Dahi is a term used to describe traditional yogurt made by fermenting the cow milk, in the Indian subcontinent. While most often cow milk is used, sometimes buffalo or goat milk can also be used for making the yogurt.
There are many differences between the most commonly known variant of Yogurt, the Greek yogurt. Greek yogurt tend to be thicker and creamier when compared to Dahi. Also Greek yogurt contains more saturated fat and protein while Dahi has more carbohydrates and sodium. They both are probiotic, meaning they contain live bacterial cultures.
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