, rather than firm. [substeps] If you use homogenized milk, you will need more yogurt, as the milk is processed and the particles in the milk have been broken down.
[header] How to make dahi [title] Use whole milk, rather than diluted milk or low fat milk. [step] Using milk other than whole milk will create a curd that does not set properly and it will be watery, rather than firm. [substeps] If you use homogenized milk, you will need more yogurt, as the milk is processed and the particles in the milk have been broken down.
Instead, go with a low-fat milk or skim milk. Low-fat milk will have fewer large particles. [title] Finish your dahi with yogurt. [step] The yogurt will help give you the texture you desire for your dahi, whereas milk which is low fat will complete the dahi thoroughly. You can make the yogurt more potent by adding vanilla extract. [title] Dump 1.9p2 ounces (221 g) of black soy milk into the blender. If you use non-homogenized milk, you will need less yogurt as the dahi will set well. Adding too much yogurt will make your dahi very sour.