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Dahi (curd)
View on Wikipediafrom Wikipedia
 Dahi in a traditional Manipuri earthen pot | |
| Alternative names | Curd, doi, mosaru, perugu, thayir, mee kiri |
|---|---|
| Course | Homemade yogurt |
| Place of origin | Indian subcontinent |
| Region or state | South Asia |
| Associated cuisine | Bangladesh, India, Nepal, Pakistan, Sri Lanka |
| Main ingredients | Milk, Lactobacillus culture |
| Ingredients generally used | Sugar |
| Variations | Mishti doi, Nabadwip-er lal doi, Dhau |
Dahi or doi, also mosaru, thayir and perugu, is a traditional yogurt or fermented milk product originating from and popular throughout the Indian subcontinent. It is usually prepared from cows' milk, and sometimes buffalo milk or goat milk.[1] The word curd is used in Indian English to refer to homemade yogurt,[2][3] while the term yogurt refers to the pasteurized commercial variety known as "heat-treated fermented milk".[4]
Preparation
[edit]Curd is made by bacterial fermentation of milk. In this process, lactose in milk is converted into lactic acid by several probiotic microorganisms. The species involved in the fermentation depends on the temperature and humidity of the environment and may include Lactococcus lactis, Streptococcus diacetylactis, Streptococcus cremoris, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
Curd starter is sometimes made with dried red chillies (or their stems) in hot milk. Milk is boiled and then allowed to cool for a while. When tepid, dried chili peppers or their stems are added. The reason for this tradition is that dried chillies are rich in a type of lactobacilli, the bacteria which help ferment milk to form curd. The bowl is then kept undisturbed in a warm place for 5 to 10 hours.
After the starter is made, or saved from a previous batch of curd, milk is boiled and cooled. In a separate bowl, curd is mixed with its whey, and then mixed together with the milk. It is then left to sit undisturbed for 5 to 10 hours, until slightly sour, then refrigerated until consumption.
This practice can also be applied for making curd from milk substitutes, such as soy milk.[5]
Types
[edit]Buffalo curd
[edit]Buffalo curd (Sinhala: මුදවාපු මී කිරි mudavāpu meekiri) is a traditional type of yogurt prepared from water buffalo milk. It is popular throughout the Indian subcontinent. Buffalo milk is traditionally considered better for making yogurt than cow milk due to its higher fat content making a thicker yogurt mass.[6] Buffalo curd is usually packaged in clay pots.
Buffalo curd is obtained by bacterial fermentation of buffalo milk. In this process, lactose in buffalo milk is converted into lactic acid using several micro-organisms. The species involved in the fermentation are the same as above.
Buffalo milk has higher amounts of protein, fat, lactose, minerals and vitamins than cow's milk. The quality of the curd depends on the starter culture. Fermentation also develops the characteristic flavor and color of the product.
Buffalo curd can be made in both traditional and industrial forms. Traditionally, buffalo milk is filtered and boiled, the scum is removed and it is cooled to room temperature. A few spoonfuls of a previous batch of curd are added and it is then mixed well and poured into clay pots. These are sealed by wrapping a piece of paper over the pot and allowing it to stand for 12 hours.[7]
Curd dishes
[edit]
Curd is an important part of everyday diet in the Indian subcontinent, both in slow cooked food and fast food.
- Slow (cooked) food
- Curd rice
- Dahi kadhi – curd curry
- Doi maach – fish in curd curry, a Bengali dish
- Dahi baigan/Kathrikai thayir kothsu – Eggplant with curd, south Indian cuisine
- Kadhi bari – a curd curry popular in Northern India and Southern Nepal.
- Perugu Pachadi – a curd-based dip, an Andhra dish
- Thepla – served with plain curd, a Gujarati dish
- Fast food
- Dahi vada / Dahi bhalla[8] – Vada soaked in curd
- Dahi chiura – curd mixed with chiura, sugar and/or seasonal fruits, a Nepalese/Bihari snack
- Lassi – curd mixed with water and sweetener, usually sugar or molasses.
- Chaas/Borhani - curd mixed with water and Sea salt, black salt or Himalayan salt. It is also known as buttermilk.
- Borhani - curd mixed with coriander and mint, a Bangladeshi drink
- Papri chaat
- Dahi puri – a variation of Panipuri, using curd instead of tamarind water
- Dahi bhelpuri – a variation of bhelpuri, with curd on top
- Aloo tikki – plain curd is a side dish for aloo tikki
- Aloo paratha – plain curd is a side dish for aloo paratha
- Mishti doi – curd that is fermented after adding sweetener to milk, usually cane jaggery or date palm jaggery, a Bengali dessert.
