Mishti doi (caramelized Bengali sweet yogurt)

Mishti doi (sweet yoghurt) is the festive dessert of Bengali cooking: caramelised, reduced milk naturally fermented into a creamy, sweet yoghurt, traditionally made in earthenware pots (matka). Its brownish colour and deep caramel flavour are unmatched.

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Method

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1. Bring the milk to the boil in a heavy-based pan, then simmer over low heat, stirring often, for 20–25 minutes until reduced to about three quarters (750 ml). ⏱ Timer: 20 min
2. Add the 100 g sugar and stir until dissolved; take off the heat.
3. In a separate small pan melt the 4 tbsp sugar over medium heat, without stirring, into a golden-brown caramel, then carefully add 2 tbsp water (it splatters!) to dissolve.
4. Stir the caramel into the warm milk and let it cool to lukewarm (about 40 °C, comfortable to the finger).
5. Stir in the yoghurt and the cardamom, and divide the mixture among the pots.
6. Leave in a warm place (for example a switched-off oven with the light on) for 6–8 hours until set, then chill for 2–3 hours; serve with pistachios.

Source: Wikibooks Cookbook – Mishti Doi (Bengali Sweetened Yogurt) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Cool the milk to lukewarm (about 40 °C): hot milk kills the yoghurt culture, and cold milk doesn't ferment.
• Rest it in a warm, draught-free place so it sets.
• Use plain yoghurt with live cultures as the starter.
• Keeps in the fridge for 4 days.

Frequently asked questions

Why isn't it setting?

The milk was too hot or too cold, or the resting place wasn't warm enough.

Is it sugar-free?

No; the caramel and sugar define it, though it can be made with less sugar.

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