Comments on: Homemade Yogurt (Dahi)

By: Directorymathsed

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By: Syed

Syed — Sun, 16 Oct 2022 05:25:15 +0000

I live in the United States (Nebraska) where you can’t get the fresh milk even I heard that its illegal for farmers to sell the fresh milk (directly from the farms) and it has to go to the companies where its pasteurized and homogenized so the only option I have is to buy the pasteurized and homogenized cow’s milk( unlike in our countries). And the yogurt to use as a starter is also the same pasteurized a homogenized yogurt and I am not sure the yogurt I buy from the Indian store is the same pasteurized & homogenized even its printed on the container(s) Indian Style or Home made dahi (but I can taste the difference between American companies made yogurt and that Indian style dahi. Please tell me/us that the pasteurized and homogenized milk contains healthy bacterias or not. On American companies made Dannon or other brands yogurt containers, its printed some bacterias L-somethings are added in that yogurt. I will really appreciate your answer which will benefit many of our sisters/brothers here in the US and may be some other countries where the situations are alike. Thanks

By: BIC Furniture

BIC Furniture — Fri, 16 Sep 2022 18:24:21 +0000

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By: Neha

Neha — Tue, 15 Apr 2014 03:01:44 +0000

In reply to leylo. The 'starter' for yogurt consists of a mixture of bacteria, the balance of which determines both the taste and texture of the final product. Everything you do to make yogurt is aimed at keeping the bacteria happy (temperature, fat content, etc.) An important bacterium in the culture for yogurt is a 'lactobacillus'. Lactose is its source of nutrition.

By: RM

RM — Tue, 04 Mar 2014 00:04:25 +0000

I have made this many times, and it normally comes out great. However, today my curd did not thicken, and is in between a watery texture and the regular texture it should have. Do you know if I can fix this, or do I have to start over?