- Raita – a side dish for biryani
- Ghoḷa Dahi/Ghoḷa- a strong-to-mild ginger infused with ginger and pepper, a characteristic Odia drink.
- Chukauni – a Nepalese side dish made up of curd and potatoes with spices
See also
[edit]
References
[edit]- ^ Caballero, B.; Finglas, P.; Toldra, F. (2015). Encyclopedia of Food and Health. Elsevier Science. pp. 345–351. ISBN 978-0-12-384953-3. Retrieved December 6, 2017.
- ^ The curious case of the Indian curd -Hindustan Times
- ^ Making yogurt -blog
- ^ Codex Alimentarius Yogurt rules, FAO
- ^ "The secret of making soy yogurt without store bought culture". August 23, 2008.
- ^ Kristbergsson, Kristberg; Oliveira, Jorge. Traditional Foods: General and Consumer Aspects.
- ^ "Curd and Treacle". Lanka Newspapers. 2008-10-18. Archived from the original on 2013-09-05. Retrieved 2009-08-31.
- ^ Vohra, A.R. (2012). New Modern Cookery Book. V&S Publishers. p. 104. ISBN 978-93-5057-278-8. Retrieved December 6, 2017.
External links
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Wikimedia Commons has media related to Dahi.
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Dahi (curd)
View on Grokipediafrom Grokipedia
Overview
Definition and Characteristics
Dahi, commonly known as curd, is a traditional fermented dairy product originating from the Indian subcontinent, characterized by the bacterial fermentation of milk that transforms it into a thick, semi-solid consistency.[5] This fermentation process primarily involves mesophilic lactic acid bacteria, such as Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, and Leuconostoc species, which convert lactose in the milk into lactic acid, imparting a distinctive tangy flavor and contributing to its probiotic attributes.[1][2] Traditional preparation uses mesophilic cultures at ambient temperatures around 37–42 °C, contributing to its artisanal variation. The resulting product is valued for its creamy texture and mild sourness, with the lactic acid lowering the pH to around 4.0–4.6, promoting coagulation of milk proteins.[6] Physically, dahi exhibits a smooth, viscous body that can range from soft and custard-like to firmer depending on the milk's fat content—typically 3–6% for cow or buffalo milk varieties—with higher fat levels yielding a richer, more velvety mouthfeel.[7] Its color varies from creamy white (in buffalo milk dahi) to pale yellow (in cow milk dahi), appearing uniform and attractive without syneresis or whey separation in high-quality samples.[5] The aroma is subtly acidic and fresh, evoking a mild fermented milk scent, while the overall sensory profile emphasizes balance without off-flavors like bitterness or yeasty notes.[8] In comparison to global yogurt, dahi shares a similar fermentation base but is often distinguished by its traditional preparation in set form, leading to a less uniform texture and broader microbial diversity from natural starters, whereas yogurt typically employs controlled thermophilic cultures for consistency.[9]Etymology and Terminology
The term "dahi" derives from the Sanskrit word dadhi, which denotes curdled or sour milk, originating in ancient Indo-Aryan languages as a descriptor for fermented dairy products.[10] This root reflects the product's fundamental process of milk coagulation through natural fermentation, a concept embedded in early Vedic texts where dadhi appears frequently in ritual and dietary contexts.[10] Across Indian languages, the nomenclature for dahi exhibits regional diversity while retaining phonetic and semantic ties to its Sanskrit progenitor. In Hindi and Urdu, it remains "dahi," a direct descendant via Prakrit and Middle Indo-Aryan stages. In Dravidian languages, equivalents include "thayir" in Tamil, "perugu" in Telugu, and "thayir" in Malayalam, each adapted to local phonetic patterns while signifying the same fermented milk base.[11][12] Eastern and northern variants feature "doi" in Bengali and "dahi" in Punjabi, illustrating the word's widespread diffusion through linguistic evolution in the subcontinent.[13][14] The historical linguistic trajectory of dahi's terminology traces from Proto-Indo-European roots related to dairy processing, evolving through Sanskrit into modern Indo-Aryan forms without significant direct borrowings from Persian or Arabic, though broader culinary lexicon in northern India shows such influences in related dishes. In contemporary English usage, dahi is commonly termed "Indian curd" to differentiate it from Western yogurt, which often employs specific bacterial strains like Lactobacillus bulgaricus and results in a firmer texture.[15]History and Cultural Significance
Origins and Historical Development
