Mishti Doi – Home made sweet yogurt

Bengali meal can't finish without a serving of sweet yogurt (mishti doi) - homemade yogurt with caramelized sugar.

mishti doi

I am arriving back from a long hiatus of indoor photography and food blogging. So I ask for your forgiveness for posting so many pictures.

mishti doi 2

A couple of months ago, Pallavi Roy from Heuristic Kitchens asked me for the recipe of Mishti Doi. I did not have the recipe on hand because in Kolkata, finding misthi doi is easier than making it at home. You can find an earthen jar of sweet yogurt (or mishti doi) in every sweet shop in every corner of the city. However, in the States, getting Mishti Doi is not that easy. Indian stores in the States do not keep it, but some Bangladeshi stores carry it sometimes.

mishti doi prep

So what is mishti doi? It's fermented sweet red hued yogurt, but not even close to Pinkberry's yogurt or what you get in the States. It is a type of yogurt that is very common in West Bengal, Orissa, and Bangladesh (Eastern regions of India). Sugar caramelization is a must for the light reddish hue. Please check the picture below of "sugar caramelization". Earthenware is the best for making mishti doi, but if you're unfortunate like me, you can use ceramics. In many recipes, misthi doi is prepared by baking. But Kolkata sweet shops do not have ovens, so their recipe is NEVER BAKED. This mishti doi recipe is from Ma. She got this recipe from a sweet shop that is next to grammy's home. Ma does not have an oven, so baking was not in her recipe neither.

mishti doi 1

mishti doi 3

I was pretty sick for the last two weeks, and I am sure you all know about it by now. I took a short (long for me) break from food photography and recipe posts. I think it's necessary to take a break once a while. Many food bloggers do not realize that they need a break and jump into a food blogging rat race. They post recipe after recipe every single day. However, I have seen a very few manage the standard of good recipe despite posting quite often. One of them is Simply Recipes. Most of them post something just for the sake of posting. Their posts are poorly written; the photographs look terrible too. I never understand the reason behind it. It's not that getting a post on the web will give any money, unless it's sponsored content.

mishti doi 4

I was sick and I needed to take a break. Two dear souls and my beloved friends Simi and Sujatha were willing to take breaks with me, so I would not feel alone. I am genuinely blessed to have them, right? It's so hard to find such considerate friends in life. I really can't thank them enough for their unconditional love and gesture.

I am not sure if you've missed my recipes. But my mom’s birthday is one day this week! You all pretty much know that most of my recipes are hers, and she is my one and only teacher. She used to teach me ABCD when I was a kid and now she teaches me cooking. Just to let you know, she is a perfectionist, and she does not teach me any short-cuts. To her, cooking is a medley of passion and meditation. This week I am cooking her favorite mishti doi and dedicating this recipe to her, as it is her favorite.

mishti doi 5

mishti doi 6

My dadu (maternal grandfather) used to say to us -" mom is equal to hundred good teachers". Ma was much more than that. When I was a kid, I had a painting teacher who used to come to our house to teach me.

Ma learned from her first and then she taught me. It was the same with my singing and recitation teacher. Her sense of art is impeccable. She chooses all the classy furniture, fabrics, and rugs for my home. Even today I can call her whenever I can, even in the middle of the night. She will listen to my problems and good news. She is my biggest support system and as my husband says - "who can control you better than her?"

mishti doi 7

I need to share this "Sweet yogurt" teaching with you. When I started on Saturday morning, first I tried with a gallon of whole milk and a 2% fat 125 gram (a small cup) of Siggi yogurt culture. It was a mistake of me to try 2% fat yogurt. As soon as I dropped that yogurt culture in the milk, it started floating, and mom started panicking over Skype. I did not listen to her and went ahead and set the yogurt inside my oven with lights on. I wish I did. After 8 hours, the yogurt did not settle, and it was 11 at night. I called mom again, and she said to add another 125 grams and keep it inside the oven for the whole night, without opening it every hour (which I did previously). On Sunday morning, she told me -"if you do not listen to me, I can’t teach you anymore." Well, that's classic ma words. I nodded with a smile.

mishti doi 11

Yogurt was more than perfect. It was creamy smooth and more importantly the color of it was exactly same as the Kolkata's ones.

mishti doi 9

The yogurt was more than perfect. It was creamy smooth and more importantly, the color of it was exactly same as the Kolkata's ones.

To be frank, wishing Birthday on her Facebook wall, calling her at midnight, and dedicating a post to her are nothing compared to what she has done and is continuing to do. But I know that she will be delighted to see my Mishti Doi and will say to Dad -"She has grown up now."

