Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, mishti doi [sweet yogurt]homemade. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Mishti Doi Recipe is a traditional Bengali dessert of delicately sweetened curd. Mild, light and extremely addictive this makes a great dessert option when entertaining guests over an Indian meal. The sweetness is lent from lightly caramelised sugar and traditionally the curd is set in earthen pots.

Mishti Doi [Sweet Yogurt]Homemade is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Mishti Doi [Sweet Yogurt]Homemade is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have mishti doi [sweet yogurt]homemade using 4 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Mishti Doi [Sweet Yogurt]Homemade:

1. Make ready 2 1/2 cups Liquid Milk [Full Cream]
2. Make ready 1 1/4 cup sugar
3. Get 2 1/4 tbs full cream yogurt
4. Prepare Matki [Earthen Pot]

The authentic Bengali desert, a homemade sweet yogurt with a creamy texture enjoyed by every person ever tasted. I will teach you how to make a homemade sweet yogurt and i hope you try it at least once in a life time. The Best Mishti Doi Recipe: Mishti Doi, or Mithi Dahi, or sweet yogurt, is possibly the most popular and beloved sweet dish in Bengal, and arguably the state's second most important culinary export after the roshogolla. Fans of this iconic Bengali dessert—fermented set yogurt sweetened with caramelized sugar—are found all over the subcontinent, including Bangladesh, and even further afield. "Mishti" means sweet and "Doi" means yogurt.

Instructions to make Mishti Doi [Sweet Yogurt]Homemade:

1. Heat a cooking pot and add 2 1/2 cup of full cream milk and let it boil.
2. Add 1/2 cup sugar and mix well. Make sure to avoid forming milk layer on top, so to avoid it, keep stirring.
3. After the milk is boiled completely, let aside and heat another small pot and add the rest sugar to caramelize it. Don't make it too dark as the dish will taste a little bitter. You can add the sugar on the basis of your preference. Some people don't prefer much sweetened dish, so its up to you. Instead of caramelized sugar, you can add jaggery as well
4. Once the sugar is caramelized, take one cup from boiled milk and add it to the caramelized sugar and mixed it well, so that all the caramel is dissolved in milk. Then after its completely mixed, add it to the rest hot milk and whisk it well using the whisker.
5. After whisking it properly, let the milk be warm for a while.
6. After milk is warm, add 2 1/4 tbs of full fat yogurt and whisk it well again using the whisker. [Make sure the milk is not hot]
7. Note : the yogurt should not have any water while its added into the warm milk. so before you start the process, add the yogurt into the strainer so that if any water is there in the yogurt, it gets separated.
8. After its whisked well, add it to the Matki [Earthen Pot]. I recommended to use matki, Firstly because it gives a good taste and smell, secondly it soaks all the moisture. Its the best option. If you don't have matki, plastic bowl can also be used.
9. Once the milk mixture is added into the matki, close it properly with two layer of aluminium foil and let aside in kitchen for at least 17 hours. Make sure you don't open it or move it. If in summer, usually the yogurt forms with 12 to 13 hours depending on the kitchen temperature.
10. For fast progress, or especially in warm and cold weather, heat one large pot which fits the matki, put the stove at lowest heat and cover the matki with towel properly and put it inside the pot and close it well with lowest heat for 7 minutes. And off the stove and let it be there for 15 to 17 hours without moving or opening the pot.
11. Once the yogurt is set for the corresponding time, without opening it, put matki in the fridge and let it cool for at least 5 to 6 hours. And serve cold with pistachios or roasted almonds.

Mishti Doi is a famous sweetened yogurt from the eastern part of India (especially in W. Traditionally, mishti doi is made by boiling and reducing the milk to make it thick and then fermenting it in earthenware. It is sweetened with sugar or jaggery. Mishti Doi is a sweet yogurt that is very popular in Bengal. The yogurt has a reddish tinge due to simmering milk for a long time and caramelizing sugar.

So that’s going to wrap it up with this exceptional food mishti doi [sweet yogurt]homemade recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!