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Is Dahi (Indian homemade yogurt) Thermophilic or Mesophilic?

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    Is your actual question what temperature to incubate yogurt at? Or do you really just want to know about these broad labels? – Cascabel Dec 1 '17 at 3:34
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    I guess, I "want to know about these broad labels", in the context of fermentation. – Neel Dec 1 '17 at 8:40
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Traditional Foods: General and Consumer Aspects page 103:

As specified under the Food Adulteration act of 1955 (India):

Mild dahi is made from mesophillic lacto cocci such as... ...Sour dahi contains additional cultures belonging to the thermophilic group.

Looks like there's a lot more info in the link, including typical prep methods.

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