Dhai is a yoghurt made in the Himalayas from Yak or Chauri milk.
The milk is boiled, then cooled to about 99 F (37 C.) A small amount of Dhai from the previous batch is added to act as a starter. The mixture is then allowed to set and ferment overnight.
Dhai can be used for making cheeses such as Serkam from (see entry on Yak Cheese.)
Language Notes
Called “Dahi” in India.