Made from milk, curd, and sugar, mishti doi is actually a fermented Bengali dessert. Mishti doi is, in fact, claimed to have been a curd dip to improve gut health, but because of its strong flavours, they began to sweeten it with jaggery, dates, or sugar.
The story of the Bengali dessert actually goes way back and begins with the fermented curd itself. Curd first became popular in Bulgaria. The local tribes of the region offered it to their overlords in bags that were made from animal skins. The bags, in essence, helped in the fermentation process. The Bulgarians have a rich history with yoghurt, and their love for this has travelled throughout the entire border.
With the coming of the British came a version of the yoghurt, not to say that there is no possibility that Indians had their own curd dish in India. The real mishti doi was developed somewhere in the Bogra district of then Bengal, and it spread like wildfire throughout the state and to other parts like Assam and Odisha. The usage of earthen pots to make the dessert is credited to the region as well. The pots let the doi thicken and set while allowing the ferment to culture.
Another claim about the origins of mishti doi comes from Sherpur district, where a Bose family pioneered
Read MoreBegin by pouring the milk into a heavy-bottomed pan and placing it on medium heat.
Let the milk come to a boil while stirring occasionally to prevent it from sticking to the bottom. Once boiled, reduce the heat to low and continue simmering.
Stir occasionally to avoid forming a layer of cream on top. Simmer for 60 to 90 minutes. While the milk is reducing, add the condensed milk to a separate bowl.
Whisk it until smooth. This will ensure that the condensed milk incorporates well into the reduced milk later on.
After the milk has reduced, turn off the heat and let it cool down to a lukewarm temperature. This step is crucial.
Add the yoghurt culture. Do not add to hot milk since it can kill the live cultures and prevent fermentation. Add the condensed milk to it and mix well.
Take the yoghurt and whisk it in a separate bowl until it becomes smooth and creamy. Add this yoghurt to the milk mixture and give it a gentle stir.
Cover the mixture with a clean kitchen towel or a lid and place it in a warm spot in your kitchen. Let it sit undisturbed for 6 to 8 hours.
The fermentation process requires warmth, so make sure to choose a spot that is not exposed to cold drafts.
Refrigerate it for a few hours to chill and firm up. This will enhance the flavours and make it even more enjoyable.
Garnish the mishti doi with a few saffron strands before serving.
This typically occurs when the yoghurt is introduced to hot milk or when the fermenting area is too chilly. Culture should always be added to lukewarm milk and stored in a warm area.
Yes, but make sure the curd is fresh, thick, and not sour. Overly sour curd will affect both taste and texture
In the finished dessert, it should taste a little sweeter than you would like. Fermentation reduces sweetness and adds mild tang.
No, it’s not required. Traditionally, jaggery or caramelised sugar is used. Simply put, condensed milk speeds up and simplifies the process at home.
The primary cause is overfermentation. Leaving it too long or in very warm conditions makes it sour. Check it after 6 hours.
Indeed. Although glass, ceramic, or steel bowls are also useful, earthen pots aid in setting and taste.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
