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I’m a huge dairy lover but I recently found out a couple years ago that I am lactose intolerant and had to make the switch over to non-dairy almost everything. If continuing to use butter isn’t a problem for you, keep that one. I bake a ton and butter is still the best option for popovers (my grandma was British, I make them every Christmas) and any sorts ...


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There is quite a big difference in the process of making dahi vs yoghurt (aside from pasteurisation), as yogurt is made with bacteria (called yogurt cultures) and curd is made by curdling milk with an acidic agent (like lemon juice). I would personally use full-fat greek yogurt and add a little fresh lemon juice to the yogurt for a quick-fix. You could, ...


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Although LB bacteria can survive on Glucose, they prefer milk because it's a complete package of Sugars, minerals, fats, and proteins. Also, just as plants and animals have an affinity for specific foods, the same goes for microorganisms.


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