Dhai
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ShoDhai 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.)
Called "Dahi" in India.
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Also called:
Dahi (Indian)
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
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