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Mishti Doi

I wanted to make "Mishti Doi" from a long time. I was always concerned about setting the yogurt correctly. So last several times, I always made "Bhappa Doi - Steamed Yogurt" because it always works okay.

In my home, Mishti Doi recipe is summarized in one sentence - "बासुंदीला विरजण लावणे " -  or "Add active yogurt cultures to the sweetened evaporated milk". That's exactly what  I did.

Mishti Doi
Bengali Sweetened Evaporated Milk Yogurt
4 cups full fat milk
1/2 - 3/4 cup sugar
1 can (12 oz) evaporated milk (not fat free)
2 tbsp full fat plain yogurt (I used brown cow brand)

Kulhad - Terracotta container for setting the yogurt

1. Heat milk on a low flame. Keep a ladle in the milk pan so the milk won't boil over. Stir from time to time so the cream that gets on top is mixed with the milk.
2. Simmer for 3 hours on low flame till the milk is almost reduced to half.
3. Now, add evaporated milk and simmer again on low flame for 1 more hour.
4. Add sugar and stir till sugar is dissolved.
5. Switch off the gas and let it cool down.
6. Pour milk in the container - preferably terracotta or ceramic or glass container. Place a lid.
7. Stir in yogurt and mix.
8. Place in the oven with the light on.
9. Keep it overnight or for 6 - 8 hours till the yogurt is set.
10. Refrigerate and serve chilled.

Note -
1. Only oven light is switched on. Oven is not set on.
2. Use full fat milk products for this recipe.
3. Adjust sugar per your taste.
4. I used "kulhad" for setting my yogurt. A terracotta container is the first preference for this recipe followed by ceramic and then glass.
5. You can divide and pour milk into 4 - 6 individual containers. Add the yogurt culture in each container.


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