Mishti Doi is a bengali sweet made using just 3 ingredients - whole milk, jaggery or palm sugar and a yogurt culture. It is a super simple, make ahead, no-bake yogurt dessert perfect for summer months (or year round!) Besides, this caramelized sugar yogurt is gluten free, lightly sweetened and full of earthly flavors- you will love this yogurt treat!
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
Jump to:
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.
- Make Hung Curd - We need to start by making hung curd. Even when using greek yogurt, set is aside to strain for 30-45 minutes to get rid of most of its liquid. The thicker the yogurt, the creamier mishti doi will be.
- Thicken The Milk- Then we need to reduce the milk for a little bit. We won't boil the milk a lot (not like how when we are making kheer). Just 8-10 minutes is enough.
- Caramelize the Sugar - Once milk is thickened and hung yogurt is ready we are going to melt the sugar to a caramelized stage and then mix in with the milk.
- Mix in the Yogurt Culture - To the warm sweetened milk mixture, we are going to mix in the yogurt culture.
- Ferment- Leave the mixture to ferment in a warm place for several hours or overnight until it sets into a creamy, sweet yogurt. Aim for a temperature range of around 30-40°C (86-104°F) during fermentation. You can use a warm spot in your kitchen or wrap the container with a kitchen towel to provide insulation.
- Refrigeration- Once the doi is set, we are going to chill it in the fridge for 4-6 hours. This helps in setting the yogurt very well.
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 healthy dessert after meals. You can enjoy on its own or garnish with chopped nuts, such as pistachios or almonds, to add a crunchy texture.
Mishti Doi (Sweet Yogurt)
Ingredients
- ½ cup greek yogurt
- 1 litre whole milk
- ⅔ cup granulated sugar or as needed
- 2 tablespoon sweetened condensed milk optional
Instructions
- Set a small strainer on top of a bowl (make sure that the strainer is not touching the bottom of bowl). Add yogurt to the strainer and set aside for 30 minutes. Discard the liquid collected at the bottom of bowl after 30 minutes. Yogurt culture is ready to use.
- Add milk to a heavy bottom pot and set it on a low medium stove. Let the milk come to a boil and reduce it for 8-10 minutes. Don't thicken too much else yogurt wont set. Take off the stove once reduced and let stand nearby.
- Add sugar to a wide pan or wide base kadai. Make sure that the sugar is not piled up in one place. Gently spread it in a single layer on the pan. Place the pan or kadai on low flame.
- Now let the sugar melt. Dont stir it or touch it else it will crystalize. The sugar will go through stages of melting to a liquid to changing to light brown color to eventually turning golden brown color. This entire process can take somewhere between 6-8 minutes. Dont let the sugar syrup turn dark brown else the mishti doi will taste bitter.
- Slowly start ladling milk into the caramalized sugar while stirring. There will be a lot of bubbling initially as soon as you add milk, be careful. Once the bubbling settles, add in all of the milk. Also mix in the condensed milk.
- Let the milk mixture cool down. The milk mixture should be warm- you should be able to feel the warmth when you dip a finger into it.
- In a large bowl, whisk the yogurt culture until smooth. Add the milk mixture and combine the two nicely until all the yogurt has dissolved.
- Pour the curd mixture into earthern pots or any bowl you want to set the mishti doi in. Cover the top with lids or aluminum foil.Note- If you plan to set the yogurt in Instant pot, make sure that the bowls are able to fit in the steel insert.
- Keep the mishti doi in a warm place to set. You could wrap it in kitchen towels to insulate. It could take between 6-12 hours or longer for mishti doi to set. Don't be afraid and give hope- as long as you are able to maintain the temperature, it will set. Using Instant Pot for setting mishti doi - I use Instant Pot Yogurt function. 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.
- Once the mishti doi is set, it will be still quite delicate. Carefully place in the refrigerator and let chill for 4-8 hours.
- Storage - Store set mishti doi for upto a week refrigerated. Serve chilled as a delightful healthy dessert after meals. You can enjoy on its own or garnish with chopped nuts, such as pistachios or almonds, to add a crunchy texture.
Video
Notes
- 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.
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