Dahika

Dahika, a thick and tangy yogurt, is a staple in Indian cuisine. It's made by culturing milk with lemon juice or yogurt, and then straining off the whey. The result is a versatile dairy product that can be used in both sweet and savory dishes.

Dahika has a long and storied history in India. It is believed to have originated in the ancient Vedic period, and was mentioned in the sacred texts of Hinduism. Dahika was also used as a currency in ancient India, and was considered to be a valuable commodity. Over the centuries, dahika has spread to other parts of the world, and is now enjoyed by people of all cultures.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 2 cups whole milk
• 1 tablespoon lemon juice
• 1 tablespoon yogurt (optional)
• Salt to taste

Instructions

1. In a large bowl, whisk together the milk, lemon juice, and yogurt (if using).
2. Let the mixture sit at room temperature for 8-12 hours, or until it has thickened and separated into curds and whey.
3. Line a fine-mesh sieve with a cheesecloth and pour the mixture into the sieve.
4. Allow the whey to drain off for several hours, or overnight.
5. Once the dahika has thickened to your desired consistency, season with salt to taste.
6. Serve the dahika chilled, or use it in your favorite recipes.

Why It Works

• The lemon juice or yogurt used to culture the milk contains lactic acid bacteria, which convert the lactose in the milk into lactic acid. This acidification process thickens the milk and gives dahika its characteristic tangy flavor.
• Straining off the whey removes the liquid portion of the milk, leaving behind a thick and creamy yogurt.
• Dahika can be used in a variety of dishes, both sweet and savory. It can be eaten plain, used as a topping for fruits or granola, or used in smoothies, curries, and other dishes.