Mishti Doi (Indian Sweet yoghurt)

Mishti Doi (Indian Sweet yoghurt)

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Servings: 6
Calories: 524


  • 64 floz Full-cream milk
  • 5 oz Sugar
  • 2 tbsp Yoghurt dahi


  • 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.
  • Boil the milk once, and then add the sugar. Boil till the sugar dissolves completely. Keep aside to cool. The mixture should be lukewarm.
  • 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.
  • 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.
Calories: 524 kcal
Carbohydrates: 60 g
Protein: 3 g
Fat: 32g
Saturated Fat: 6 g
Cholesterol: 1 mg
Sodium: 252 mg
Potassium: 613 mg
Sugar: 60 g
Vitamin A: 54 IU
Vitamin C: 1 mg
Calcium: 37 mg
Iron: 1 mg
Dishes Drinks
Cuisine Indian
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