Bengali Mishti Doi Recipe

Learn how to make mishti doi at home.

Watch how to make mishti doi at home:

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Prep Time: 10 min | Cook Time: 1 hr | Total Time: 1 hr 10 min

Serves: 4-5 people

Ingredients:

6 cups full-fat milk

2 cups curd/yoghurt

¾ cup sugar

Method:

Place a strainer in a bowl. Line it with a muslin cloth.

Pour curd into the lined strainer.

Bring the edges of the cloth together and tie it.

Now you can hang it from a hook. Don’t forget to place a bowl under it.

Or you can place a heavy bowl or mortar over it and keep it in the strainer.

Allow it to drain for around 2-3 hours.

You will notice the whey/water will start dripping from the yoghurt into the bowl.

Pour milk into a non-stick pot.

Bring it to a boil. Lower the flame.

Keep cooking until the milk has reduced to half of its original quantity.

While the milk is simmering, keep stirring it. This would ensure a better texture.

Now let the milk cool down till it is just lukewarm.

Heat a heavy-bottomed pan over a low flame.

Add sugar and allow it to melt completely.

You can swirl the pan frequently but don’t stir.

Cook for 15-20 minutes or until the sugar caramelizes and becomes golden brown in colour.

Carefully pour 1 cup hot milk into the pan.

Stir continuously until the caramelized sugar dissolves.

Add this to the hot milk. Cook for 2-3 minutes.

Take the hung curd out in a bowl. Beat it with a whisk. Add 1 cup warm milk. Whisk well.

Add this curd mixture to the milk pot. Make sure the milk is lukewarm. Mix well.

Then pour it into the desired pot or container. A clay pot is the best but if you don’t have that then you can even use a glass bowl.

Cover with cling wrap/foil and allow it to set in a warm place for 10 to 12 hours. Don’t disturb it, as it can ruin the shape.

Once it sets completely, keep it in the refrigerator for 2 to 3 hours.

Then serve the chilled mishti doi.

Recipe Notes:

Start cooking the milk and sugar at the same time. It will take almost the same amount of time to reduce the milk and caramelize the sugar.

The kitchen is the best place to keep the curd for fermentation, but if the weather is cold then you can keep the pot in a preheated oven or boil water in a large pot, turn the flame off, place the clay pot into the water (not fully submerged) and cover the large pot. Let it stay undisturbed for 10-12 hours.

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Happy Cooking!