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Mishti doi
Sweet set yogurt
Bengal's sweet, caramel-coloured set yogurt made from reduced milk (sets 8–10 hours, then chills)
Mishti doi, 'sweet yogurt', is the classic end to a Bengali meal, sold in Kolkata sweet shops in unglazed clay pots. Milk is simmered until it thickens, sweetened with sugar cooked to a deep caramel, then set overnight with a little live yogurt. The result is thick, creamy and smooth, with a toffee-like sweetness and a gentle tang. Clay pots absorb excess whey, which makes it extra thick, but small glass or ceramic bowls work too. Chef's tip: cool the milk to just warm (about 40°C, comfortable on your little finger) before adding the starter; too hot kills the culture and too cool leaves it runny.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 4 ¼ cups full-fat milk
- 3 ½ oz sugar
- 2 tbsp water
- 3 tbsp plain live yogurtat room temperature, as the starter
- 1 pinch ground cardamom (optional)
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Method
0/6 doneStep 1: Bring 4 ¼ cups full-fat milk to a boil in a heavy, wide pan, then simmer over a medium-low heat for 20 minutes, stirring and scraping the bottom often, until reduced to about 650 ml and slightly thickened.
20 minStep 2: Meanwhile put 2 ⅛ oz sugar and 2 tbsp water in a small pan over a medium heat. Let it melt and bubble without stirring, swirling the pan, until it turns a deep amber caramel, about 4–5 minutes. Watch closely; it goes from golden to burnt in seconds.
5 minStep 3: Take the caramel off the heat and carefully pour in a ladle of the hot milk (it will hiss and seize), then stir over a low heat until the caramel dissolves. Pour it back into the milk with the rest of the 3 ½ oz sugar and 1 pinch ground cardamom if using, and stir until smooth and toffee-coloured.
2 minStep 4: Let the milk cool to about 104°F, warm but comfortable to touch. Whisk 3 tbsp plain live yogurt in a bowl with a ladle of the milk until smooth, then stir it back into the pan.
Step 5: Pour into 6 clay pots or small bowls, cover and leave undisturbed in a warm place (an oven with only the light on is ideal) for 8–10 hours, until set and a spoon leaves a clean cut. Don't move or stir it while it sets.
600 minStep 6: Refrigerate for at least 2 hours to firm up and develop its flavour. Serve chilled. It keeps for 3–4 days in the fridge.
120 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 7 g
- Carbs
- 30 g
- Fat
- 9 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mishti doi take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of full-fat milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of sugar?
- Caster sugar, same amount.
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