Misti Doi, or Sweet Yogurt, is a quintessential Bengali dessert celebrated for its rich, creamy texture and distinct caramelized flavor. Traditionally prepared by fermenting full-cream milk, this delicacy is sweetened with either sugar or molasses (nolen gur). A small amount of existing yogurt is added as a starter to initiate the natural fermentation process, resulting in a thick, velvety treat that is a staple at every festive Bengali gathering.
Ingredients
- 01 L. Liquid Milk
- 50 g. Milk powder
- 120 g. Sugar / Molassese
- 50 g. Yogurt
Method
Reduce the Milk: In a deep pan, combine the liquid milk and milk powder. Bring to a boil over low-medium heat, stirring frequently to prevent sticking. Continue simmering until the milk has reduced by about 30% for a thicker, creamier consistency.
Prepare the Caramel: In a separate pan, combine the sugar with one tablespoon of water over medium heat. Heat until the sugar melts and turns into a light golden-brown caramel. Watch it closely; do not let it get too dark, or it will taste bitter.
Infuse the Caramel: Carefully pour the hot caramel into the reduced milk. Stir continuously for a few minutes until the caramel has completely dissolved and the milk is a uniform color.
Cool & Add Starter: Remove the pan from the heat and let it cool until it is just lukewarm (around 40°C-45°C). Add the yogurt (starter) and whisk thoroughly to ensure it is fully incorporated.
Fermentation: Pour the mixture into a clay pot (recommended for the best texture) and cover with a lid. For best results, wrap the pot in a thick cloth to maintain a steady temperature. Place it in a dark, warm spot and let it sit undisturbed for 8 hours to ferment.
Set & Serve: Once the Misti Doi has set perfectly, it is ready to enjoy. You can serve it immediately or chill it in the refrigerator for a refreshing dessert.
