Misti doi

Method

1. 1 Heat the milk in a wide saucepan for 35 minutes until it reduces to two-thirds of its original volume, stirring frequently.
2. 2 Cook the palm sugar separately until it melts into a dark caramel, then mix it into the milk.
3. 3 Palm sugar cooked to caramel is the source of the brown color and smoky flavor of misti doi.
4. 4 Let the milk cool down to 45 degrees Celsius before mixing in the yogurt starter; if it's hotter, the cultures will die and the yogurt won't curdle.
5. 5 Pour into an earthenware bowl and keep warm in a darkened oven for 8 hours.
6. 6 Bake at 150 degrees for 12 minutes until the surface is slightly browned, then refrigerate for 4 hours and sprinkle with pistachios.

With an appliance

• Air fryer 55 min

  Replace step 6: spray a very thin layer of oil around the clay bowl, set the yogurt surface in a 165-degree hot air oven for 8 minutes, and rotate the tray after 4 minutes; the surface sets quickly, do not flip, and divide into individual bowls.