Mishti Doi (Bengali Sweetened Yoghurt)

Boil milk and reduce to 750ml (this concentration is key to the thick set). In a separate small pan, caramelise the sugar until deep amber (if using jaggery, simply dissolve in 2 tbsp hot water). Pour caramelised sugar or dissolved jaggery into the reduced milk. Mix thoroughly. Cool the milk mixture to 40–42°C (warm, not hot — hot milk kills the yoghurt culture).

About 20 min

Tip: The reduction of milk is essential — dilute milk produces runny mishti doi that never sets properly. Reduce by at least 25% volume.

Whisk the yoghurt starter smooth. Add to the cooled milk-jaggery mixture. Whisk gently to incorporate. Pour into earthen matka pots or small bowls. Cover with a clean cloth or foil.

About 5 min

Tip: Earthen pots are traditional and ideal because they absorb excess whey, producing a firmer set. If using glass bowls, the mishti doi will be slightly softer but equally delicious.

Set in a warm place undisturbed for 6–8 hours (or overnight). The slower the setting, the better the flavour. Once set, refrigerate without moving for 4 hours to firm further. Serve cold directly from the pot. Mishti doi should be smooth, thick, amber-coloured, and lightly sweet-tangy. Garnish with a strand of saffron or chopped pistachios if desired.

About 5 min

Tip: Never move mishti doi during setting — vibration prevents the culture from forming a clean set. Place in a cupboard and leave completely undisturbed.