    
Dhai
Dhai is a yoghurt made in the Himalayas from Yak or Chauri milk.
The milk is boiled, then cooled to about 99 F (37 C). A small amount of Dhai from the previous batch is added to act as a starter. The mixture is then allowed to set and ferment overnight.
Dhai can be used for making cheeses such as Serkam from (see entry on Yak Cheese).
Language Notes
Called "Dahi" in India.
Also called:  Sho
See Also
Chauri, Yak Cheese, Yak
Other entries for Yoghurt
Balkan Style Yoghurt, Dhai, Doi, Greek Yoghurt
Other entries for Milk
Buttermilk, Clabbered Milk, Cream, Crème de Brebis, Evaporated Milk, Goat's Milk, Gold Top Milk, Kefir, Koumiss, Powdered Milk, Raw Milk, Whey
Other entries for Dairy
Butterfat, Butter, Cheese, Nondairy Topping
Top...
| |
|