Mishti doi is a fermented sweet yogurt dessert from the Bengal region of the Indian subcontinent, made by boiling milk until slightly thickened, sweetening it with sugar, jaggery or brown sugar, and letting it ferment overnight, often with a touch of cardamom for fragrance. It comes from West Bengal and Bangladesh and is also popular in the Indian states of Tripura and in Assam's Barak Valley, with the sweet curds of Nabadwip, Kolkata and Bogra especially well regarded; it is traditionally set in porous earthenware containers, whose gradual evaporation thickens the yogurt while holding the fermentation at the right temperature. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Connections
Expresses Tradition
Source Mishti doi (Wikipedia)
In Cuisine
Source Mishti doi (Wikipedia)
Uses Ingredient
Source Mishti doi (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Mishti doi (Wikipedia)
Introduction
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 ferment overnight. Earthenware is always used as the container for making mishti doi because the gradual evaporation of water through its porous walls not only further thickens the yoghurt, 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.
- Uses Ingredient: Jaggery, Infobox main_ingredient field: Milk, Curd, Sugar, Jaggery
Expresses Tradition: Fermentation, lead paragraph
Sweet curd) is a fermented sweet doi (curd) originating from the Bengal region of the Indian subcontinent.
In Cuisine: Bengali Cuisine, lead paragraph
Sweet curd) is a fermented sweet doi (curd) originating from the Bengal region of the Indian subcontinent.
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