Indian & South Asian · Snack
Mishti Doi (Bengali Sweet Caramel Yogurt)
মিষ্টি দই (Mishti Doi)
Silky, gently set yogurt with the deep toffee flavour of caramelised sugar and slow-reduced milk. This version uses lower-fat milk and less sugar, but keeps the classic caramel-brown colour and creamy spoonable set.
- Prep
- 10 min
- Cook
- 475 min
- Total
- 485 min
- Serves
- 6
Calories come from: Carbs 58% · Fat 24% · Protein 18%
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Ingredients
For 6 servings- 4 1/4 cups (1 litre)1,030 gReduced-fat (2%) milk
- 1/3 cup65 gGranulated sugar
- 2 tbsp30 gWater (for the caramel)
- 3 tbsp45 gPlain yogurt with live cultures (starter)
- 1 pinchGround cardamom (optional)
Steps
- 1
Take the starter yogurt out of the fridge so it can come to room temperature.
- 2
Pour the milk into a wide, heavy-bottomed pan and bring it to a gentle boil over medium heat.
- 3
Lower the heat and simmer for about 30 minutes, stirring and scraping the bottom often, until the milk has reduced to roughly 3 cups (700 ml).
- 4
Meanwhile, put the sugar and water in a small, dry saucepan over medium heat.
- 5
Cook without stirring, swirling the pan, for about 5 minutes until the syrup turns a deep amber caramel; take care, it is very hot.
- 6
Turn the reduced milk to low and slowly pour in the caramel, standing back as it will bubble.
- 7
Stir over low heat until any hardened caramel has fully dissolved, then stir in the cardamom if using.
- 8
Turn off the heat and let the milk cool for about 20 minutes until it is warm but not hot, around 43-45 °C (110-113 °F); it should feel comfortably warm on a fingertip.
- 9
Whisk the starter yogurt in a small bowl until smooth, then whisk in a ladle of the warm milk.
- 10
Stir the yogurt mixture back into the pan of milk until evenly combined.
- 11
Pour into clay pots, ramekins or one shallow dish and cover each loosely.
- 12
Set in a warm, draught-free place, such as an oven switched off with only the light on, for about 6 hours until set and lightly tangy.
- 13
Chill the set yogurt in the fridge for at least 1 hour before serving cold.
Swaps, storage and make-ahead
Swaps
- Use whole milk instead of 2% for a richer, thicker set that is closer to the traditional style.
- Replace half the sugar with date-palm jaggery (nolen gur), stirred in once the milk is off the heat, for a traditional winter flavour.
- If you have no clay pots, set the yogurt in small ramekins or glass jars; clay absorbs a little moisture and gives a firmer set, but ramekins work well.
- Use a little brown sugar in place of some of the white sugar if you find caramelising tricky, though the colour and toffee flavour will be milder.
Storage
Keep the set mishti doi covered in the fridge and eat within 3 to 4 days; it gets tangier as it sits. Do not freeze, as the texture turns grainy and watery when thawed.
Make ahead
Make it a day ahead so it has plenty of time to set and chill; keep it covered in the fridge and serve cold straight from the pots.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Milk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (195 g) | Per 100 g | |
|---|---|---|
| Calories | 132 kcal | 68 kcal |
| Protein | 5.9 g | 3 g |
| Carbohydrates | 19.4 g | 9.9 g |
| of which sugars | 19.8 g | 10.2 g |
| Fiber | 0 g | 0 g |
| Fat | 3.6 g | 1.8 g |
| of which saturated | 2.3 g | 1.2 g |
| Sodium | 84 mg | 43 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
