Mishti doi was one of the best things I was introduced to after marrying into a bengali family. I could not fathom the craziness behind this bengali delicacy until I savored it for the very first taste. The velvety smoothness that coats the palate, coupled with a subtle yet distinct caramelized aftertaste makes mishti doi a true delight for anyone with a sweet tooth. I love yogurt in all shapes and forms and, yogurt desserts are my weakness. Over time, I have learned to make mishti doi at home, experimenting with different methods. Instant pot, has been the biggest help lately, for it aids the fermentation process in a perfect manner. However, you could set the sweet yogurt even if you don’t have instant pot at home.
What is Mishti Doi
Mishti Doi, literally translating to sweet curd/yogurt is a classic bengali dessert with roots in east India (West Bengal). Due to its reddish hue, it is also called lal doi. It is made by fermenting sweetened milk with yogurt culture, typically overnight. The base ingredients for making mishti doi include milk, winter jaggery(nolen gur), and a live yogurt culture or curd, which acts as a starter to initiate the fermentation process. At the end of fermentation, the thick yogurt has a tart taste along with a unique caramelized taste from the sweetener. Traditionally, Kolkata mishti doi is set in earthen pots called “matkas.” Setting yogurt in such earthen pots is a very common practice in India. Not only is it eco friendly, but there is a science behind it. The earthern have pores that allow the excess water of the milk mixture to evaporate during fermentation thus, resulting in a thicker and creamier yogurt. How is mishti doi different from shrikhand Shrikhand, a popular dessert from western parts of India is basically hung curd sweetened with sugar or jaggery or fruit pulp (like mango) and flavored with cardamom. However, for making mishti doi, hung curd is mixed with sweetened milk and set overnight or for 8-10 hours for fermetation to take place similar to how regular curd is set. The taste of both these popular indian yogurt is enormously different from each other. Bhapa doi versus Mishti Doi Bhapa doi is made by steaming/baking milk mixed with yogurt culture until it sets.
About My Recipe
I prepare mishti doi using granulated white sugar since I do not get nolen gur (winter palm jaggery) where I live. I like to add 1-2 tablespoons of condensed milk. This is a deviation from traditional Kolkata mishti doi recipe, however I feel that it makes for a creamier yogurt. For the culture, I use greek yogurt.
Mishti Doi is
Mildly sweet and refreshing Easy to make Perfect make ahead dessert Gluten free and vegetarian friendly
Ingredients
You need 4 simple ingredients for making mishti doi.
Whole Milk- Is the best choice for a creamy yogurt. You could use skim milk if you wish, however 2 percent milk is not as thick and the results may vary. Granulated Sugar - Any white cane sugar you use at home is good to use. Yogurt or Curd - I use plain whole milk greek yogurt and it works fine. You could use homemade hung curd or indian style dahi from south asian grocery stores. The only thing to keep in mind is that the yogurt should have active live cultures(please read label and make sure) Sweetened Condensed Milk - Optional
How To Make Mishti Doi at home (Step Wise Pictures)
There are broadly 6 steps to making mishti doi at home.
Using Instant Pot for Setting Mishti Doi
Recently, I have started using Instant Pot. Carefully stack the earthern bowls inside the steel insert of IP. If you want, you can place the bowl on top of rack that comes with IP. Close the lid and press the yogurt button. I set it to 8 hours.
Recipe Tips
Choose full fat milk for creamy and rich mishti doi. Skimmed milk won’t give the same texture and taste. Dont reduce the milk too much, else it wont set. Boil only for few minutes. Yogurt Starter - Make sure to choose yogurt or curd containing active live cultures as a starter. You can use store-bought yogurt or a small portion of a homemade dahi (curd). Make sure the yogurt you use is fresh. Dont use lot of condensed milk - It can make your mishti doi sticky or interfere with the setting. You may completely skip condensed milk if you wish. Add flavors like ground cardamom if you wish. Caramalize the sugar without stirring on low heat. Dont let the sugar caramelize to very dark shade, it will be bitter and your mishti doi will have a burnt taste. You could add desired amount of sugar to the milk. Keep in mind that the yogurt cultures will consume some of the sugar during fermentation, so it is better to keep in on sweeter side. If possible, choose earthen pots for setting mishti doi for the classic taste and texture. Setting Time - Depending on the ambient temperature, mishti doi could set from 6 -12 hours. It tastes longer to set than regular curd. During summers, it will set quickly as compared to winter months. Keep and eye while its setting and you could leave it to ferment longer if you would like it to be extra tangy. Dont skip refrigeration. It thickens and sets the yogurt and brings out the texture of mishti doi.
Storage & Serving
Store set mishti doi for upto a week refrigerated. Serve chilled as a delightful dessert after meals. You can enjoy on its own or garnish with chopped nuts, such as pistachios or almonds, to add a crunchy texture.
