Photograph of the finished Mishti doi

India · Sữa chua đường thắng ủ hũ đất

Mishti doi

1 hr Hands-on time + 10 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh milk Fresh milk 10 ⅛ cups
  • Photograph of Sweetened condensed milk Sweetened condensed milk 2 cups
  • Photograph of Palm sugar Palm sugar 12.7 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 8.5 oz
  • Photograph of Cardamom Cardamom 0.6 oz
  • Photograph of Pistachios Pistachios 3.5 oz

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.
Start cooking