Mishti Doi is a nostalgia for many of us who live outside West Bengal. Though we get Mishti Doi from different brands these days but nothing can bring back the taste of the Mishti Doi of Kolkata. The taste that comes from the caramel, the creamy, dreamy sweet yogurt which has a prominent sour after taste is something so heavenly that cannot be expressed in words. Mishto Doi is more than a dessert to Bengalis, it’s a part of our culture and traditions.
I was told by a trusted sweet seller in Kolkata that they mix vegetable shortening in the yogurt mixture to get a thick upper layer of Mishti Doi which we usually love to eat. I don’t use shortening when I make Mishti Doi at home. So, you might miss that thick shop like layer at the top here. But I and my family loved the version I make at home, it’s worth all the effort. I hope you’ll enjoy trying this recipe and don’t forget to share your experience with me. 🙂
Mishti Doi/Bengali Sweet Yogurt
Mishti Doi (Sweet Yogurt) is a traditional Bengali delicacy. This recipe will help you to make sweet and creamy Kolkata style Mishti Doi at home.
- 1 litre- Full cream milk (read note)
- 150g / ¾ cup- White granulated sugar
- 240g / 1 cup- Thick sour yogurt (read note)
- 50ml / ¼ cup- Water
- 100g / ½ cup- White granulated sugar
Add sugar and milk in a saucepan. Give it a quick boil over high heat, reduce the heat. Keep stirring frequently over medium heat until reduced to 50%. It will take about 40 minutes.
Remove from the heat and keep aside.
In another saucepan start making the caramel.
Add sugar and keep on stirring with a fork over low heat until the sugar melts, and turns sticky and rich brown in colour. You need to be very careful at this stage, the caramel might burn within a few seconds.
Remove from the heat, and add water into the caramel. Care needs to be taken at the time while adding the water to the very hot caramel, a few drops might split here and there. The caramel will turn hard after adding the water, don’t worry. Transfer the saucepan over the heat again, and keep on stirring quickly over low heat until all the caramel which would be sticking at the bottom of the pan dissolves. It will take 1 or 2 minutes.
Now pour this caramel into the reduced milk mixture. Mix well, the milk mixture will turn into a beautiful Mishti Doi colour, keep aside.
Whisk the yogurt until smooth and lump-free.
When the milk mixture becomes lukewarm, add the yogurt. Mix well, use a hand whisk for even mixing.
Pour the yogurt mixture into an earthen pot preferably (read note), close with a lid and keep overnight in a warm place.
You can switch on the microwave with the light on and keep the container inside with the microwave door slightly opened. Or you can leave the yogurt pot at kitchen counter if you’re making the yogurt at daytime because the kitchen area usually become hot when we cook.
Don’t move the pot several times while the Mishti Doi is setting. The ideal setting time of Mishti Doi is 10-12 hours. When the yogurt sets, keep it in the refrigerator for 1-2 hours, serve cold or at room temperature.
How to make Bhapa Doi/Steamed Yogurt with your homemade Mishti Doi
Bhapa Doi intensifies the caramel taste more, which is the key point here. The process makes the yogurt more thicker. If you've not tasted Bhapa Doi before, then you must try once.
In a deep bottomed pan add 1 cup of water. Place a trivet inside the pan.
Now transfer the Mishti Doi pot upon the trivet with a lid on or you can seal the Mishti Doi pot with a piece of aluminium foil, close the pan with a lid.
Steam over low-medium heat for 30 minutes. Take out the Mishti Doi pot carefully, or you can wait for some time let it be cooled a little bit for easy handling.
Cool the Mishti Doi pot at room temperature, keep it in the refrigerator until chilled, serve.
p.s. You might find extra liquid floating over the top of Bhapa Doi, don’t worry, discard that liquid carefully. This will not appear if you bake the yogurt instead of steaming.
- I used Amul’s full cream milk. You can use any full cream milk that is available with you.
- Always use sour yogurt to bring out the authentic taste of Mishti Doi. To set the Mishti Doi use the yogurt only which comes in a container, don’t use pouch yogurt. Use the yogurt which has 4.5g fat or more per 100g of serving (you’ll get this information printed on the container itself).
- It is always recommended to set Mishti Doi in an earthen pot because earthen pot soaks up the extra water of the yogurt and helps in a better setting which would result in thick Mishti Doi.
- Also, earthen pot transfers an earthy taste and aroma to the yogurt, which is unmatchable.