Well do you?
Dahi (the Hindi word for yogurt) is a thick, creamy, yogurt traditionally made in India. However, we also produce it here! Yogurt days are considered “fun days” back in the plant. It’s a process that takes up a couple tanks, so usually we only produce yogurt making it a relatively light day. For the most part we just fill containers and buckets with a thick milky substance, chat, and try to make sure the cup filling machine (that thing has a personality all its own!) behaves itself.
After the containers are filled they are then transferred to a warm room where the yogurt begins to set up. This is how we achieve that thick substance. There are no gelatins or preservatives in this type of yogurt, it’s just milk and a yogurt culture. They sit in the warm room for the afternoon, then are transferred to the cooler where they await to be packed up and shipped out.
When describing our yogurt to a customer, I typically compare it to a Greek yogurt. It’s got the thick, creamy goodness that could hold a spoon straight up! It’s also made with a milk powder, so there are more milk sugars, making it naturally sweeter than typical plain yogurt. However, if you are looking to use it in cooking it is very different. Greek style yogurts are made with additional additives (gelatin’s) to make it stiffer, and these break down when cooked causing problems with whatever you are making. Our Dahi style yogurt has nothing extra added to it, so it is wonderful to bake/cook with! Check back Thursday for a new yogurt recipe, but until then you can always try a dollop over some fresh fruit!