Mishti doi or mishti dahi is an East Indian dessert made by fermenting prepared milk and sugar into thick yogurt. Traditionally it is fermented in earthen pots, allowing moisture to evaporate naturally, creating a thick, custard-like product, much sweeter than Western yogurts.
- 4 cups whole milk
- 5 Tbsp. coconut crystals
- 2-3 tsp. water
- 5 Tbsp. yogurt
- pureed strawberries
- In a 4-quart pot, heat milk and reduce to 2 cups. This may take 30 minutes or more. Do not allow milk to get scorched.
- When the milk is nearly reduced to 2 cups, prepare coconut crystals by combining water and crystals in a very small saucepan or skillet over medium heat. Use a rubber spatula to scrape towards the center as it liquefies and bubbles, about 30-45 seconds. Do not let mixture cool or it will solidify.
- When milk has reduced to 2 cups, add coconut crystals and mix well.
- Cool to 108º-110ºF.
- Add yogurt, mixing well.
- Culture 6-8 hours in yogurt makeror other appliance, at 105-110ºF.
- Serve warm or chilled with blueberry and/or strawberry puree.