Soak the clay pots Soak the clay pots in clean water for about thirty minutes, then drain them upside down and let them dry while you cook the milk.
02
Reduce the milk Bring the milk to a boil in a wide heavy pan, then simmer on medium-low heat, stirring and scraping the bottom often, until it reduces to about one litre.
03
Caramelise the sugar In a separate heavy pan, melt one hundred grams of the sugar with the two tablespoons of water over medium heat, swirling the pan instead of stirring, until it turns a deep amber colour.
04
Combine milk and caramel Turn the heat to low and slowly pour the hot milk into the caramel, stirring constantly, until the caramel fully dissolves, then stir in the remaining fifty grams of sugar.
05
Cool to lukewarm Take the pan off the heat and let the milk cool until it is lukewarm, about forty to forty-five degrees Celsius, so you can hold a finger in it for ten seconds comfortably.
06
Mix in the starter Whisk the yoghurt until smooth, mix it with a ladle of the warm milk, then stir this back into the pan until evenly combined.
07
Fill the pots Pour the sweetened milk into the clay pots, filling each one almost to the top, and cover them with lids or plates.
08
Set overnight Wrap the pots in a thick cloth and leave them undisturbed in a warm place, such as inside a switched-off oven with the light on, until the doi is firm and set.
09
Chill before serving Move the set doi to the refrigerator and chill it until cold and firm, then serve straight from the clay pots.
Mishti doi is a sweet yoghurt made from reduced milk and caramelised sugar, set overnight in unglazed clay pots. The most famous version comes from Bogura, and it is served at weddings, Eid, Pohela Boishakh and almost every Bangladeshi celebration.
Servings6 servings0123456789 SERVINGS
Units
Swaps
No swaps
Ingredients
SCALED FOR 6
0 of 5 gathered
Tap an ingredient to convert, swap or check your pantry.
Method
1
Soak the clay pots
Soak the clay pots in clean water for about thirty minutes, then drain them upside down and let them dry while you cook the milk.
Soaked pots will not suck moisture out of the doi too fast. If you have no clay pots, use small ceramic bowls, though the texture will be softer.
Soak the clay pots · 30 min
2
Reduce the milk
Bring the milk to a boil in a wide heavy pan, then simmer on medium-low heat, stirring and scraping the bottom often, until it reduces to about one litre.
Scrape the sides back into the milk and never stop stirring for long, or it will scorch and the doi will taste burnt.
Reduce the milk · 30 min
3
Caramelise the sugar
In a separate heavy pan, melt one hundred grams of the sugar with the two tablespoons of water over medium heat, swirling the pan instead of stirring, until it turns a deep amber colour.
Take it off the heat the moment it smells nutty and looks like strong tea. Dark brown caramel makes the doi bitter.
Caramelise the sugar · 5 min
4
Combine milk and caramel
Turn the heat to low and slowly pour the hot milk into the caramel, stirring constantly, until the caramel fully dissolves, then stir in the remaining fifty grams of sugar.
It will hiss and the caramel may seize into lumps. Keep stirring on low heat and the lumps will melt. In winter, khejur gur, date palm jaggery, can replace the caramel for nolen gurer doi.
Combine milk and caramel · 3 min
5
Cool to lukewarm
Take the pan off the heat and let the milk cool until it is lukewarm, about forty to forty-five degrees Celsius, so you can hold a finger in it for ten seconds comfortably.
If the milk is too hot the culture dies, and if it is too cold the doi will not set.
Cool to lukewarm · 20 min
6
Mix in the starter
Whisk the yoghurt until smooth, mix it with a ladle of the warm milk, then stir this back into the pan until evenly combined.
7
Fill the pots
Pour the sweetened milk into the clay pots, filling each one almost to the top, and cover them with lids or plates.
8
Set overnight
Wrap the pots in a thick cloth and leave them undisturbed in a warm place, such as inside a switched-off oven with the light on, until the doi is firm and set.
Do not move or shake the pots while setting. In cold weather it may need up to twelve hours.
Set overnight · 600 min
9
Chill before serving
Move the set doi to the refrigerator and chill it until cold and firm, then serve straight from the clay pots.