The origins of dahi, a fermented dairy product central to Indian subcontinental cuisine, trace back to the ancient Indus Valley Civilization around 2500 BCE, where archaeological evidence reveals early dairy processing. Lipid residue analysis of pottery fragments from sites such as Rakhigarhi and Alamgirpur in northwest India identified traces of dairy fats from cattle and buffalo milk in 5.5% (4 out of 73) of analyzed vessels, indicating that milk was processed and likely integrated into the diet to support the region's large urban populations.[16] Although direct evidence of fermentation is limited, the presence of these residues alongside faunal remains dominated by ruminants suggests specialized dairy practices that may have included curd-like products as a preserved food source.[17] By the Vedic period (circa 1500–500 BCE), dahi, referred to as "dadhi," had become a staple in both daily diets and religious rituals, as documented in the Rigveda. The text contains 24 hymns mentioning dadhi, often in combination with milk, Soma juice, or barley, portraying it as an offering to deities like Indra, Agni, and Soma Pavamana, such as in libations blended with curds during sacrificial ceremonies.[18] In dietary contexts, dadhi was consumed with rice or as a churned drink, valued for its nutritional properties like promoting strength and aiding digestion, reflecting its role as an accessible, fermented protein source in agrarian Vedic society.[18] The production and consumption of dahi spread through ancient trade routes connecting India to Persia and Central Asia, influencing regional dairy traditions by the Mughal era in the 16th century. Nomadic exchanges along the Silk Road and overland paths facilitated the transmission of fermentation techniques, with yogurt-like products—predecessors to dahi—originating around 5000 BCE in Central Asia.[19] During the Mughal period, Persian and Central Asian culinary influences contributed to the development of Mughlai cuisine, which incorporated fermented dairy products blended with indigenous practices. In the 20th century, colonial rule maintained largely traditional dahi production in household and local settings, but post-independence efforts marked a shift toward industrialization. The establishment of the Amul cooperative in 1946 laid the groundwork for organized dairying, culminating in Operation Flood (1970–1996), which dramatically expanded milk processing infrastructure, including for fermented products like dahi, through a network of over 73,000 village cooperatives serving millions of producers.[20] This initiative tripled national milk output by the 1990s, standardizing production and distribution while preserving cultural significance, transforming dahi from a localized artisanal good into a commercially viable staple.[20]Role in Indian and South Asian Traditions
In Hindu traditions, dahi holds profound religious significance, particularly in rituals honoring Lord Krishna. During Janmashtami, the festival celebrating Krishna's birth, dahi is central to the Dahi Handi ceremony, where young men form human pyramids to break a suspended pot of curd, reenacting Krishna's childhood mischief of stealing butter and curd from neighbors' homes; this practice symbolizes devotion and communal joy.[21] Additionally, Ayurvedic texts such as the Charaka Samhita and Sushruta Samhita describe dahi for its role in promoting digestive health, balancing Vata while potentially aggravating Kapha and Pitta doshas, with specific preparations recommended for therapeutic use.[22] Dahi plays an essential role in both festive celebrations and daily life across cultures of the Indian subcontinent. In festivals like Diwali, it features in dishes such as dahi bhalla, serving as a cooling counterpart to rich sweets and symbolizing purity and prosperity during the festival of lights.[23] According to Ayurvedic principles, dahi is valued as a digestive aid and is often recommended in summer months when prepared as diluted forms like lassi to mitigate internal heat, providing refreshment in hot climates.[24] On a daily basis, it forms a staple in meals, enhancing nutritional balance and reflecting seasonal wellness practices rooted in ancient texts. Socially, dahi embodies hospitality and communal bonds in Indian households, frequently offered to guests as a gesture of welcome and generosity during meals.[25] Traditionally, its preparation—fermenting milk overnight—has been a domain of women, reinforcing gender roles in domestic food practices while fostering family continuity.[26] As a key component of lacto-vegetarian diets prevalent among various castes, including Brahmins and other Hindu communities, dahi provides essential probiotics and protein, bridging nutritional needs across diverse social strata without meat.[27][28] Dahi's cultural footprint extends to neighboring countries, underscoring shared Indian subcontinental heritage. In Nepal, known locally as dahi, it is integral to Hindu worship and festivals like Asar 15, where it is offered to deities for blessings and consumed in rituals symbolizing fertility and abundance.[29] Varieties like juju dhau, a creamy curd from the Newar community, highlight regional pride and are staples in celebrations. In Pakistan, dahi features prominently in cuisines tied to Indo-Islamic traditions, such as dahi bhalla during festivities, evoking the subcontinent's unified culinary legacy before partition.[30][31]Production
Ingredients and Fermentation Process
