Mishti Doi Recipe

step 1

• STEP 1.Strain ½ cup yogurt (dahi) in a muslin cloth or a fine strainer to remove any water.

step 2

• STEP 1.In a pan heat 4 tbsp sugar. Stir continuously to avoid the sugar getting burnt.

step 3

• STEP 1.Melt the sugar on medium heat till all the crystals melt and caramelise turn off the heat. Do not let it burn.

step 4

• STEP 1.The caramel will continue to turn dark even after the heat has been switched off.

step 5

• STEP 1.From the 1 litre milk first add ½ a cup to the caramel to avoid spluttering. Mix well.

step 6

• STEP 1.Then add the rest of the milk and turn on the heat. Stir continuously to mix the milk and the caramel.

step 7

• STEP 1.Bring the milk to a boil and then reduce the heat to simmer and cook for 10 to12 minutes.

step 9

• STEP 1.Do not over -reduce the milk. 1 liter milk can be reduced to 750 ml or 4 cups can be reduced to 3 cups.

step 10

• STEP 1.Turn off the heat and cool the milk to lukewarm. After straining the yogurt transfer it to a bowl.

step 12

• STEP 1.Whisk properly. Add the lukewarm milk, a little at a time, to the curd and whisk continuously. This will prevent the milk from curdling in the yogurt.

step 13

• STEP 1.Add the rest of the milk and whisk it vigorously to make it frothy.

step 14

• STEP 1.Pour the mishti doi mixture in stainless steel, ceramic or glass bowls to set if earthen pots are not available.

step 15

• STEP 1.Cover with lid or aluminium foil. Leave in a warm place for 8-12 hours. Refrigerate for 4-6 hours and the doi will be ready.