Misti Doi (Sweet Yogurt)

Misti Doi (no boiling)

Misti Doi is one of the most popular desserts in Bangladesh. There so many varieties, you will be spoilt for choice. This recipe is for probashi (NRB) Bangladeshis who miss the deshi doi. These days you can buy commercially produced mishti doi in Bangladeshi shops in UK and USA, but for doi lovers like me and my friends and families, they are not just quite right.

The traditional way to make doi (yogurt) is to boil the milk an let it cool down to just warm. Then you add some yogurt with live culture (lactobacillus acidophilus) and leave the mix in a warm place to set. To make misti doi, you have to thicken the milk down to almost half of it's original volume and then add sugar and yogurt before leaving to set. It is quite labour intensive and time consuming.

I developed this recipe based on the original concept but requires no boiling or thickening. In UK we can get Long-life or UHT milk and cream, which have been boiled in ultra high temperature (UHT) before packing. To thicken the milk we can add UHT single cream and sweetened condensed milk. So all you will have to do is mix it all up and put it in the oven - that's all. Because the process is so simple it is possible to make it for large parities.

20 servings

• 1 Litre UHT or Longlife Full cream Milk
• 1 Litre UHT or Longlife Single cream (available in Asian shops)
• 1 can sweetened condensed milk
• 1 cup Sugar
• 1 cup Plain Yogurt with live culture
• Salt 1 tsp

Mix it all up & pour in the dish

Oven: 50c/3hrs uncovered and leave in the oven overnight. (or 8 hours)