Dahi is primarily produced from fresh milk sourced from cows, buffaloes, or a mixture of both, which serves as the base material containing lactose, proteins, and fats essential for fermentation. The key additive is a starter culture, typically a small portion (1-2% by volume) of a previous batch of dahi or commercially available yogurt containing live lactic acid bacteria, which initiates the microbial activity.[1][32] The fermentation process begins with boiling the milk for 5-10 minutes to eliminate unwanted microbes, denature proteins, and concentrate solids by evaporating some water, increasing the total solids content by 10-15%. The milk is then cooled to 40-45°C, the optimal temperature for mesophilic bacteria activity, after which the starter culture is thoroughly mixed in. This inoculum introduces lactic acid bacteria such as Lactococcus lactis, Lactobacillus species, and sometimes Streptococcus thermophilus, which metabolize lactose into lactic acid through glycolysis, progressively lowering the pH from around 6.5 to 4.0-4.6 over 6-8 hours of incubation at 30-40°C. This acidification causes the milk proteins, particularly casein, to coagulate and form a gel-like structure, resulting in the semi-solid texture of dahi.[1][32][2][33] Several factors influence the quality and consistency of the final product. Precise temperature control during incubation is crucial, as deviations can slow fermentation or lead to over-acidification; for instance, lower temperatures around 22°C may extend the process to 12-14 hours. The quality and viability of the inoculum determine the bacterial load and fermentation efficiency, while higher milk fat content (typically 3-6%) promotes a thicker, creamier curd by enhancing protein coagulation. Variations in milk type, such as buffalo milk with its higher fat, can yield denser results compared to cow milk.[1][32][2]Traditional vs. Modern Methods
Traditional methods of producing dahi, prevalent in rural Indian households, involve boiling fresh milk and allowing it to cool to ambient temperature before inoculating it with a small portion of previous day's curd as a natural starter culture.[34] The mixture is then hand-stirred and left to ferment overnight in earthen pots, which provide natural cooling and impart a subtle earthy flavor through their porous structure.[35] This ambient fermentation, typically lasting 10-16 hours at room temperature, relies on naturally occurring mesophilic lactic acid bacteria from the environment or utensils, resulting in a tangy, artisanal product with variable texture.[1] In contrast, modern industrial production begins with pasteurization of standardized milk—adjusted to specific fat (3-6%) and solids-not-fat (minimum 8.5% per FSSAI standards, often 11-13% for improved texture) levels—to eliminate pathogens, followed by homogenization at high pressure (e.g., 150/50 bar) to prevent cream separation and ensure uniform consistency.[36][1] The milk is then inoculated with freeze-dried thermophilic starter cultures, such as Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, and incubated in automated temperature-controlled chambers at 42-45°C for 4-6 hours until the pH reaches 4.2-4.6.[37][38] To enhance texture and shelf life, stabilizers like gelatin may be added, and the product is rapidly cooled to 4-10°C before packaging in polythene pouches or cups using form-fill-seal machines, enabling large-scale output for brands like Amul.[39] Key differences between these approaches lie in hygiene standards, yield efficiency, and flavor profiles. Traditional methods carry a higher risk of microbial contamination due to unsterilized equipment and environmental exposure, whereas modern processes incorporate strict sanitation, filtered air, and laboratory testing to achieve low coliform counts (<10/g).[1] Yield is lower and inconsistent in traditional settings, limited by manual handling and natural variations, while industrial methods boost efficiency through standardization and automation, supporting high-volume production (e.g., up to 10 lakh kg/day in planned facilities).[35] Flavor in traditional dahi tends to be more tangy and regionally variable, influenced by local bacteria, compared to the milder, buttery consistency of modern versions achieved via controlled cultures.[1] Environmentally, traditional production is low-energy, relying on ambient conditions without mechanical heating or cooling, though it generates minimal waste on a small scale.[35] Modern methods, however, demand significant energy for pasteurization, incubation, and refrigeration, increasing carbon footprints but enabling reduced food waste through extended shelf life (7-15 days at ≤8°C).[37]Varieties
Cow Milk Dahi
