Technology Details: Dahi accounts for 90% of the total cultured milk products produced in India. About 7% of the total milk produced is utilized for dahi making. Sour dahi is produced in many parts of the India especially for preparation of Kadhi, curd rice and other traditional foods. Numbers of dairy processors have evinced interest in availability of prolific acid producing dairy cultures for production of sour dahi on large scale. The invention is related to production of sour dahi/curd using high acidifying lactic cultures. Two defined high acidity and exopolysaccharides producing cultures are incorporated in such a way that the resultant dahi is firm and highly acidic. While the production of high acidity ensures production of sourness, the exopolysaccharides additionally improves sensory attributes of dahi.