Mishti Doi (Indian Sweet yoghurt a fitting end to a good Ben recipe
ingredients
11 cups (2 litres) 64 fl oz Full-cream milk
1 cup (150 g) 5 oz Sugar
2 tbsp (60 g) 2 oz Yoghurt (dahi)
1 cup (150 g) 5 oz Sugar
2 tbsp (60 g) 2 oz Yoghurt (dahi)
method
1. Cook the milk till it is reduced to 1.2 litre or use 1 litre milk mixed with a 400 ml can of evaporated milk.
2. Boil the milk once, and then add the sugar. Boil till the sugar dissolves completely. Keep aside to cool. The mixture should be lukewarm.
3. Spread the yoghurt in a stone, ceramic or earthen pot. Pour a cup of hot milk and mix quickly. Now pour in the remaining milk, stir once, then cover and keep aside in a closed warm place to set. It usually takes 12-15 hours to set depending on the weather.
4. If you want a nice, frothy top, pour the last bit of the milk from a little height. After the yoghurt is set put it in the refrigerator for a couple of hours before serving. The yoghurt will keep for 4 - 5 days.
2. Boil the milk once, and then add the sugar. Boil till the sugar dissolves completely. Keep aside to cool. The mixture should be lukewarm.
3. Spread the yoghurt in a stone, ceramic or earthen pot. Pour a cup of hot milk and mix quickly. Now pour in the remaining milk, stir once, then cover and keep aside in a closed warm place to set. It usually takes 12-15 hours to set depending on the weather.
4. If you want a nice, frothy top, pour the last bit of the milk from a little height. After the yoghurt is set put it in the refrigerator for a couple of hours before serving. The yoghurt will keep for 4 - 5 days.
serving amount
serves: 6 - 8
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