Cow milk dahi, produced from the milk of Bos indicus or Bos taurus cows, typically exhibits a fat content of 3-4%, contributing to its relatively lower caloric density compared to varieties made from higher-fat milks.[40] This composition results in a lighter texture and thinner consistency, characterized by a smooth, semi-solid gel that is less viscous than thicker counterparts.[41] The smaller size of fat globules in cow milk—averaging 3-5 micrometers—enhances digestibility by facilitating easier breakdown during gastric processing, as the resulting curd structure allows for more efficient protein and fat release in the digestive tract.[42] In production, cow milk ferments more rapidly due to its balanced protein-to-fat ratio, often setting in 4-6 hours using a starter culture derived from previous batches containing mesophilic lactic acid bacteria such as Lactococcus lactis.[2] This quicker coagulation makes it suitable for home and small-scale preparation. In Ayurvedic traditions, cow milk dahi is valued for its cooling and sattvic qualities, believed to promote balance and digestibility without aggravating heat-related imbalances in the body.[43] Cow milk dahi is particularly prevalent in North India, including regions like Punjab, where it forms a staple for daily consumption in both rural and urban households, often preferred for its mild, subtle flavor profile.[44] Urban markets favor it for everyday use due to its accessibility and lighter mouthfeel, with sensory evaluations noting a milder tang and occasional subtle sweetness in batches from grass-fed cows, attributed to higher levels of natural sugars and beneficial fatty acids like conjugated linoleic acid.[45][46]Buffalo Milk Dahi
Buffalo milk dahi is distinguished by its creamier texture, resulting from the milk's higher fat content, which contributes to a denser and more viscous consistency compared to other variants.[47] The fat content typically ranges from 6% to 8%, enhancing the product's richness and mouthfeel during fermentation.[48] This creaminess arises partly from the larger size of fat globules in buffalo milk, averaging 5–8.7 μm in diameter, which influences the gel structure and overall sensory attributes.[49] The fermentation process for buffalo milk dahi typically requires 6–10 hours at ambient temperatures around 30–35°C, attributed to the interplay of larger fat globules and higher viscosity that slow bacterial activity and acid development.[2] This extended period leads to a stronger tangy taste, driven by increased lactic acid production, giving the dahi a more pronounced acidic profile.[50] In cultural contexts, buffalo milk dahi holds a staple role in West Bengal, particularly for preparing mishti doi, a thickened sweet yogurt where its inherent thickness and richness provide an ideal base for jaggery infusion and fermentation.[51] It is also preferred in South India for similar traditional sweets and everyday consumption due to the milk's availability and desirable density.[1] Nutritionally, buffalo milk dahi offers higher calorie density, approximately 97 kcal per 100 g, stemming from its elevated fat and protein levels, which support greater energy provision than cow milk counterparts.[48] It also contains more calcium, around 134 mg per 100 g, aiding bone health and providing an edge in mineral fortification for dietary applications.[48] However, this composition can lead to challenges such as increased whey separation, or syneresis, during storage, necessitating stabilizers like pectin or gelatin to maintain structural integrity and prevent liquid expulsion.[52]Regional and Specialized Types
In Bengal, Mishti Doi represents a distinctive regional adaptation of dahi, prepared by fermenting thickened milk sweetened with jaggery or sugar, resulting in a caramelized, dessert-like curd with a unique tangy-sweet profile.[53] This variant, deeply embedded in Bengali culinary traditions, ferments in earthen pots to enhance its earthy flavor and texture. In Gujarat, Shrikhand emerges as a specialized strained form of dahi, where yogurt is hung to remove whey, then blended with sugar, cardamom, saffron, and sometimes nuts for a thick, spiced dessert consistency. This process yields a creamy product akin to labneh, emphasizing regional preferences for concentrated, flavored dairy.[54] Punjab's lassi utilizes dahi as a base for a diluted, blended drink, often sweetened with sugar or salted with cumin and spices, serving as a refreshing beverage in the region's hot climate.[55] Variations incorporate rose water or fruits, highlighting dahi's versatility in liquid forms.[56] In Kashmir and northern regions, diluted and salted variants like Tak transform dahi into a probiotic drink by mixing it with water and tempering with cumin, offering a savory alternative to plain curd.[57] Other varieties include goat milk dahi, which has a tangy flavor and lower fat content (around 3-4%), popular in hilly regions like the Himalayas for its digestibility and use in local cuisines. Emerging in urban India during the 2020s, vegan dahi alternatives replicate traditional fermentation using plant-based milks such as coconut, almond, or soy, catering to dietary shifts and lactose intolerance. As of 2024, the market for plant-based yogurt alternatives in India was valued at USD 81.3 million, projected to reach USD 185.6 million by 2030.[58] Commercial flavored dahi, popular in modern Indian markets, incorporates additions like mango puree or cumin for enhanced taste, with brands offering varieties such as Amul Fruit Dahi in strawberry, mango, and plain options.[59] These innovations blend traditional fermentation with fruit infusions, appealing to younger demographics while maintaining probiotic benefits.[60]Culinary Uses
Common Dishes and Preparations
