Bogurar doi, whose Bengali name means Bogura yogurt, is a thick sweet yoghurt from the city of Bogra in Bangladesh. It is a traditional dessert that is popular throughout the country and is regarded as a variation of mishti doi, another sweet yoghurt of the Bengali table. It is made by boiling full cream milk down with sugar and a little baking soda in a pan, then setting it with a small amount of older yoghurt used as the starter, in a clay pot. Its invention is credited locally to Ghetu Ghosh of Sherpur in the Bogra district, while Gaur Gopal Ghosh is remembered for the creamed version. The product received geographical indication status in Bangladesh on 26 June 2023, and more than five thousand workers are reported to be employed in the yoghurt trade around Bogra.
Facts
Classification
Dietary Suitability Connections
In Cuisine
Source Bogurar doi (Wikipedia)
Uses Ingredient
Source Bogurar doi (Wikipedia)
Source Bogurar doi (Wikipedia)
Source Bogurar doi (Wikipedia)
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Source Bogurar doi (Wikipedia)Lead sentence [origin-region]Quote, Lead sentence [origin-region]
is a yoghurt from Bogra of Bangladesh.
Sources
1. Bogurar doi (Wikipedia)
Lead sentence
It is a traditional dessert of Bangladesh and popular all over the country.
Formula section
To make Bogra yogurt, full cream milk, sugar, sodium bi-carbonate (baking soda) a small amount of old yogurt, known as base yogurt, and a clay pot are needed.
Lead sentence [origin-region]
is a yoghurt from Bogra of Bangladesh.
In Cuisine: Bengali Cuisine, Lead sentence [in-cuisine]
Bogurar doi (Bengali: বগুড়ার দই, lit. 'Bogura Yogurt') is a yoghurt from Bogra of Bangladesh.
In Group: Fermented Leaf and Dairy Dishes, Lead sentence [in-group]
It is a variation of Mishti doi, another yoghurt variation.
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