Mishti Doi (Indian Sweet yoghurt)

Servings: 6

Author:

Drinks [/dishes/drinks/]

Indian [/cuisines/indian/]

🧂 Ingredients

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.