Bengali Mishti doi, also known as sweet yogurt, is a popular dessert from West Bengal. It is a creamy and delicious yogurt-based dessert that is often served after meals. While mishti doi is readily available in stores, making it at home is a great way to enjoy this dessert’s authentic and homemade version. In this recipe, you will be using jaggery, a type of unrefined sugar, to give our mishti doi its distinct sweetness and flavor.
The best part of this recipe is that it is foolproof, ensuring that the curd sets perfectly every time. You will be using a double method to make sure that the curd sets, making this recipe the ultimate fail-proof guide to making mishti doi at home. With this recipe, you will be able to enjoy a delicious and authentic dessert in the comfort of your own home.
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What equipment do I need to make a Bengali mishti doi recipe?
–Set of teaspoons and tablespoons
What ingredients do I need to make a mishti doi recipe?
Yogurt culture
Let’s talk about science, shall we?
Yogurt is a fermented dairy product that is made by introducing live (yepp) bacterial cultures, a.k.a yogurt cultures, into milk. These cultures convert the lactose, which is the natural sugar in milk, into lactic acid. This process results in the tangy flavor and thick (hee hee) creamy texture of yogurt.
Pretty cool, right?
To make a doi recipe at home, you can simply add sugar before adding the culture. The bacteria will be consuming the sugar as well as the lactose, the sugar component of milk, and create this beautiful sweet, and tangy flavor.
With me, till here?
The specific bacteria used in yogurt cultures are typically strains of Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria thrive in warm, acidic environments, which is why yogurt is traditionally made at a slightly elevated temperature (around 110°F or 43°C). Don’t worry, and I’ll share a hack to do that.
Here’s some more science
The bacteria in the yogurt culture work by producing enzymes that break down lactose into glucose and galactose. These simple sugars are then converted into lactic acid through a process called lactic acid fermentation. As the concentration of lactic acid increases, the pH of the milk drops, which causes the proteins in the milk to denature and coagulate. This is what gives yogurt its thick and creamy texture.
The bacteria in the yogurt culture also produce a variety of other compounds that contribute to the flavor and texture of yogurt. For example, they produce diacetyl, a compound that gives yogurt its characteristic buttery flavor.
To summarize:
The yogurt culture breaks down lactose into lactic acid, which causes the milk to thicken and develop its tangy flavor. By adding sugar or other sweeteners, you can make Bengali mishti doi at home while still taking advantage of the beneficial bacteria in the culture.
Full-fat milk 3.5%
Full-fat milk, which typically has a fat content of 3.5%, is a good choice for making sweet yogurt at home because the fat in the milk helps to create a rich and creamy texture. It also acts as a flavor carrier, distributing the sweetness throughout the yogurt.
The bacteria consume lactose and produce lactic acid, which causes the milk proteins to denature (or loosen up) and coagulate. The fat in the milk helps to stabilize the protein network that forms during this process, resulting in a smooth and creamy texture.
More science:
In addition, the fat in the milk can help to slow down the fermentation process, allowing the yogurt to develop a sweeter flavor profile. This is because the bacteria in the yogurt culture prefer to consume lactose before other sugars like glucose and fructose, and the lactose in full-fat milk takes longer to ferment than in lower-fat milk.
Overall, full-fat milk is a good choice for making sweet yogurt at home because it provides a rich and creamy texture and can help to slow down the fermentation process, resulting in a sweeter flavor.
Jaggery
Jaggery is a traditional sweetener that is made from sugarcane juice or palm sap. It is often used in Indian cuisine as a substitute for sugar and can also be used to sweeten yogurt. Jaggery contains natural sugars and minerals like iron and calcium, which can provide additional health benefits.
When jaggery is added to milk before introducing the yogurt culture, the bacteria in the culture consume the sugars in the jaggery along with the lactose in the milk. This results in a sweet and tangy flavor, with the distinct caramel-like flavor of the jaggery.
Overall, jaggery can be a flavorful and nutritious alternative to sugar when making sweet yogurt at home, providing natural sugars as well as minerals that can enhance the flavor and texture of the finished product.
Cardamom Powder
Cardamom powder adds a burst of flavor to the mishti doi. You don’t want it to overpower the entire flavor of mishti doi, so make sure you use just a little bit.
Milk powder
Milk powder can help to thicken and sweeten yogurt by providing additional milk solids, which can contribute to a thicker texture and a sweeter flavor. When added to milk before introducing the yogurt culture, the milk powder can also help to stabilize the protein network that forms during fermentation.
How to make a Bengali mishti doi recipe?
