Yogurt vs. Dahi — What's the Difference?
By Tayyaba Rehman — Updated on October 28, 2023
Yogurt is a fermented dairy product, often containing added probiotics and flavors. Dahi is the Indian term for natural curd made by fermenting milk, typically without additives. Both are dairy-based but have cultural and processing differences.
Difference Between Yogurt and Dahi
Table of Contents
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Key Differences
Yogurt is a versatile dairy product consumed worldwide. Its production often involves adding specific bacteria strains to pasteurized milk. Once added, these bacteria ferment the lactose in the milk, producing lactic acid, which gives yogurt its unique taste and texture. Many commercial yogurts also contain added sugars, flavors, and probiotics.
Dahi, on the other hand, is an integral part of Indian cuisine. It is essentially the natural curd formed by fermenting boiled or pasteurized milk. This fermentation is usually achieved by adding a bit of previously prepared dahi, which contains the required bacteria, to warm milk. Dahi typically does not have any added flavors or sugars and retains a more natural taste.
When it comes to consistency and flavor, Yogurt can vary. It can be thick or runny, tangy or sweet, depending on the processing methods and ingredients used. There are also numerous flavored yogurts available in the market, ranging from vanilla to fruit-infused varieties.
In contrast, Dahi generally has a consistent texture, which is creamy and smooth. Its taste is mildly sour, depending on the fermentation duration. While dahi can be used to prepare flavored dishes, by itself, it's rarely flavored or sweetened.
From a nutritional standpoint, both Yogurt and Dahi offer similar benefits. They are rich in proteins, calcium, and beneficial bacteria. However, store-bought flavored yogurts might have added sugars and preservatives, while dahi is usually more natural and devoid of such additives.
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Comparison Chart
Origin
Global
Indian
Additives
Often contains added flavors and sugars
Typically natural without additives
Bacteria source
Specific bacteria strains
Previous batch of dahi
Consistency & Flavor
Can vary; from tangy to sweet
Consistently creamy and mildly sour
Use in cuisine
Versatile; used in many global dishes
Predominantly used in Indian cuisine
Compare with Definitions
Yogurt
A versatile base for various flavors and additives.
I love strawberry-flavored yogurt for breakfast.
Dahi
Indian term for natural curd made from fermented milk.
Dahi is often eaten with parathas in North India.
Yogurt
Can vary in texture based on production methods.
This brand of yogurt is exceptionally smooth and rich.
Dahi
Integral to many Indian dishes and preparations.
Dahi vada is a popular snack made using dahi.
Yogurt
Often used in both sweet and savory dishes.
I used yogurt to marinate the chicken overnight.
Dahi
Lacks additives and retains a natural taste.
The dahi today tasted fresh and slightly tangy.
Yogurt
A source of probiotics beneficial for digestion.
Consuming yogurt regularly can aid in gut health.
Dahi
Prepared by adding a spoonful of old dahi to warm milk.
To make dahi at home, she always uses yesterday's batch as a starter.
Yogurt
A creamy dairy product produced by fermenting milk with bacteria.
Greek yogurt is thicker and creamier than regular yogurt.
Dahi
Creamy texture with a mildly sour flavor.
This dahi is perfect for making a cooling raita.
Yogurt
Yogurt (UK: ; US: , from Turkish: yoğurt) also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures.
Dahi
(South Asia) A yogurt or fermented milk product.
Yogurt
A semi-solid sourish food prepared from milk fermented by added bacteria, often sweetened and flavoured
Low-fat yogurt
Frozen yogurts
Yogurt
A custardlike food with a tart flavor, prepared from milk curdled by bacteria, especially Lactobacillus bulgaricus and Streptococcus thermophilus, and often sweetened or flavored.
Yogurt
A milk-based product stiffened by a bacterium-aided curdling process, and sometimes mixed with fruit or other flavoring.
Yogurt
Any similar product based on other substances (e.g. soy yogurt).
Yogurt
A custard-like food made from curdled milk
Common Curiosities
Are Yogurt and Dahi the same?
No, yogurt is a global dairy product, while dahi is Indian natural curd.
Is Dahi flavored?
Typically, dahi is natural and not flavored.
Is Yogurt beneficial for digestion?
Yes, as it often contains probiotics.
Is Dahi used in Indian desserts?
Yes, like in "dahi vada" or "shrikhand."
Can Yogurt contain added flavors?
Yes, many commercial yogurts have added flavors and sugars.
What is the texture of Dahi?
Dahi is usually creamy and smooth.
How is Yogurt's consistency?
It varies, from thick to runny, based on production.
Does Yogurt always contain probiotics?
Not always; it depends on the brand and processing.
How is Dahi prepared at home?
By adding a bit of old dahi to warm milk.
Can Yogurt be used in cooking?
Yes, in both sweet and savory dishes.
Do both Yogurt and Dahi aid in digestion?
Yes, due to their beneficial bacteria content.
Which is more tangy, Yogurt or Dahi?
It varies, but traditionally made dahi is often milder.
Is Dahi always made from cow's milk?
No, it can also be made from buffalo or goat milk.
Which one is more natural, Yogurt or Dahi?
Dahi is usually more natural without additives.
Can I use Yogurt as a substitute for Dahi in recipes?
Often, but there might be slight taste and texture differences.
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Written by
Tayyaba RehmanTayyaba Rehman is a distinguished writer, currently serving as a primary contributor to askdifference.com. As a researcher in semantics and etymology, Tayyaba's passion for the complexity of languages and their distinctions has found a perfect home on the platform. Tayyaba delves into the intricacies of language, distinguishing between commonly confused words and phrases, thereby providing clarity for readers worldwide.
