Mishti Doi

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Pour the whole milk into a heavy-bottomed pot or saucepan.

   Oko 1 min

   Napomena kuhara: Using a heavy-bottomed pot prevents the milk from scorching easily.

2. 2

   Bring the milk to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.

   Oko 10 min

3. 3

   Once boiling, reduce the heat to low and simmer, stirring frequently, until the milk has reduced to about half its original volume and thickened.

   Oko 45 min

   Napomena kuhara: This reduction process concentrates the milk's flavor and sweetness, and gives the mishti doi its characteristic texture. Scrape down the sides of the pot often to incorporate any milk solids.

4. 4

   Add the sugar to the reduced milk and stir until it dissolves completely.

   Oko 2 min

5. 5

   If using, stir in the cardamom powder.

6. 6

   Remove the pot from the heat and let the milk cool down to a warm temperature, about 40-45°C (104-113°F). It should be warm to the touch but not hot.

   Oko 10 min

   Napomena kuhara: If the milk is too hot, it will kill the yogurt cultures. If it's too cold, the yogurt won't set well.

7. 7

   Add the plain yogurt to the warm milk and mix gently until well combined. Do not overmix.

   Oko 1 min

   Napomena kuhara: Ensure the yogurt starter is at room temperature for best results.

8. 8

   Pour the mixture into individual serving bowls or a larger ceramic/earthenware pot.

   Oko 1 min

   Napomena kuhara: Traditional mishti doi is often set in earthenware pots, which helps in absorption of excess moisture.

9. 9

   Cover the bowls loosely with a lid or plastic wrap and place them in a warm spot, undisturbed, for 6-8 hours or overnight, until the yogurt sets and becomes firm.

   Oko 8 h

   Napomena kuhara: A good warm spot could be inside a turned-off oven with the light on, or wrapped in a towel.

10. 10

    Once set, refrigerate the mishti doi for at least 2-3 hours before serving to chill thoroughly.