- Take the yogurt and place it on a strainer lined with a muslin cloth. No need to place any pressure, you want to drain the excess liquid naturally.
- Start by heating the milk in a heavy-bottomed pan. [Pro Tip: Wash the pan and don’t wipe off the excess water, this prevents the milk from scorching]
- The milk should be reduced to 1/3 at least. Removing excess water ensures that your homemade mishti doi is thick and creamy. [Don’t judge me :P]
- Add the milk powder, jaggery, and cardamom to the milk now.
- Stir well to mix everything well.
- Remove from flame and let it cool at room temperature.
- Take a clay pot and, using 1 tbsp of the curd, smear it all over the clay pot.
- When the milk mix comes to room temperature, mix the remaining curd with it. Mix well.
- Pour it into the clay pot. Cover with a cling wrap or aluminum foil.
- Now, remember when I said, I’ll show you a hack to mimic a high-temperature environment perfect for the bacteria to do their work.
- Preheat your microwave oven to 200 degrees Celsius/ 392 degrees Fahrenheit in a convection setting for five minutes.
- Now place the clay pot and set it for at least 6 hours.
- If the temperatures are warmer in your place, you can leave it out to set.
- If the temperatures are colder, leave the open light on or pre-heat it longer. If the temperature inside the oven gets cold, pre-heat it again.
- After 6 hours, your curd will set for sure.
- Now place it in the refrigerator to chill for at least 3 hours or overnight.
- Garnish with rose petals or a drizzle of liquid jaggery. Enjoy the creamy, easy mishti doi recipe now!
Step-by-step pictures on how to make doi recipe?
Make it with me- Video Tutorial
Frequently Asked Questions about Bengali mishti doi:
How long does Bengali mishti doi last in the fridge?
Mishti doi lasts for a week if stored covered in a refrigerator, however, with this recipe, that should not be your concern 😛
Why is my mishti doi watery?
It will be watery if you don’t reduce the milk properly, removing excess moisture ensures a creamier mishti doi.
Why is the mishti doi color not the same as sweet shops?
Shops usually use caramel for the color. You can increase the amount of jaggery.
Can I reduce the amount of sweetness?
Yes, you can reduce and increase the amount of sweetness. Vary it just a little to ensure you get similar results.
Other Indian dessert recipes :
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Bengali mishti doi recipe | sweet yoghurt or curd recipe
Bengali Mishti doi, also known as sweet yogurt, is a popular dessert from West Bengal. It is a creamy and delicious yogurt-based dessert that is often served after meals.
Ingredients
- Yoghurt culture: 3 tbsp
- Full-fat milk 3.5%: 500 ml
- Jaggery: 75 grams
- Milk powder: 15 grams
- Cardamom powder: 1/2 tsp
Directions
- Step 1 Take the yogurt and place it on a strainer lined with a muslin cloth. No need to place any pressure, you want to drain the excess liquid naturally.
- Step 2 Start off by heating the milk in a heavy-bottomed pan. [Pro Tip: Wash the pan and don’t wipe off the excess water, this prevents the milk from scorching]
- Step 3 The milk should reduce 1/3 at least. Removing excess water ensures that your homemade mishti doi is thicc and creamy. [Don’t judge me :P]
- Step 4 Add the milk powder, jaggery, and cardamom to the milk now.
- Step 5 Stir well to mix everything well.
- Step 6 Remove from flame and let it cool at room temperature.
- Step 7 Take a clay pot and using 1 tbsp of the curd, smear it all over the clay pot.
- Step 8 When the milk mixture comes to room temperature, mix the remaining curd with it. Mix well.
- Step 9 Pour it into the clay pot. Cover with a cling wrap or aluminum foil.
- Step 10 Now, remember when I said, I’ll show you a hack to mimic a high-temperature environment perfect for the bacteria to do their work.
- Step 11 Preheat your microwave oven to 200 degrees Celsius/ 392 degrees Fahrenheit in a convection setting for five minutes.
- Step 12 Now place the clay pot in there and let it set for at least 6 hours.
- Step 13 In case the temperatures are warmer in your place, you can leave it out to set.
- Step 14 In case the temperatures are colder, leave the open light on or preheat it on longer. In case the temperature inside the oven gets cold in between, pre-heat it again.
- Step 15 After 6 hours, your curd will set for sure.
- Step 16 Now place it in the refrigerator to chill for at least 3 hours or overnight.
- Step 17 Garnish with rose petals or a drizzle of liquid jaggery. Enjoy the creamy easy mishti doi recipe now!
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