Is dahi yogurt like Greek yogurt? Understanding the key differences

December 19, 2025 •

4 min read

Although both are fermented dairy products, the primary difference between dahi and Greek yogurt lies in their production method. While dahi is traditionally set by simply fermenting milk with a starter culture, Greek yogurt undergoes a straining process to remove excess whey, resulting in a significantly thicker and higher-protein product. This distinction fundamentally alters their texture, nutritional profile, and culinary applications.

Quick Summary

Dahi and Greek yogurt are both cultured dairy, but vary greatly due to processing differences. Greek yogurt is strained for high protein and thicker texture, while dahi is a traditional, unstrained curd with a lighter consistency, distinct flavor, and different nutritional makeup.

Key Points

Production Method: Greek yogurt is strained to remove whey, making it much thicker and higher in protein than unstrained dahi.
Texture and Taste: Greek yogurt is dense and tart, while dahi is lighter, softer, and has a milder, sometimes sweeter, tang.
Nutritional Content: Greek yogurt offers a higher protein concentration, whereas dahi retains more calcium and may contain a wider variety of probiotic strains.
Lactose Content: The straining process of Greek yogurt reduces its lactose content, potentially making it easier to digest for those with mild lactose intolerance.
Culinary Applications: Dahi is typically used in traditional Indian cooking for dishes like raita and lassi, while Greek yogurt is popular for smoothies, dips, and high-protein snacks.

The Fundamental Difference: Process and Straining

At the heart of the dahi vs. Greek yogurt debate is the method of preparation. This single factor sets them on different paths, resulting in their unique characteristics. The distinction in processing directly influences their texture, nutritional composition, and how they are best used in the kitchen.

How Dahi is Made

Dahi is a traditional Indian fermented milk product, often referred to as 'curd'. Its preparation is a straightforward process involving just milk and a starter culture, which is typically a spoonful of dahi from a previous batch. The starter, containing lactic acid bacteria, is added to warm milk. The mixture is then left to ferment at room temperature for several hours until it sets. This natural fermentation creates a product that is lighter, with a softer set and a pleasant tangy flavor that can range from mildly sweet to sour depending on the time and temperature. The watery liquid, or whey, remains intact in the final product, contributing to its smoother, less dense consistency compared to strained varieties.

How Greek Yogurt is Made

Greek yogurt, or strained yogurt, begins with a similar fermentation process, but includes an extra, crucial step: straining. After fermentation, the yogurt is placed into fine mesh strainers or cheesecloth-lined colanders to allow the liquid whey to drain. This process can take several hours, and the longer it strains, the thicker the resulting yogurt will be. The straining concentrates the milk solids, including fat and protein, while reducing the overall water, sugar (lactose), and carbohydrate content. This is why Greek yogurt is prized for its signature thick, creamy texture and higher protein density.

A Comparison of Texture, Taste, and Nutrition

The contrasting production methods of dahi and Greek yogurt lead to noticeable differences in their sensory and nutritional properties. Understanding these can help you choose the right one for your dietary needs and culinary applications.

Texture and Taste

Greek Yogurt: Possesses a remarkably thick, dense, and smooth texture, akin to a soft cheese or sour cream. The taste is distinctly tangy and tart, with a more pronounced acidity than dahi.
Dahi: Has a lighter, softer, and more delicate texture. Homemade versions may have a slightly grainy quality. The flavor profile is typically milder with a balanced tangy and sometimes subtly sweet taste, making it more versatile for a wider range of dishes.

Nutritional Profile

From a nutritional standpoint, the differences are significant, primarily due to the straining process.

Greek Yogurt: The straining process concentrates the protein, resulting in a product with a much higher protein content per serving compared to dahi. This makes it a popular choice for athletes and those seeking to increase satiety for weight management. It also has fewer carbohydrates and less lactose.
Dahi: Contains slightly more calcium than Greek yogurt because some of the calcium is lost with the strained whey. Homemade dahi is also often praised for its potentially more diverse range of beneficial bacterial strains.

