If you live in Bengal you can’t eat Mishti Doi and love it. And because we eat it so much we make it at home rather than buying the store-bought ones
If you do not have jaggery, you can use jaggery powder or use white sugar and caramelize it before adding it to milk. However, it tastes best with GUR or jaggery. We’ve used Patali Gur.
1. Use sour yogurt and drain off the excess water.
2. This is the trick if you want thick-set yogurt. Heat your milk so that it thickens and then let it cool to a warm temperature.
3. Heat jaggery on low flame and let it melt
4. Add this warm milk to the jaggery a little at a time and make sure it’s mixed well.
5. Take about 1 tablespoon of the hung yogurt and add some of this jaggery milk and whisk well.
6. Pour the mixture into the milk after it’s warm and not hot and mix well.
7. Pour into mitti ke sikore or a steel bowl and keep it in a really warm place inside your kitchen. We cover it with lots of thick cloth and stay undisturbed.
8. Check after 4-5 hours. The setting will depend on where you stay so stay calm and wait.