For many immigrants, making yogurt offers an inimitable taste of home.
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| After moving from hot and humid Mumbai to cold and humid London, Mithila Phadke found herself glaring at a bowl of dahi that just wasn't right. It was her first attempt at making the Indian yogurt in her new home, and the result was offensively liquid. Generations of diaspora Indians will relate, writes Phadke. When made right, dahi is a work of art, with a texture that's softer than caramel custard. In various locales across the globe, the pursuit of the perfect dahi has fostered a sense of community and comfort—between shared starter cultures and ingenious tips on online forums. | | | |
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