This is an AI-generated image.
Reduced milk with caramel, set in clay pots — the sweet yogurt of Bengal.
🚧 The Storage app is currently in development. Please check back soon.
Mishti doi means 'sweet yogurt,' the classic after-meal dessert of Bengal. Milk is reduced until thick, caramelized sugar is added, and it's fermented in unglazed clay pots. The pots absorb excess moisture, giving it a rich, smooth texture. The version from the Bogra region is especially famous.
Simmer the milk in a heavy pot over medium-low heat, stirring occasionally, until reduced to about 70%.
In a separate small pan, burn 40g sugar into a dark caramel.
Add the caramel and remaining sugar to the reduced milk to dissolve, and cool to body temperature (about 40°C).
Thin the yogurt with a little of the milk, then mix into the whole batch.
Pour into containers, cover, and ferment in a warm place for 6–8 hours.
Once set, chill in the fridge.