Mishti Doi
Mishti Doi is a traditional Bengali sweet yogurt, known for its rich, creamy texture and subtle caramel flavor. Made by reducing milk and fermenting it with yogurt culture, it's a delightful and refreshing dessert. This recipe creates a naturally sweetened and thick yogurt.
En original oppskrift av Forkin
- Total tid
- 9 t 15 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
- Per porsjon
- 208 kcal
Allergeninformasjon: kan inneholde melk. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
- 1 000 mlwhole milk
- 50 gsugar
- 2 ssplain yogurt, at room temperature
- 0,25 tscardamom powder(valgfritt)
Utstyr
serving bowls · spoon · heavy-bottomed pot
Fremgangsmåte
Trinn for trinn
- 1
Pour the whole milk into a heavy-bottomed pot or saucepan.
Omtrent 1 min
Kokkens tips: Using a heavy-bottomed pot prevents the milk from scorching easily.
- 2
Bring the milk to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.
Omtrent 10 min
- 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.
Omtrent 45 min
Kokkens tips: 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
Add the sugar to the reduced milk and stir until it dissolves completely.
Omtrent 2 min
- 5
If using, stir in the cardamom powder.
- 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.
Omtrent 10 min
Kokkens tips: If the milk is too hot, it will kill the yogurt cultures. If it's too cold, the yogurt won't set well.
- 7
Add the plain yogurt to the warm milk and mix gently until well combined. Do not overmix.
Omtrent 1 min
Kokkens tips: Ensure the yogurt starter is at room temperature for best results.
- 8
Pour the mixture into individual serving bowls or a larger ceramic/earthenware pot.
Omtrent 1 min
Kokkens tips: Traditional mishti doi is often set in earthenware pots, which helps in absorption of excess moisture.
- 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.
Omtrent 8 t
Kokkens tips: A good warm spot could be inside a turned-off oven with the light on, or wrapped in a towel.
- 10
Once set, refrigerate the mishti doi for at least 2-3 hours before serving to chill thoroughly.
Per porsjon
Næringsinnhold
- Kalorier
- 207,5kcal
- Protein
- 8,3g
- Karbohydrater
- 24,7g
- Fett
- 8,5g
- Fiber
- 0g
- Sukker
- 24,6g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftover mishti doi in an airtight container in the refrigerator.
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