Dahi serves as a versatile base in numerous savory dishes across Indian cuisine, providing creaminess and a cooling contrast to spicy elements. Raita, a simple yet essential side dish, is prepared by whisking plain dahi with grated vegetables such as cucumber or carrots, fresh herbs like mint or cilantro, and a pinch of roasted cumin powder and salt to enhance flavor and aid digestion during meals.[61] Variations may include finely chopped onions, tomatoes, or boondi (crispy chickpea droplets) for added texture, with the mixture often tempered lightly with mustard seeds in hot oil for aroma.[62] Kadhi is a comforting curd-based curry where whisked dahi is blended with gram flour (besan) to create a smooth, tangy gravy, simmered with turmeric, ginger, and curry leaves until thickened, and frequently garnished with fried pakoras made from chickpea batter.[63] This dish is typically served hot over steamed rice, offering a balance of sourness from the curd and earthiness from the flour.[64] In South Indian cooking, pachadi functions as a refreshing relish, combining tempered dahi with finely chopped vegetables or fruits like pineapple, beetroot, or raw mango, along with green chilies, mustard seeds, and coconut for a tangy, mildly spiced profile that accompanies rice-based meals.[65] The tempering process involves sizzling spices in oil before folding them into the whisked curd to preserve freshness and infuse subtle heat.[66] Among sweet preparations, shrikhand transforms dahi into a luxurious dessert by straining it to remove whey, resulting in a thick, creamy texture, then sweetening with powdered sugar and infusing with cardamom and saffron for aromatic depth, often garnished with chopped pistachios or almonds.[67] This no-cook treat is chilled before serving, sometimes layered with puris (fried bread) in a dish called shrikhand puri. Dahi vada features soft, spongy vadas—deep-fried lentil dumplings made from urad dal batter—that are soaked in sweetened, spiced dahi and topped with tamarind chutney, green chutney, and chaat masala for a tangy, street-food style snack.[68] Beverages incorporating dahi include lassi, a frothy drink blended with water, milk, sugar, and fruits like mango for sweetness, or served plain with a touch of rose water, providing a refreshing option in hot weather.[69] Chaas, a spiced dilution similar to salted lassi or thinned buttermilk, is made by whisking dahi with water, cumin, mint, and black salt, then tempered with curry leaves and asafoetida for a digestive, savory profile.[70] For optimal results in these preparations, dahi should be whisked vigorously at room temperature to achieve a smooth, lump-free consistency before incorporating other ingredients, preventing curdling during cooking. Tempering spices in ghee or oil—such as mustard seeds, cumin, or dried red chilies—adds essential flavor layers when drizzled over the final dish. Regional adaptations may vary slightly in spicing or vegetable choices, but these core methods remain consistent.Regional Variations in Cuisine
In North India, dahi plays a versatile role in regional preparations, particularly in Punjab where lassi emerges as a staple beverage. This chilled drink is blended from dahi with water or milk, and it comes in sweet versions sweetened with sugar or fruit like mango, as well as salted variants seasoned with roasted cumin powder, black salt, and sometimes mint for a cooling effect during hot summers. The salted lassi, in particular, balances the heat of Punjabi curries and tandoori dishes, making it a common accompaniment to meals.[71] In Rajasthan, gheeyar represents a festive deep-fried delicacy, where a fermented batter incorporating chilled curd and flour is intricately poured into hot oil to form honeycomb-like discs, later soaked in sugar syrup infused with cardamom and saffron; this preparation, influenced by arid climate needs for preserved dairy, adds a tangy undertone to the crisp texture.[72] South Indian cuisine adapts dahi into lighter, tangy curries and rice dishes that emphasize tempering for aroma. In Tamil Nadu, mor kuzhambu is a quintessential buttermilk or curd-based stew, where vegetables such as white pumpkin, okra, or colocasia are cooked in a spiced paste of coconut, cumin, coriander, and fenugreek, then simmered with sour curd to create a frothy, mildly sour gravy served with steamed rice. This dish reflects the region's tropical flavors and use of fermented dairy for digestion.[73] Kerala's version of curd rice, known as thayir sadam, involves mixing cooked rice with fresh curd and tempering it with mustard seeds, urad dal, curry leaves, ginger, and green chilies fried in coconut oil, often garnished with pomegranate seeds or grapes for subtle sweetness; it serves as a soothing finale to spicy seafood meals.[74] East Indian recipes highlight dahi's integration with local produce and proteins, creating creamy gravies that enhance everyday staples. Bengali doi maach features freshwater fish like rohu or hilsa marinated and shallow-fried before being simmered in a velvety yogurt gravy thickened with a paste of cashews, poppy seeds, and mild spices such as cardamom and cloves, resulting in a delicate, non-spicy curry ideal for festive occasions.