Ingredients:
1 cup full cream milk
2 tablespoons yogurt
5 teaspoons sugar
Method:
Put 3 teaspoons of sugar in a heavy-bottomed pan, on a medium flame to melt.
Allow the sugar to caramelize (brown).
When done add the milk and mix well.
Boil the milk till it is reduced to 2/3rd of its original volume. Stir frequently to prevent the milk from sticking. When it is complete, cool the milk till it is just warm.
Put the remaining sugar to the reduced milk and mix well.
Now add the yogurt to the mixture and stir gently to mix. Pour into the desired container and keep in a warm dark spot for the Misti Doi to set. The best taste results are achieved by setting the Misti Doi in an earthenware pot.
When the Misti Doi has set and is firm, chill for a few hours.
Nice recipe..but there is a problem with my sugar..it does not caramelize..may be I have to try different sugar..
ReplyDeletei don't know what sugar do you use. i generally use Domino's sugar...if its available in your place you can try this.
ReplyDeleteanother thing is the pan in which you are caramelizing the sugar should be dry and hot...there should not be any water in it. if you try these things and still facing problem then let me know. i'll try to help.
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ReplyDeleteEta khoob useful recipe dili! Definitely try korbo... Ki dhoroner doi use korish? Desi type na pasturized?
ReplyDeleteAnindita, caramelization-e ektu time lage. Tumi ki wait korecho long enough? Ami as mentioned by Himika, dry pan e regular sugar gorom kori.. ektu stir koro majhe makje... kichu-kkhon pore lumps form hobe... don't worry about them... aaro kicchu-kkhon pore lump nije nije-e chole jabe and you will get caramelized sugar... taratari heat theke soriye niyo na hole burn hoye jabe.
ReplyDeleteami normal plain yogurt use kori...pasteurized noi.
ReplyDeleteThank you :)
ReplyDeleteHow long I need to keep for Mishti Doi to set?
ReplyDelete