Plan homemade dahi with simmered whole milk and an active previous-batch starter in a warm kitchen.
The simulator above opens with this recipe's milk, starter, heat step, temperature and taste targets pre-selected. Adjust them to match your ingredients and kitchen.
Starting ingredients and settings
Milk: Whole milk (3.25%)
Starter: Heirloom Dahi / curd (spoon of the previous batch)
Starter dose: 20 g/L starter
Heat step: Boil + simmer 10 min
Method: Countertop
Incubation: 32 °C; simulation window: 10 hours
Plan your batch
Prepare the whole milk (3.25%) with this heat step: Boil + simmer 10 min. Cool before adding the starter to 40 °C.
Add Heirloom Dahi / curd (spoon of the previous batch) using the starting dose of 20 g/L starter. Follow the culture supplier's instructions for activation and dosing.
Use Countertop at 32 °C. The simulator explores up to 10 hours; use the predicted ready window and the cook-along to plan your batch rather than treating the full window as a fixed fermentation time.
Refrigerate after fermentation to cool the batch and let its texture develop.
These are starting defaults, not a guaranteed outcome. Check the simulator’s warnings and science sources for your chosen milk and culture.