[75] In Odisha, dahi baigana combines deep-fried eggplant slices with beaten curd seasoned with mustard paste, roasted cumin, and green chilies, allowing the eggplant's smokiness to meld with the curd's tang without overpowering heat, typically paired with rice or paratha.[76] Extending to neighboring countries, dahi influences cross-border cuisines with fresh herb-infused sides and desserts. In Pakistan, mint raita is a traditional cooling condiment, blending whisked dahi with chopped mint leaves, cumin, garlic, and green chilies, often thinned with water and garnished with coriander to complement rich biryanis or kebabs.[77] Sri Lankan culinary traditions pair creamy buffalo milk curd—set in earthen pots for a thick consistency—with kitul treacle, a caramel-like syrup extracted from the inflorescence of the kitul palm, drizzled over the curd to create a simple dessert that balances tartness with natural sweetness, commonly enjoyed as a breakfast or snack.[78]Nutritional and Health Aspects
Composition and Nutritional Value
Dahi, a fermented dairy product, consists predominantly of water, accounting for 85–90% of its composition by weight, which contributes to its semi-liquid texture. The primary macronutrients include proteins, primarily in the form of casein micelles that coagulate during fermentation, providing 3–5 g per 100 g serving; fats, which range from 3–4 g in cow milk-based dahi to 5–8 g in buffalo milk-based varieties; and carbohydrates, mainly residual lactose at 4–5 g per 100 g. These values can vary slightly based on the milk source and fermentation conditions, but they establish dahi as a nutrient-dense food with a caloric content of 60–100 kcal per 100 g, influenced primarily by fat levels.[79][7] Among micronutrients, dahi is notable for its calcium content, typically 120–200 mg per 100 g, alongside phosphorus at around 119 mg per 100 g and vitamin B12 at 0.3–0.4 µg per 100 g, which support bone health and metabolic functions. The acidic environment of dahi, with a pH of 4.0–4.6, results from lactic acid production during fermentation and aids in nutrient bioavailability. Additionally, as a probiotic-rich food, standard dahi contains 10^8–10^9 colony-forming units (CFU) per gram of beneficial bacteria, such as Lactococcus lactis and Leuconostoc species, with Lactobacillus often added in probiotic-enriched varieties.[79][80][81] The following table summarizes approximate nutritional values for plain dahi per 100 g, based on whole milk varieties:| Nutrient | Amount (per 100 g) | Notes/Source |
|---|---|---|
| Energy | 60–100 kcal | Varies by fat content; e.g., 61 kcal for cow milk-based[79] |
| Water | 85–90 g | Contributes to texture[79] |
| Protein | 3–5 g | Primarily casein[7] |
| Total Fat | 3–8 g | Higher in buffalo milk varieties[82] |
| Carbohydrates | 4–5 g | Mostly lactose[79] |
| Calcium | 120–200 mg | Essential for skeletal health[79] |
| Phosphorus | 119 mg | Supports bone mineralization[79] |
| Vitamin B12 | 0.3–0.4 µg | Aids in red blood cell formation[79] |
| Probiotic Bacteria | 10^8–10^9 CFU/g | Viable lactic acid bacteria[80] |
| pH | 4.0–4.6 | Indicates acidity from fermentation[81] |
Health Benefits and Potential Risks
Dahi, a fermented dairy product rich in probiotics such as mesophilic lactic acid bacteria including Lactococcus and Leuconostoc species (with Lactobacillus and Bifidobacterium in probiotic-enriched varieties), supports gut health by enhancing microbial diversity and balance in the intestinal microbiota.[8] Studies on homemade curd from southern India demonstrate that its lactic acid bacteria strains survive acidic conditions and bile salts, inhibit pathogens like Salmonella Typhimurium and Vibrio cholerae, and modulate immune responses by reducing pro-inflammatory cytokines such as IL-8.[8] These probiotics aid digestion and alleviate symptoms of irritable bowel syndrome (IBS), with research showing that daily consumption of probiotic-enriched curd reduces bloating, abdominal pain, and irregular bowel movements in affected individuals.[83] Additionally, the bacterial enzymes in dahi, including β-galactosidase, partially hydrolyze lactose, improving tolerance and reducing discomfort in lactose-intolerant people compared to unfermented milk.[84] The calcium in dahi, enhanced by improved bioavailability from fermentation, contributes to bone health by supporting density and mineralization, particularly in women and the elderly.[85] Probiotic strains in curd produce bacteriocins—antimicrobial peptides that inhibit harmful bacteria—further boosting immune function by enhancing cellular responses and reducing infection risks.[8] Clinical evidence indicates that regular intake of fermented dairy like dahi increases markers of immune activation, such as T-cell expression, and lowers allergy-related IgE levels.[85] In Ayurveda, dahi is valued for balancing pitta dosha, promoting digestion and cooling effects, though it may aggravate kapha dosha if consumed excessively, leading to mucus accumulation.[86] Potential risks include elevated calorie and saturated fat content in full-fat varieties, which may contribute to weight gain and metabolic issues when overconsumed. Homemade or unpasteurized dahi carries contamination risks from pathogens like Escherichia coli, potentially causing foodborne illness if hygiene is poor during preparation.[87] Individuals with severe lactose intolerance or dairy allergies may still experience bloating, gas, or allergic reactions despite partial lactose breakdown.[88]Storage and Preservation
