ILEA001700245: Indian Dessert Mishti Doi

Indian Dessert Mishti Doi

Mishti doi or Meetha Dahi or Sweet curd is a traditional fermented sweet doi or yogurt originating from the Bengal region of the Indian subcontinent and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, and in the nation of Bangladesh. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to bacterial (lactic acid bacteria) ferment overnight. The increased acidity causes the milk proteins (casein) to tangle into solid masses or curds. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yogurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in the West. The sweet curd in clay pot photo was taken at Tehatta, West

Indian Dessert Mishti Doi

Mishti doi or Meetha Dahi or Sweet curd is a traditional fermented sweet doi or yogurt originating from the Bengal region of the Indian subcontinent and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, and in the nation of Bangladesh. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to bacterial (lactic acid bacteria) ferment overnight. The increased acidity causes the milk proteins (casein) to tangle into solid masses or curds. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yogurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in the West. The sweet curd in clay pot photo was taken at Tehatta, West

Indian Dessert Mishti Doi

Mishti doi or Meetha Dahi or Sweet curd is a traditional fermented sweet doi or yogurt originating from the Bengal region of the Indian subcontinent and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, and in the nation of Bangladesh. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to bacterial (lactic acid bacteria) ferment overnight. The increased acidity causes the milk proteins (casein) to tangle into solid masses or curds. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yogurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in the West. The sweet curd in clay pot photo was taken at Tehatta, West

Indian Dessert Mishti Doi

Mishti doi or Meetha Dahi or Sweet curd is a traditional fermented sweet doi or yogurt originating from the Bengal region of the Indian subcontinent and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, and in the nation of Bangladesh. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to bacterial (lactic acid bacteria) ferment overnight. The increased acidity causes the milk proteins (casein) to tangle into solid masses or curds. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yogurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in the West. The sweet curd in clay pot photo was taken at Tehatta, West

Indian Dessert Mishti Doi

Mishti doi or Meetha Dahi or Sweet curd is a traditional fermented sweet doi or yogurt originating from the Bengal region of the Indian subcontinent and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, and in the nation of Bangladesh. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to bacterial (lactic acid bacteria) ferment overnight. The increased acidity causes the milk proteins (casein) to tangle into solid masses or curds. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yogurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in the West. The sweet curd in clay pot photo was taken at Tehatta, West

Indian Dessert Mishti Doi

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Indian Dessert Mishti Doi

Indian Dessert Mishti Doi

Indian Dessert Mishti Doi

Indian Dessert Mishti Doi

Indian Dessert Mishti Doi