There’s a particular kind of quiet disappointment that settles in when you open a tub of yogurt expecting that familiar tang of homemade dahi and get something that tastes like a dessert instead. For anyone who grew up with a katori of fresh curd at every meal, finding a reliable substitute in the US can feel surprisingly personal.
The good news is the options have genuinely improved. Whether you’re near an Indian grocery store or making do with a mainstream supermarket, here’s what’s worth buying — and what actually holds up in the kitchen.
If you’re near an Indian grocery store, Desi Natural Dahi and Gopi are the closest you’ll get to homemade curd in the US. No Indian store nearby? Fage Total 5% Greek Yogurt is the best mainstream swap. For raita and lassi, Nanak Dahi (2%) is reliably consistent, and if you’d rather just set your own at home, Stonyfield Whole Milk or Trader Joe’s European Style yogurt make dependable starters.
In this Article
Dedicated Indian Brands (Desi Dahi)
These are formulated specifically to replicate the taste and texture of Indian-style curd — thicker than most American yogurts, with that characteristic sour note that comes from live cultures, not flavourings.
Desi Natural Dahi is probably the most consistently praised option in Indian communities online. It comes in whole milk and lowfat varieties, typically in 2 lb and 4 lb tubs, and has a homestyle flavour that’s hard to argue with. If you can only buy one brand, start here.
Gopi Indian Style Yogurt is the go-to for malai texture — that rich, creamy surface you’d scrape off a fresh batch at home. There’s even a “cooking” variety meant specifically for curries, which is worth having separately so you’re not burning through your eating dahi in the kadhai.
Verka Original Yogurt has a loyal following, particularly among Punjabi households, and now comes in organic and nonfat versions alongside the classic. Nanak Dahi (2% milk fat) is reliably consistent and especially good for raita or churning into lassi. If you’re buying in bulk, Thirumala Dahi offers good value in 5 lb containers at specialty grocers.
All of these are widely available at Indian grocery chains like Patel Brothers.
If You Can’t Get to an Indian Grocery Store
Not every city has a Patel Brothers, and not every week allows time to make the trip. These mainstream options are the closest you’ll find to dahi in a regular supermarket:
Fage Total 5% is the one that comes up most often in Indian food communities for a reason — the full-fat version has the right thickness and doesn’t use cornstarch or gelatin as stabilisers, which matters when you’re cooking with it. Pavel’s Russian-Style Yogurt has a simpler live culture profile that mimics the tang of homemade dahi without added starch or thickeners. Cabot Full Fat Greek Yogurt works well but benefits from being thinned slightly with water to get the consistency right.
Siggi’s (technically Icelandic skyr) is worth mentioning for its clean ingredient list and thickness, though the flavour profile is a little different from dahi.
Best Starters for Setting Curd at Home
Many Indian-Americans don’t bother hunting for dahi at all — they just set their own at home using store-bought yogurt as a starter (the jamun). It takes 20 minutes of prep and a few hours of patience, and the result is better than anything in a tub.
Check Out: How to Make Indian Style Dahi at Home – Easy, Thick & Delicious Curd Recipe
Stonyfield Organic Whole Milk Yogurt is the starter that comes up most reliably in community discussions as one that “never fails.” Organic Valley is another consistent performer for culturing new batches. Trader Joe’s European Style Yogurt — not the Greek, the European style — is praised specifically for the excellent homemade yogurt it produces, likely due to its active culture diversity.
The method is simple: warm whole milk to about 43°C (not boiling), stir in a tablespoon of starter, keep it warm for 6–8 hours, and refrigerate. A steel dabba wrapped in a kitchen towel, or an Instant Pot on yogurt mode, both work well.
Your Dahi Cheat Sheet: Brand-by-Brand Breakdown
| Brand | Type | Best For | Fat Content | Where to Buy |
|---|---|---|---|---|
| Desi Natural Dahi | Indian desi dahi | Everyday eating, closest to homemade | Whole milk / Lowfat | Indian grocery (Patel Brothers) |
| Gopi Malai Yogurt | Indian desi dahi | Creamy texture, cooking curries | Whole milk / Lowfat / Cooking | Indian grocery |
| Verka Original | Indian desi dahi | Punjabi households, everyday use | Organic / Original / Nonfat | Indian grocery |
| Nanak Dahi | Indian desi dahi | Raita, lassi | 2% milk fat | Indian grocery |
| Thirumala Dahi | Indian desi dahi | Bulk buying, value | Full fat | Indian grocery (5 lb tubs) |
| Fage Total 5% | Greek yogurt | Best mainstream dahi substitute | 5% full fat | Any supermarket |
| Pavel’s Russian Style | Russian-style yogurt | Natural tang, no stabilisers | Full fat | Specialty stores |
| Cabot Full Fat Greek | Greek yogurt | Cooking, thinned with water | Full fat | Most supermarkets |
| Stonyfield Organic | Homemade curd starter | Setting curd at home | Whole milk | Most supermarkets |
| Trader Joe’s European Style | Homemade curd starter | Setting curd at home | Full fat | Trader Joe’s |
Is Greek yogurt a good substitute for dahi in Indian cooking?
Full-fat Greek yogurt — especially Fage Total 5% — works well in most Indian recipes. The texture and fat content are close enough for marinades, raita, and even kadhi. For eating plain with meals, it’s thicker than what most people are used to, but the flavour is comparable.
Where can I buy authentic Indian dahi brands in the USA?
Desi Natural, Gopi, Verka, and Nanak are available at most Indian grocery stores including Patel Brothers, and increasingly at Walmart and Costco locations in cities with large South Asian populations.
Can I use store-bought yogurt to make homemade dahi?
Yes — this is called using it as a “starter” or jamun. Stonyfield Organic Whole Milk and Trader Joe’s European Style Yogurt are both reliable options.
What’s the difference between dahi and Greek yogurt?
Dahi is set rather than strained, which gives it a softer, spoonable texture with a thinner whey content. Greek yogurt is strained to remove liquid, making it thicker and higher in protein.
At the end of the day, the best dahi is the one that connects you to what you grew up eating — and whether that comes from a tub at Patel Brothers or a batch you set overnight in your own kitchen, the ritual of it matters just as much as the flavour.
