DAHIE

Have you ever tasted Dahie?

 Dahie is a food produced by bacterial fermentation of milk

Fermentation of lactose by these bacteria produces lactic acid which acts on milk protein to give Dahie its  texture . In Trinidad the milk is boiled for a long period under slow, constant heat, The oils and fats are separated from the milk and forms a layer on the top of the milk surface. This layer of fats known as the SARI is removed and the milk which is now reddish in color is removed and placed in a container and allowed to cool to about 45 degrees centigrade. A bacterial culture is added, and the temperature of 45 °C is maintained for 4 to 7 hours to allow fermentation

 After fermentation the milk turns into dahie.  Dahie can then be mixed with sugar to taste and served. It taste is enhanced by chilling.

 Dahi is said to be good for digestion problems and burning stomach.

Dahie was common in the good old days of the farm.

It is still a prized product.

Get some Today.