Mishti Doi (Bengali Sweet Yogurt)
Local name: মিষ্টি দই
In short: Sweet Bengali set yogurt made from slowly reduced milk and caramelized sugar, left to set overnight into a creamy, amber-colored custard. It takes about 55 min in total and makes 6 servings.
- Prep
- 10 min
- Cook
- 45 min
- Resting
- 12 h
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 200 kcal
Mishti doi means sweet yogurt, and that is exactly what it is: milk simmered until thick, sweetened with caramelized sugar and set with a spoonful of live yogurt. No eggs or gelatin are involved, only warmth and patience overnight. Sweet shops across Bangladesh sell it in small clay pots, and the city of Bogura is especially known for its version. Serve it cold after a rich meal.
Instructions
- Bring the milk to a boil in a wide, heavy pot over medium heat, stirring often. Lower the heat and simmer for 25 to 30 minutes, stirring now and then, until it has reduced by about one quarter and looks slightly creamy.
- Meanwhile, put the 40 g of caramel sugar and the water in a small heavy pan over medium heat. Swirl, without stirring, for 3 to 5 minutes until the syrup turns a deep amber.
- Pour the hot caramel carefully into the simmering milk, since it will spit, and stir until it dissolves. Add the 100 g of sugar, stir until dissolved and take the pot off the heat.
- Let the milk cool to about 42°C (108°F), which feels comfortably warm but not hot on a clean finger. Whisk the yogurt with 3 tablespoons of the warm milk, then stir it back into the pot.
- Pour the mixture into 6 small clay cups or ramekins and cover loosely. Leave them undisturbed in a warm, draft-free spot, such as an oven with only its light on, for 8 to 10 hours until set like a soft custard.
- Refrigerate for at least 2 hours until firm and cold, then sprinkle with the pistachios if you like. Keep covered in the fridge and eat within 4 days.
Tips
- The starter yogurt must contain live cultures, and the milk must be below 45°C (113°F) when you add it, or the cultures die and nothing sets. Use a thermometer if you can.
- Clay cups absorb extra moisture and give a thicker, more traditional set. Ramekins work too, but the doi will be a little softer.
Questions and answers
Why is my mishti doi not setting?
The usual causes are milk that was too hot when the starter went in, a starter without live cultures, or a spot that was too cool. Aim for about 42°C (108°F) and keep the cups warm for the full 8 to 10 hours.
Why is mishti doi brown?
The color and gentle toasted flavor come from cooking part of the sugar to amber before adding it to the milk. Reducing the milk for a long time also deepens the shade a little.
Can I use condensed milk to make it faster?
Yes, many home cooks mix sweetened condensed milk with warm milk and a spoonful of yogurt. The texture is smooth, but it lacks the toasted flavor of slowly reduced milk.
How long does it take to make Mishti Doi (Bengali Sweet Yogurt)?
About 55 min in total: 10 min of preparation and 45 min of cooking.
How many calories are in Mishti Doi (Bengali Sweet Yogurt)?
About 200 kcal per serving, with 6 g of protein, 32 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 200 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 32 g |
| Fat | 6 g |
| Fiber | 0 g |
| Sugar | 31 g |
| Sodium | 75 mg |
Estimated values, calculated from the ingredients.
