Mishti doi

Method

1. 1 Heat the fresh milk until it reduces to three-quarters of its original volume, then let it cool down to 45 degrees Celsius.
2. 2 Caramelize the palm sugar until it turns a reddish-brown color, then mix it into the warm milk.
3. 3 The lightly caramelized sugar gives the dish its unique color and smoky flavor; the normally melted sugar results in a less intense taste.
4. 4 Add condensed milk and yogurt starter when the mixture is still at 45 degrees Celsius.
5. 5 Temperatures above 50 degrees Celsius kill the yeast and prevent it from setting in the jar; you must check this with your finger.
6. 6 Pour into an earthenware jar, let it sit warm for 8 hours, then refrigerate for 2 hours. Sprinkle with pistachios when serving.