Dahi, also known as yogurt, is a traditional dairy product that is widely consumed and enjoyed across various cultures. It is made by fermenting milk with beneficial bacteria, primarily Lactobacillus bulgaricus and Streptococcus thermophilus, which convert the lactose present in milk into lactic acid. This process gives dahi its distinct tangy taste and creamy texture.
In terms of appearance, dahi is usually white or slightly yellow in color, with a smooth and custard-like consistency. It is often consumed plain, but it can also be flavored with fruits, sweeteners, or spices according to personal preferences. Dahi is highly versatile and used as a base ingredient in numerous traditional dishes, including curries, beverages, marinades, and desserts.
Apart from being a delicious culinary item, dahi is also renowned for its numerous health benefits. It is a rich source of calcium, protein, vitamins, and minerals that are necessary for maintaining optimal health. The probiotics found in dahi aid in digestion, improve gut health, and boost the immune system. Furthermore, dahi is often easier to digest than milk itself, making it a suitable alternative for people with lactose intolerance.
Dahi has become increasingly popular worldwide due to its nutritional value and versatility in various cuisines. Its creamy texture, tangy flavor, and numerous health benefits contribute to its lasting appeal, making it a staple ingredient in many households and restaurants alike.
