Mishti Doi

1. 1
   boil · ~30 min

   Boil and reduce the milk.

   1.Pour the milk into a heavy pan and bring it to a gentle boil over medium heat.

   2.Lower the heat and simmer, stirring often, until the milk reduces slightly and turns creamier.

   3.Scrape down the sides of the pan and mix the milk solids back in as it cooks.

   TIPUse a heavy pan and stir often so the milk does not catch at the bottom.
2. 2
   other · ~5 min

   Make the caramel sugar.

   1.Put the sugar in a small pan over low heat.

   2.Let it melt slowly without stirring too much until it turns deep amber.

   3.Take it off the heat as soon as it caramelizes so it does not taste bitter.
3. 3
   mix · ~10 min

   Mix the caramel into the hot milk.

   Carefully pour the caramelized sugar into the hot reduced milk and stir well until fully dissolved. Let the mixture cool until warm, not hot.

   TIPIf the milk is too hot, it can kill the yogurt culture and the doi may not set properly.
4. 4
   mix · ~3 min

   Add the yogurt starter.

   Place the whisked yogurt in a bowl. Add a few spoonfuls of the warm milk mixture to the yogurt, mix smoothly, then stir it back into the rest of the milk.

5. 5
   assemble

   Pour into serving bowls.

   Divide the mixture evenly into 4 katoris or small bowls.

6. 6
   rest · ~480 min

   Set the mishti doi in a warm place.

   Cover the bowls and keep them undisturbed in a warm spot until the yogurt sets fully.

   TIPDo not move the bowls while setting or the texture can turn grainy.
7. 7
   serve · ~120 min

   Chill and serve the mishti doi.

   Once set, refrigerate for a few hours before serving for the best flavor and texture.

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