Mishti Doi

Ingredients

• 500 ml Whole Milk
• 120 g Plain Yogurt
• 80 g Sugar

Method

1. Heat {whole_milk} in a small saucepan over medium-low heat, stirring occasionally, for several minutes until steaming and slightly reduced but not boiling; this concentrates the dairy for a fuller set.
2. Cook {sugar} in a light-colored saucepan over medium heat without stirring, swirling the pan as needed, until deeply amber and fragrant, then immediately remove from the heat so it stays bittersweet, not burnt.
3. Whisk the warm {whole_milk} into the caramel a little at a time until smooth, then let it cool until just warm. Whisk in {plain_yogurt} gently until fully combined and silky; keeping the mixture only warm protects the culture for proper setting.
4. Pour the mixture into heatproof bowls, place them in a baking dish, and bake in a low oven until the edges are softly set and the centers still wobble slightly; gentle heat keeps {plain_yogurt} smooth and prevents splitting.
5. Cool the baked doi to room temperature, then chill until fully set and creamy. Serve cold for the cleanest caramel flavor and the classic delicate texture.