Bengali Mishti Doi or Homemade Sweet Yogurt

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Summer is knocking on the door. And nothing can be better than Mishti Doi or Mitha Dahi to automatically cool down your body & soul. I’ve picked this Bengali easy Mishti Doi or Sweet Yogurt, a healthy low fat dessert for you very wisely. One of my favorite desserts on summer is simple sweet yogurt with different flavors. It is low in fat and completely healthy.

You must be thinking,”yogurt and dessert!” I know most of you use yogurt either as part of main course or dip or may be sometime you enjoy your chilled yogurt with salad. But let me share a secret here, Mishti Dahi or Sweet Yogurt is a traditional Bengali dessert item which is locally known as Mishti Doi. No Bengali occasion is complete without Doi bengali Mishti or Sweet Yogurt and Sweets. It is not your regular yogurt. Also it is not at all runny as curd. It is thick, dense and more like creamy cheese cake.

There are many procedures available for preparing Homemade Sweet Yogurt. Here I’ll be explaining three different processes: Traditional, Baked and No Cook No Bake Quick Process. You can have your pick on the base of time and ingredients you have in your hand.

Traditional Process:

The Traditional Process of Homemade Sweet Yogurt requires hell lot patience and perfect timing. Reducing the milk is not an easy job. If you are keen to try the authentic version or don’t have any other option go for this process.

Preparation Time: 15 mins

Cooking Time: 0 mins

Resting Time: 240 mins

Total Time: 255 mins

Yield: 4 servings

Ingredients:

Milk: 1 lt (preferable full fat)

Sugar: 5 tbsp

Curd/yogurt: 5 tbsp (Homemade or store bought)

Preparation:

Boil milk in a heavy deep bottomed saucepan until volume is reduced to almost half of the original.

Remove milk from the flame and add sugar. Stir to allow the sugar to dissolve in the milk. Keep the pan aside to cool it down to warm.

In a small bowl take homemade or store bought curd or yogurt and beat well until it becomes smooth and lump free.

Add 3-4 tbsp of warm milk into the beaten curd. Again beat to make a smooth puree. Adjust the sweetness now.

Pour the milk-yogurt mix into the warm milk of the pan and stir slowly.

Arrange the glass bowls in which you wish to serve the sweet yogurt or any large glass bowl which can hold the complete milk mixture. Pour the warm milk mixture into the bowls/bowl evenly with a ladle. Keep them in a warm place for 4-6 hrs untouched. It is important to leave them untouched otherwise you will not get thick dense sweet yogurt. After waiting period refrigerate them for 1 hr minimum and serve chilled. If you want garnish the sweet yogurt with pistachio or saffron strands.

Quick Process:

If you are in hurry or preparing Sweet Yogurt on large scale for guests I’ll recommend you to pick this process.

Preparation Time: 15 mins

Cooking Time: 0 mins

Resting Time: 60 mins

Total Time: 75 mins

Yield: 4 servings

Ingredients:

Heavy Cream: 1 cup

Curd/yogurt: 1 cup (Homemade or store bought)

Condense milk: 1 cup

Preparation:

Take a large mixing bowl. Pour the yogurt in it and beat it for 1-2 mins with an electric beater on medium speed or until smooth puree is formed. There shouldn’t be any lumps in the puree.

Pour the condense milk into the yogurt. Again beat on same settings for 1 min.

Arrange the individual serving bowls or a large bowl. The bowls should be of either glass or ceramic.

Pour the mixture in the bowl/bowls and keep aside with cover for 1-2 hr or until the surface is firm. Once done refrigerate for 1 hr min and serve with dry fruits or as it is.

Baked Process:

If you want to try something new or you like to prepare your dessert a day ahead of the party this is the procedure for you.

Preparation Time: 15 mins

Cooking Time: 10 mins

Resting Time: 100 mins

Total Time: 125 mins

Yield: 4 servings

Ingredients:

Milk: 1 lt (preferably full fat)

Sugar: 3 tbsp + 2 tbsp

Curd/yogurt: 5 tbsp (Homemade or store bought)

Preparation:

Boil milk in a heavy deep bottomed saucepan then simmer until volume is reduced to almost half of the original. In between the process of reducing milk keep adding sugar little by little. This will prevent milk from diluting again.

Once milk is ready caramelize the 2 tbsp of sugar in a separate pan. no water required in this process. Still if you want to play safe use 1 tbsp of water.

Remove the milk from heat and add this caramelized sugar to the milk. It will give your yogurt the authentic flavor and color of ‘Laal Mishti Doi’ or Sweet Red Yogurt. Allow the milk to cool down to warm.

Preheat the oven to 180⁰C.

When the milk is warm but not hot, take 4-5 tbsp of milk in a separate bowl and beaten yogurt and whisk together and make sure the mixture is lump free. Choose your glass or ceramic pot which is oven proof. Pour the smooth mixture of milk-yogurt in it. Pour rest of the milk in the pot and whisk carefully to make a smooth puree.

Cover the pot with aluminium foil and bake it for 90-100 mins at 180⁰C. Don’t open the oven in between. The sudden drop in temperature will ruin the thickness of yogurt. If you are curious or tensed about the yogurt peep after 90 mins and check the consistency with a skewer. Once done allow the yogurt to cool completely and refrigerate for 4-6 hrs atleast. It is preferable to refrigerate overnight.