Description
Traditional yogurt homemade nationwide in Nepal. Unlike runny JP yogurt, buffalo milk (or rich cow milk) is fermented in unglazed clay pots (Matka), allowing moisture to escape nicely, characterizing it as 'firm enough to scoop with a spoon and rich' like tofu or rare cheesecake.
Restaurants serving Dahi (Nepali Yogurt)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Buffalo milk(or Whole cow milk)
- Yogurt culture(previous day's Dahi)
Instructions
- [Authentic Recipe]
- [Boil Down Milk]: Boil fresh buffalo (or cow) milk in a pot, reducing slightly to evaporate moisture.
- [Add Culture]: Cool to body temp, mix a little Dahi from the previous day (culture).
- [Ferment]: Pour into unglazed pots called 'Matka' (absorbs excess moisture), wrap in blankets to keep warm, and let set overnight (or hours in summer).
Learn more Spice, substitutes, tips
Key spices
None(Rich milk depth and tartness are the stars)
Substitutes at Japanese supermarkets
JP 'Greek Yogurt' (Strained yogurt) is very close in richness
Pairing
Juju Dhau (Bhaktapur specialty sweet Dahi) / Dal Bhat
Trivia
In Nepal, Dahi (yogurt) is a 'sacred and auspicious food'. On mornings of departure or festival days, there's a beautiful culture of applying red powder (Tika) to family members' foreheads and feeding them a bite of Dahi to pray for safety and success.
Eating tips & etiquette
Eaten mixed with rice to milden spicy Dal Bhat curries, or topped with sugar/fruits as a post-meal dessert.
Allergen
Dairy