The Daring Cooks July Challenge: Misti Doi ( Bengali Style Sweet Yogurt)

Misti Doi

I am hopelessly late for this months Daring Cook’s challenge. But I have very good reason(s). Work was in the way. I didn’t have starter yogurt to make a fresh batch. And I wanted to make Bengali style sweet yogurt which we had for almost every meal in Calcutta. It starts with thickened milk made by stirring milk over low flame till it is halved in volume. And since I have never seen misti doi in anything but earthen pots (matkas), I also wanted to make it only when I bought the little pots and set the yogurt in that.

I tried it once and failed. So tried it again. It was better, similar in taste but in quiet in color.

See, I told you I had perfectly valid reasons why I am late.

Nevertheless, this is a recipe for a caramelized smoky sweetened yogurt. I am sure it is never made at home, almost always store bought. Just like the French buy their baugettes rather than make them from scratch, Bengalis eat misti-doi on their post-dinner stroll rather than making from scratch.

Either ways, give this light dessert a try. Am sure once you succeed at making this you will make this a regular. It can be eaten as is, stuffed in canoli for a unique filling or served in phyllo cups for an indo-western fusion dessert.

Note: For yogurt making tips, read this article. It has tips from using yogurt maker, to slow cooker to heating pad to have an optimum temperature to make yogurt at home.

Misti doi Recipe

Makes 2 servings

  • 3 cups milk
  • 3 tablespoons sugar
  • 2 tablespoon sugar + 1/2 tablespoon water to caramelize
  • 1/4 cup starter yogurt

1. Boil milk with sugar on low flame, stirring continuously till reduced in half. Make sure you scrape the fat that gets lined on the edges of saucepan and incorporate that back in the milk.

Keep an eye on this to prevent the milk from burning.

2. Once the milk is halved in volume, take it off the heat and set aside to cool.

3. In a smaller saucepan, caramelize the sugar. Once it is browned and sticky, remove from the flame. Add this to the reduced milk mixture. Stir well.

4. When the milk is lukewarm, add the yogurt and whisk well.

5. Pour into bowls and set aside to form yogurt in a warm place. This will take about 6- 8 hours in a warm place. Once set, put the yogurt in the refrigerator to set.

Serve chilled.

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About rutujak

A travel addict, self confessed foodie and a mom trying to make SFO my home after a decade in Seattle and a stint in Hyderabad, India.

Posted on July 22, 2013, in Desserts, Food and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink. 5 Comments.

  1. Tasty Eats Ronit Penso

    Sounds great. Do you recommend any specific type of milk?

  2. That is really interesting – I like the idea of cooking in a clay pot.

    Thanks for cooking along this month!

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