Comparison Table: Dahi vs. Greek Yogurt


Feature	Dahi (Indian Curd)	Greek Yogurt (Strained Yogurt)
Production	Simple fermentation of milk with a starter culture.	Regular yogurt is fermented and then strained to remove whey.
Texture	Lighter, looser, and sometimes slightly grainy.	Very thick, creamy, and dense.
Taste	Mildly tangy, can be sweet or sour depending on culture and time.	Distinctly tart and tangy.
Protein Content	Lower per serving than Greek yogurt.	Significantly higher per serving.
Calcium Content	Often slightly higher due to retained whey.	Slightly lower due to the straining process.
Carbohydrates	Higher than Greek yogurt.	Lower than dahi.
Primary Use	Indian cuisine, traditional recipes like raita, lassi, marinades.	Dips (tzatziki), smoothies, desserts, high-protein snacks.

Culinary Applications and Health Benefits

Your choice between dahi and Greek yogurt often depends on what you're cooking or your specific health goals.

Dahi is ideal for:

Raita: A cooling yogurt-based side dish mixed with vegetables or herbs.
Lassi: A refreshing, traditional Indian drink blended with water, sugar, or spices.
Marinades: Its mild tanginess and lighter consistency help tenderize meat without overpowering the flavors.
Kadhi: A savory Indian curry made with a spiced dahi and besan (chickpea flour) base.

Greek yogurt is perfect for:

High-protein snacks: Topped with fruit, nuts, or granola for a filling breakfast or snack.
Smoothies: Its thickness adds a creamy, rich texture.
Creamy sauces and dips: A healthier substitute for sour cream or mayonnaise in recipes.
Baking: Adds moisture and a slight tanginess to baked goods.

Both offer significant health benefits, especially for gut health. They contain beneficial probiotics that aid digestion and support the immune system. The higher protein content in Greek yogurt promotes satiety, which can assist with weight management, while dahi provides a healthy, easily digestible source of probiotics for daily consumption. A balanced diet can certainly include both to gain a wide range of benefits. For more information on the benefits of probiotics, the National Institutes of Health is an excellent resource.

Making the Right Choice for You

Ultimately, the choice comes down to personal preference and your intended use. If you need a protein-packed ingredient for a filling snack or a thick base for a creamy sauce, Greek yogurt is the clear winner. However, if you're making a traditional Indian dish like raita or want a lighter, more refreshing dairy product with a milder flavor, dahi is the superior choice. Consider your dietary goals and taste preferences to decide which cultured delight is best for you.

Conclusion

While dahi and Greek yogurt are both fermented milk products that offer valuable probiotics, their differences are more significant than their similarities. The straining process used to create Greek yogurt results in a thicker, higher-protein, and tarter product. Dahi, unstrained and milder, is a staple of Indian cuisine. Neither is objectively 'better'; each offers a unique combination of texture, taste, and nutrition that makes it suitable for different uses and dietary needs. The key is understanding these distinctions to make the best choice for your personal health and culinary pursuits.

Frequently Asked Questions

Yes, you can substitute dahi for Greek yogurt in some recipes, but be aware that the texture and taste will be different. Dahi is much thinner and less tangy, so it works best in recipes where a dense consistency isn't critical, like marinades or smoothies, but may require straining for thicker results.

Greek yogurt has significantly more protein than dahi. The straining process concentrates the protein by removing excess whey, resulting in a higher protein content per serving.

Homemade dahi can be very healthy as it avoids additives and preservatives found in some commercial products. It may also contain a more diverse range of live cultures. However, the 'healthier' option depends on your dietary goals; for higher protein, Greek yogurt is superior.

Both dahi and Greek yogurt are beneficial for digestion due to their probiotic content. However, Greek yogurt has less lactose due to straining, which can make it easier for some people with lactose intolerance to digest.

To make dahi thicker, you can strain it. Simply line a colander or sieve with cheesecloth and pour the dahi in. Place it over a bowl to catch the whey and refrigerate for a few hours. This is how hung curd (a thicker Indian variant) is made.

Dahi often contains slightly more calcium per serving compared to Greek yogurt because some of the calcium is lost with the whey during the straining process.

No, Greek yogurt is not just a fancy name for curd. While both are fermented dairy, Greek yogurt is specifically strained to remove whey, a step not included in the traditional preparation of dahi, resulting in different properties and nutritional values.