Dahee or Dahi is home made yogurt traditionally made using the first milk from a cow.
While it is spelled dahee in Trinidad, “dahi” is primarily a Hindi term commonly used in South Asia to refer to yogurt or curd.
It is a dairy product made by fermenting milk with bacterial cultures, typically Lactobacillus bulgaricus and Streptococcus thermophilus. Dahi has a creamy texture and a slightly tangy taste.
To make dahi, milk is first heated and then cooled to a specific temperature. A small amount of starter culture, often a spoonful of previously prepared dahi, is added to the cooled milk. The mixture is left undisturbed for several hours or overnight to allow the bacterial cultures to ferment the milk, transforming it into yogurt. The fermentation process gives dahi its characteristic taste and texture.
Dahi is widely consumed in various forms and is a popular ingredient in Indian, Pakistani, and Bangladeshi cuisines. It is often eaten plain or with sugar in Trinidad. However, in other part of the world it is used as a base for savory or sweet dishes, or incorporated into sauces, drinks, marinades, and desserts.
Dahi is also known for its probiotic properties and is considered beneficial for gut health.
