Delicious and Healthy Probiotic Recipes | Zoh Probiotics

Start your first Zoh Bulgarian yogurt batch with 500 ml milk: quantities, temperature checks, refrigeration and help when it does not set.

Start your first Zoh Greek yogurt batch with 500 ml milk: quantities, temperature checks, refrigeration and help when it does not set.

A refrigerated method for thickening finished dahi, with texture checks, recipe ideas and substitutions for kitchens outside India.

A thick mint and coriander dahi dip for chilla, wraps and vegetable platters, with no blender required.

A shrikhand-inspired dessert using thick yogurt, kesar and elaichi, with measured sweetness and an optional nut topping.

A pink beetroot raita with dahi, roasted jeera and coriander, with practical swaps for Indian and overseas kitchens.

A smoky capsicum dip with thick yogurt, roasted jeera and lemon. Serve with chilla, vegetable sticks or warm roti wedges.

Crunchy cucumber, tomato and onion over thick yogurt, finished with roasted jeera and coriander. A simple side with Indian meals.

A savoury lassi with plain yogurt, pudina and roasted jeera. Includes a thicker yogurt option and easy ingredient swaps for overseas kitchens.