In India, Dahee is used as a side dish. It may be garnished with sugar or salt and pepper. Cold soups are made by adding cucumber called Raita. Desserts are made with Dahee like Shrikhand. Dahee is also used in cooking. The lactic acid in Dahee is used to tenderize chicken/lamb as a marinate to breakdown collagen, tenderize gluten in the wheat flour to make Roti, as well as sauces such as Makhni gravy sauce.
Technically, Dahee is a fermented milk where part of lactose has been converted into lactic acid by the lactic bacteria. Dahee has the same nutritional value as the milk from which it is made. However, 90% of the yogurt is digested within an hour, as opposed to 30% for milk. The live bacteria continues to work in the intestine. This allows people intolerant to milk lactose to avoid flatulence and diarrhea. It also helps you rebuild the intestinal flora.
Dahee's bacteria is sensitive to heat. If Dahee is pasteurized or processed at ultra-high temperatures, the bacteria becomes inactive and benefits associated with these 'pro-biotic' bacteria are lost. Dahee is also used in Traditional Hindu Prayers and once again, the highest quality Dahee can be purchased at Doc's Farms Ltd.