Discover The Secret Recipe For Authentic Bengali Mishti Doi

Authentic Bengali Mishti Doi is a traditional sweetened yogurt made by boiling and reducing milk, sweetening it with jaggery or sugar, and fermenting it with a yogurt starter. After the milk mixture cools and ferments for 8-12 hours, it is chilled and served cold, often garnished with nuts or honey for added flavor.

Authentic Bengali Mishti Doi is a delicious, traditional sweet yogurt made by boiling and reducing full cream milk, sweetening it with jaggery or sugar, and fermenting it with a yogurt starter. The process begins by simmering milk until it reduces by half, then adding the sweetener once the milk cools slightly. After the sweetened milk cools to a lukewarm temperature, yogurt is added to kickstart fermentation. The mixture is then poured into a container, covered, and left in a warm place for 8-12 hours to set. Once the yogurt is thickened, it is chilled in the refrigerator before serving. This dessert is often garnished with nuts or honey.

Ingredients:

• 1 liter full cream milk
• 200 grams jaggery or sugar
• 2 tablespoons yogurt (for starter)

Instructions:

1. Boiling the Milk:

• Pour 1 liter of full cream milk into a heavy-bottomed pan.
• Bring it to a boil over medium heat, stirring occasionally to prevent the milk from sticking to the bottom.

2. Reducing the Milk:

• Once the milk comes to a boil, reduce the heat to low and let it simmer.
• Continue to simmer the milk until it reduces to about half its original volume. This process takes around 30-45 minutes.
• Stir frequently to avoid burning and to ensure the milk reduces evenly.

3. Adding Jaggery or Sugar:

• Once the milk has reduced, remove the pan from the heat.
• Let the milk cool down slightly, then add 200 grams of grated jaggery or sugar.
• Stir well until the jaggery or sugar completely dissolves in the milk.
• Ensure the milk is not too hot when adding jaggery, as high temperatures may curdle the milk.

4. Cooling the Milk:

• Allow the sweetened milk to cool to a lukewarm temperature (around 40-45 C or 104-113 F).

5. Adding the Starter Yogurt:

• Add 2 tablespoons of yogurt to the lukewarm milk. This acts as a starter culture for fermentation.
• Mix the yogurt thoroughly into the milk.

6. Fermenting the Yogurt:

• Pour the milk mixture into a clay pot or any container of your choice.
• Cover the container with a lid or cloth.
• Place it in a warm, undisturbed spot to allow fermentation. This process typically takes 8-12 hours, depending on the room temperature.
• In colder climates, you can place the container in an oven with the light on or wrap it in a warm cloth to maintain the temperature.

7. Chilling and Serving:

• Once the yogurt has set and thickened, transfer the container to the refrigerator.
• Allow the Mishti Doi to chill for at least 2-3 hours before serving.
• Serve it cold, garnished with a sprinkle of crushed pistachios or a drizzle of honey if desired.