Dahi, also known as yogurt, is considered an acidic food. This is due to the presence of lactic acid, which is produced during the fermentation process of milk. Lactic acid gives dahi its characteristic sour taste. While dahi is acidic, it has been observed to have a beneficial effect on gastric acidity, potentially due to its ability to neutralize stomach acid.
However, the pH of dahi (a measure of its acidity) is typically between 4.3 and 4.4, which falls within the range considered acidic.
Note: While dahi itself is acidic, it is classified as an alkaline-forming food, meaning that it does not increase acidity in the body after digestion.
