What is mishti doi and how is it made?

What does mishti doi mean?

In Bengali, mishti means sweet and doi means curd or yogurt, so mishti doi is “sweet curd”. It is a thick, sweetened yogurt eaten as a dessert or snack, associated with Bengal in India and also found in Bangladesh. It is also called lal doi (“red curd”) because of its reddish-brown color.

What is it made of?

• Milk, reduced by boiling until thicker.
• A sweetener: jaggery traditionally, or lightly caramelized white sugar in many home recipes.
• A spoonful of plain curd or yogurt with live cultures to start fermentation.

The reddish color comes from caramelized sugar and the long-cooked milk. Some makers produce a pure white version.

How is mishti doi made?

1. Reduce the milk. Simmer it, stirring, until it has thickened and reduced (home recipes vary).
2. Sweeten. Stir in jaggery or caramelized sugar. If you caramelize sugar, stop at a light golden-yellow; burnt sugar turns bitter.
3. Cool. Let the milk cool until it is warm to the touch, not hot, or it will kill the culture.
4. Add the starter. Whisk in a spoonful of curd.
5. Set. Pour into a clay pot or heatproof dish, cover and leave in a warm place for several hours or overnight until firm.
6. Chill. Refrigerate before serving.

Why clay?

Mishti doi is traditionally sold and set in unglazed clay pots. The porous clay absorbs extra water as it sets, which helps make it thick. If you do not have a clay pot, a regular dish works, though the texture may be a little softer.

How is it served?

Cold, with a spoon, sometimes topped with chopped toasted nuts. Because it is sweetened, treat it as a dessert, and check labels on packaged versions for sugar.