Handling and Shelf Life
Proper handling of dahi after production is essential to preserve its texture, flavor, and microbial safety. Immediately after setting, dahi should be refrigerated at 4–5°C to slow bacterial activity and maintain quality. Homemade dahi, typically prepared without pasteurization or additives, has a shelf life of 7–10 days under these conditions, while commercial varieties can last 10–12 days or up to 2–3 weeks when stored at 1–7°C. Freezing is generally avoided, as it can cause the formation of ice crystals that disrupt the gel structure, leading to a grainier or separated texture upon thawing.[2][1][89] For optimal storage, use airtight containers made of ceramic, glass, or food-grade plastic to limit oxygen exposure and minimize whey separation, which occurs due to syneresis. Traditional earthenware pots are common for homemade dahi but may allow more air permeation compared to sealed modern options; portioning into smaller airtight vessels helps maintain freshness by reducing repeated openings. Commercial dahi is often packaged in polystyrene or polypropylene cups with aluminum foil lids or low-density polyethylene (LDPE) pouches, which provide tamper-evident seals and extend usability.[2][90] Several factors influence the shelf life of dahi, including the initial bacterial load from the milk and starter culture, which determines post-fermentation microbial stability. Higher fat content, typically 3–6% in full-fat varieties, enhances water-holding capacity and reduces syneresis, thereby extending perceived freshness compared to low-fat versions. Exposure to air, heat, or fluctuating temperatures accelerates quality degradation by promoting unwanted microbial growth or oxidation.[2][91][92] In commercial production, stabilizers such as pectin or modified starches are sometimes incorporated to improve viscosity and prevent phase separation, allowing refrigerated shelf life to reach up to 30 days in sealed packaging. These additives work by binding water and stabilizing the protein network, particularly in low-fat formulations. However, traditional dahi without stabilizers relies on rapid cooling and hygienic packaging to achieve its standard 10–21 day usability.[92][93]Signs of Spoilage and Safety
Dahi, like other fermented dairy products, can spoil due to microbial activity or improper handling, leading to changes in appearance, texture, odor, and taste. Visual indicators of spoilage include excessive separation of whey, resulting in a watery layer on top, which occurs as bacteria break down proteins and fats beyond the desired fermentation level. Mold growth, appearing as fuzzy spots in colors such as green, black, or white, signals contamination by fungi, often due to exposure to air or unclean utensils. Color changes to pink, yellow, or other unnatural hues may indicate bacterial overgrowth, such as from Pseudomonas species, which produce pigments during decomposition.[94][95][96] Sensory cues provide further confirmation of spoilage. An off odor, described as rancid, yeasty, or excessively sour beyond the mild tang of fresh dahi, arises from volatile compounds produced by spoilage organisms like yeasts or coliform bacteria. A bitter or unpleasant taste, rather than the creamy acidity of properly fermented dahi, results from proteolysis by unwanted microbes. Sliminess or excessive stickiness in texture, while sometimes occurring in fresh homemade dahi due to over-fermentation, becomes a spoilage sign if accompanied by other indicators, as it reflects polysaccharide production by contaminating bacteria.[97][98][99] Consuming spoiled dahi poses safety risks primarily from bacterial overgrowth. Pathogens such as Salmonella, if present in contaminated raw milk, can survive fermentation if the milk is not adequately heated beforehand, leading to foodborne illness with symptoms including nausea, vomiting, diarrhea, and abdominal pain. Improperly stored dahi may also develop histamine through decarboxylation of amino acids by certain lactic acid bacteria or non-starter microbes, potentially causing allergic-like reactions such as headaches, hives, or digestive distress in sensitive individuals. Market-sold loose dahi has been found to harbor harmful bacteria like Escherichia coli in some cases, underscoring the need for vigilance.[100][101][102] To prevent spoilage and ensure safety, boil or pasteurize milk before inoculation with starter cultures, as mandated by FSSAI standards, to eliminate initial pathogens like Salmonella. Store dahi in clean, airtight containers at refrigeration temperatures below 7°C to inhibit further microbial growth, and check expiration dates on packaged products. If any doubt exists regarding freshness—such as unusual appearance or odor—discard the dahi immediately to avoid health risks, aligning with general food safety guidelines from authorities like FSSAI.[103][104][105]References
- https://en.wiktionary.org/wiki/%E0%A8%A6%E0%A8%B9%E0%A9%80