STARTER Culture for Dahi


June 12, 2014

The first step to making homemade dahi/curd is to have a good starter. But how do you get your hands on a good starter! I have the solution! Try using this wonderful technique to make starter, it’s tried & tested…believe me it works! 🙂 20140323-140623.jpg

Try using a green chilli for making dahi! I used fresh green chilli with stem in warm milk. It worked…but, be patient it does take almost 24 hours to deliver! However I think it’s a great choice for developing starter for first timers!
Boil milk. Cool to lukewarm. Add one whole green chilli. Cover & leave undisturbed in a warm corner of the house, till it sets into dahi.
Once you have your starter yoghurt culture, you can follow my tips to make thick creamy delicious homemade dahi! Do try making it, you will never go back to eating store bought!

13 comments on “STARTER Culture for Dahi

  1. March 24, 2014 deepta

    Ruchi, so this is how you make dahi to start with?? So, just plain green Chilli in lukewarm mil
    Can we also make it with Soy milk? Have you tried??

    • March 24, 2014 ruchiairen

      This is a way to make starter dahi….but I’ve never tried it with soy milk.

  2. June 12, 2014 natali

    So u meant to say u don’t add yogurt culture .u just put green chilli with stem in warm milk…

    • June 12, 2014 ruchiairen

      Yes you boil the milk, cool it to lukewarm. Add the chili, cover and leave it undisturbed till it sets!

      • August 7, 2014 Sejal Shah

        How many hours it should take as I tried today it’s been 5 hours still no turned into yogurt

        • August 8, 2014 ruchiairen

          Making starter yogurt with green chilli can take a long time. Give it 24 hours…

          • August 8, 2014 Sejal

            Thanks for the response. Can u tell me milk & green chilly proportions . And which type of chilly I means medium spicy or hot from indian grocery store?

          • August 13, 2014 ruchiairen

            For 1 liter milk add 1 green chilli

  3. September 1, 2015 Priya

    So that will make a litre of starter..can we eat it too ?

  4. October 19, 2015 Ankita

    Can i add ghost pepper or haberno pepper to starter yogurt??

    • October 20, 2015 ruchiairen

      I’ve never tried using it!

  5. May 24, 2016 AD

    I followed the steps suggested here to make starter dahi so that I don’t have to be dependent on anyone to get the starter. However, even after 36 hours it is not set – still runny milk. How do I know if the starter has formed or not? Is there a way to fix this or I need to throw everything and try again? I used full fat organic milk (straus). Please help.

    • May 24, 2016 ruchiairen

      That’s a long time…I guess you’ll have to discard and start again. The milk should become thick and smell like yoghurt when ready to use as starter.


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