Mishti Doi (Rich Fermented Yogurt in Clay Pot, Street Style)
ベンガルの誇る食べる宝石！素焼きの壺が作り出すキャラメル色の極濃ヨーグルト
Description
East India Bengal region's magically rich/sweet yogurt sweet, slow-boiling milk coloring caramel with Jaggery (brown sugar), naturally fermenting inside unglazed clay pots (Kulhad).
Restaurants serving Mishti Doi (Rich Fermented Yogurt in Clay Pot, Street Style)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Milk
- Jaggery(Brown sugar)
- Yogurt(Starter)
- Unglazed pot
Instructions
- [For
- Servings/Ingredients] 500ml full-fat milk,
- tbsp Jaggery (palm/cane brown sugar),
- tbsp plain yogurt (for starter culture),
- unglazed pots (Kulhad).
- Put massive full-fat milk in cauldron, slow-boil stirring on low until volume halves.
- Heat Jaggery (or sugar) and little water in another small pot, scorching to make savory caramel sauce.
- Pour caramel sauce into boiled-down milk, mixing until overall turns beautiful light brown (terracotta), cool to body temp.
- Add small plain yogurt as starter here, pouring brimmingly into 'small unglazed pots (Kulhad)' for Chai lined up at stall.
- Cover pot mouth with paper/cloth, naturally ferment quietly overnight (~
- hrs) in warm place. Here's unglazed pot magic: micro-pores let excess moisture escape, condensing contents into 'cheese-cake-hard sticky ultra-rich state'.
- When fully set, chill ice-cold to serve. So rich it won't lose shape when spooned; scorched caramel richness and yogurt refreshing acidity melt together—Bengal's supreme dessert.
Learn more Spice, substitutes, tips
Key spices
None
Substitutes at Japanese supermarkets
Mix caramel sauce into Greek yogurt (as moisture-drained richness sub)
Pairing
After spicy Bengali fish curry
Trivia
[Hardcore] 'Mishti' is sweet, 'Doi' is yogurt (Bengal accent of Dahi). Dahi is eaten across India, but burning 'abnormal obsession as a sweet'—boiling milk/caramelizing/draining moisture in unglazed vessels—is an invention unique to sweet-toothed Bengalis. Kolkata street corners have countless specialty sweet stalls with mountains of these pots.
Eating tips & etiquette
[Unique Eating] Hold small unglazed pot in hand, crisp-break caramel-colored hard surface with wooden spoon, tasting smooth yogurt emerging from inside lovingly bit by bit with earthy aroma!
Allergen
Dairy