Authentic Mishti Doi Recipe – Creamy Yogurt Dessert

Last Updated on 2 months by Neha Deshmukh

Authentic Mishti Doi Recipe – Creamy Yogurt Dessert

Hey everyone! If you’ve ever dreamt of a dessert that’s both comforting and delightfully tangy, then you absolutely have to try Mishti Doi. It’s one of those recipes that instantly transports me back to my childhood summers in Kolkata, enjoying a chilled clay pot of this goodness. It’s a classic Bengali sweet, and honestly, it’s easier to make than you might think! Let’s get started, shall we?

Why You’ll Love This Recipe

Mishti Doi (pronounced “mish-ti doi”) literally translates to “sweet yogurt.” But it’s so much more than that! It’s a creamy, fermented yogurt dessert with a beautiful caramel undertone. It’s not overly sweet, has a lovely tang, and is incredibly refreshing. Plus, making it at home feels so satisfying – and the aroma while it’s fermenting is just heavenly!

Ingredients

Here’s what you’ll need to create this magic:

• 3 cups full-cream milk (about 720ml)
• 2 tbsp sugar (approx. 25g)
• 2 tbsp brown sugar (approx. 25g)
• 1 tsp water (approx. 5ml)
• 2 tsp curd/yogurt/mishti doi starter (approx. 10g)
• Few dry fruits for garnish (almonds, pistachios, cashews – about 15-20g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference:

• Full-Cream Milk: Seriously, don’t skimp here! Full-fat milk is crucial for that rich, creamy texture. Using anything less will result in a thinner Mishti Doi.
• Curd/Yogurt Starter: Traditionally, Mishti Doi is made using a starter from a previous batch of Mishti Doi. If you can get your hands on some, that’s fantastic! Otherwise, use a good quality, plain yogurt. Avoid flavored yogurts.
• Dry Fruits: This is where you can get creative! My dadi (grandmother) always used slivered almonds and pistachios. But cashews, walnuts, or even a sprinkle of cardamom powder are all delicious options. It really depends on what you love and what’s available.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pour 3 cups of full-cream milk into a thick-bottomed, non-stick pan. This prevents scorching. Bring it to a boil over medium heat, stirring occasionally so it doesn’t stick.
2. Once boiling, add 2 tablespoons of sugar. Continue boiling on medium heat, stirring frequently, until the milk reduces to about half its original volume. This takes patience, but it’s worth it!
3. While the milk is reducing, let’s make the caramel. In a separate pan, combine 2 tablespoons of brown sugar with 1 teaspoon of water. Heat over medium heat without stirring. Just let it melt and caramelize until it turns a beautiful golden brown. Watch it carefully – it can burn quickly!
4. Pour the caramelized sugar into the reduced milk and mix really well. Boil for another 2 minutes to ensure everything is combined.
5. Now, take the milk mixture off the heat and let it cool down until it’s just slightly warm. You don’t want it to be hot, or it will kill the good bacteria in the yogurt.
6. Transfer the slightly warm milk to a clay pot (that’s traditional!) or any container you like.
7. Add 2 teaspoons of curd/yogurt as your starter. Gently stir it in, making sure it’s well combined. Don’t overmix!
8. Cover the container and place it in a warm, dry place for about 8 hours, or until the yogurt has set. The warmer the environment, the faster it will ferment.
9. Finally, refrigerate for at least 2 hours before serving. This chills it down and makes it even creamier. Garnish with your favorite chopped dry fruits and enjoy!

Expert Tips

• Don’t Disturb: Once you’ve added the starter, avoid moving or shaking the container while it’s fermenting.
• Temperature Check: The ideal fermentation temperature is around 100-110°F (38-43°C).
• Patience is Key: Fermentation time can vary depending on the temperature. Check after 6 hours, and if it’s not set, give it a few more hours.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Mishti Doi: Use plant-based milk (like soy or almond) and a vegan yogurt starter. It won’t be exactly the same, but it’s a delicious alternative!
• Sugar-Free Mishti Doi: Substitute the sugar with a sugar-free sweetener like stevia or erythritol. Adjust the amount to your taste.
• Spice Level: My friend, Priya, loves adding a pinch of cardamom powder to the milk while it’s boiling. It adds a lovely warmth.
• Festival Adaptations: During Poila Boishakh (Bengali New Year) or Durga Puja, some families add a tiny bit of saffron to the milk for a beautiful color and aroma.

Serving Suggestions

Mishti Doi is best served chilled, straight from the fridge. It’s perfect on its own as a dessert, or you can pair it with a light fruit salad. I love enjoying it after a spicy meal – the coolness and tang are so refreshing!

Storage Instructions

Leftover Mishti Doi can be stored in an airtight container in the refrigerator for up to 3 days. The texture might change slightly over time, but it will still be delicious.

FAQs

Let’s answer some common questions:

• What type of milk is best for Mishti Doi? Full-cream milk is essential for the best results.
• Can I use a different sweetener than sugar? Yes, you can! Sugar-free sweeteners work well, but adjust the amount to your liking.
• What if my Mishti Doi doesn’t set? It could be due to the temperature being too cold, or the starter not being active enough. Try placing it in a warmer spot, or using a fresh starter next time.
• How do I know when the milk has reduced enough? The milk should reduce to about half its original volume and have a slightly thickened consistency.
• Can I make Mishti Doi in an Instant Pot? While traditionally made on the stovetop, you can use the Instant Pot’s yogurt function after reducing the milk on the sauté setting. There are many tutorials online if you’re interested!

Enjoy making this classic Bengali dessert! I hope it brings a little bit of sweetness and joy to your kitchen. Let me know how it turns out in the comments below!