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Natural yogurt is a perfect substitution for Indian style Dahi. That's what I use in all my recipes and I originate from the Indian subcontinent. Look out for low-fat or zero fat varieties. Lower the fat, more sour they are usually. At least this is what I have seen with natural yogurts in UK. You can mix in some lemon juice to add sourness since pasteurised ...


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I don't think you'll find a single substitute. A useful one that keeps indefinitely in a cupboard is coconut milk powder (or the solid blocks, but the powder is more convenient). It's also not too expensive in Indian or Far Eastern supermarkets in the UK. Hot chocolate/cocoa benefits from using coconut milk. I've been doing this for a while mainly ...


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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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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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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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According to the US Department of Agriculture's FoodData, there is 0.76 g of protein in 100 g of acid whey (whey from drained yoghurt; whey from cheese production is "sweet"). According to the same source, a quart of acid whey weighs 984 g, so 24 fl oz weighs 738 g, and therefore contains 5.6 g or 0.2 oz of protein total. Even if none of it passed through ...


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