STARTER Culture for Dahi

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!


  1. 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??

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

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

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

  5. 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.

    • 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.