This Sunday we also celebrated the Jewish New Year - Rosh Hashanah. Wishing you all a very sweet new year.

rosh hassanah

rosh hassanah 3

Recipe for Mishti Doi

1/2 gallon (close to 2 litre) whole milk

400 gram powdered sugar

1 (125 gram) cup plain greek yogurt

  1. In a saucepan, over medium-high heat, heat milk. When it starts to boil, add 300 gram sugar and reduce the heat to medium-low  and continue boiling stirring sometimes until it reduces to half. Take it aside.
  2. In a non-stick pan, over medium heat, heat rest 100 gram sugar. Quickly reduce the temperature to medium-low and cook it for 3 to 4 minutes stirring continuously, until it melts and starts to caramelize. Be extremely careful, sugar can burn very quickly. It should look like this

    Caramelized sugar should look like this.
    Caramelized sugar should look like this.
  3. Add the caramelized sugar to the milk and give a gently stir to mix it well.
  4. Cool down the milk with a measuring cup like the way i have shown above. When it's warm not hot (if you have a thermometer, it will be around 110-115), add plain greek yogurt. Mix it thoroughly and divide the mixture into separate containers.
  5. Keep it in a closed oven with the oven light on or towel covered for about 4 to 6 hours or until it settles. Transfer it to a refrigerator and chill it for about 3 to 4 hours. Serve chilled.

 

 

23 thoughts on “Mishti Doi – Home made sweet yogurt”

  1. Hi:

    I am in from Kolkata, currentlybased in NJ. Miss mishti doi terribly and would love to learn the right way to get the exact taste. So thanks for the post.

    I am a bit confused about using two different types of sugar used (granulated and powdered), and how. Seems like the recipe posted says to use granulated in both cases? Also what was granulated? Ones crystallized like we used back in India?

    Thanks a ton,
    Radha

  2. Thank you so much, Radha! I was too excited and by mistake I wrote the granulated sugar twice.
    Ma uses powdered sugar for the entire thing. I have used granulated sugar at the first time, as I was running out of it powdered sugar and it came out perfect like her. So if you want, you can use powdered sugar for the entire thing. You can’t use regular Indian or granulated sugar for caramelization – it won’t be perfect. Hope it’s clear now and I have corrected the recipe. Thanks again.

  3. Amazing! Just love the way it looks and feels as well… Have always heard of Mishti Doi but never ate it… Would love to try making it at home…

  4. I make Bhapa doi quite often and adamantly waiting to buy earthen ware to set some Mishti doi 🙂 I go for whole milk to make Indian sweets 2% thats not milk its something else even cows don’t know 😀
    Love ur conversations with ur Ma. May be some day I can help my kiddo in the kitchen the same way. Mishti doi looks superb Dolphia. Ur mom must be really happy seeing how her lil girl is doing.

  5. Yes Meena, she gets very happy and excited when I make her recipes perfect! 🙂 Here in USA, whole milk and plain greek yogurt is needed, no business of percents.

  6. Hi Dolphia,

    Thanks for this amazing recipe. I do have one question though, did you use 2 litres of milk or a gallon? I am asking this because 1 litre is actually 3.78 liters, so I am a bit confused about the amount of milk to be used.

    Thanks,
    S

  7. Love the write up bout u n ur mom n perfect way of teaching it . Thankyou so much n whenever I make will tag u 🙂 have great day

  8. I have used 1/2 gallon of whole milk. Thank you so much Shimantini for the catch I was too excited that I missed that gallon. Thank you a ton.

  9. That reddish hue is just so gorgeous and makes me drool for it. Loved reading this post and bonding between mom and a child is so unconditional right?

  10. Oh, I’m definitely trying this! Its funny how some things we took so much for granted when we were back home becomes so special and to be sought after here. I love your recipe.

  11. Hi

    Tempted by the Mishti Doi pictures on the site. Unfortunately, I don’t see the recipe :(…am i missing something?

    Thanks
    R

  12. You’re right!
    I have changed a plugin and did not realize the recipe is gone! It’s updated now.

  13. Just stumbled upon your blog and once I read Bengali living in US I straight looked for dessert section for misti doi. Gonna make is very soon. Love you photos. Looks like I will spending few hours here today.

  14. Beautiful write up, so relates to every mother and daughter, beautiful clicks as well. Hope you are back to normal, I will definitely give it a try. I do make it slightly different haven’t caramelised sugar will try it out

  15. Can I use other desi yogurt from Patel brothers? as Here in Chicago we do Indian grocery shopping from Patel.

  16. I can’t guarantee the taste and texture with desi yogurt as I have not tried that. But the texture of the culture has to be so thick that you can cut with spoon.

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