• I will share how to make authentic Bengali Mishti Doi aka Lal Doi following three methods; setting it naturally; using stove-top and also Mishti Doi making in Oven.

processing the milk to make bengali yogurt

• Take 100g Sugar in a heavy-duty pan; keep the flame on the higher side.
• Add 2 tablespoon Water.
• Let the caramel form and stir in between.
• It will take around 2 minutes to melt the sugar.
• The Sugar after melting will turn Brown in color.
• Now add 1 cup water and mix vigorously.
• This syrup is responsible for the typical red color of Lal Doi aka Mishti Doi; 
• If you wish to make white doi; do not caramelize sugar but add it while boiling the milk.
• To make prefer Mishti Doi (perfect texture) do not add sugar after boiling the milk; instead cook it along with the milk
• Now add 100ml Milk and mix properly.
• Let it boil.
• Now add a mixture of 900ml full-cream milk and 100ml water.
• Add 1 tablespoon Ghee as well. It will help in setting the top of Mishti Doi Properly.
• Now reduce the flame and cook for around 20 minutes.
• Water is a very important ingredient for this recipe; the water will help to cook for a longer time.
• Now add 100g Milk powder and mix.
• Boil the mixture for 10 minutes on a low flame.
• Scrap the sides of the pan where malai is forming and mix with the milk in between
• Once the mixture reduces to ¾th switch the flame off; do not reduce the milk in excess
• Now take a ladle and run it through the milk to form foam
• Do it for 2 minutes.
• By this time the milk will be at the right temperature to add the culture
• Check with your finger; if you can put it through, the milk is good to go; not too much hot nor too cold, but lukewarm.
• Take 2 tablespoon plain curd as culture (Sanjha) if you are making Mishti Doi in summer (Indian summer); in the winter double the amount.
• Mix with a spoon to smooth it.
• Now take 1 ladle full of milk from the milk mixture and mix with the culture.
• Add this to the milk.
• Give a final mix with the ladle; do not overmix while adding the culture.

Setting Mishti Doi Naturally

• It is better to use a big earthen pot for setting the doi naturally.
• Pour the mixture.
• Cover the pot with a lid and place it in a warm place for 8 hours; the Bangali Mishti doi will set properly.
• In the winter, place it within a casserole to set.

Setting Misti Doi on the stove-top

• Take the mixture in an earthen pot.
• On the stovetop, on a low flame, place a deep-bottom bowl and place a stand.
• Now place the earthen pot and cover it with a lid, and keep it on a low flame for 15 minutes.
• It will set within 4-5 hours, depending on the temperature.

Setting Mishti Doi on Oven

• Take the mixture in a Ceramic bowl or glass bowl, or you can use an earthen pot as well.
• In the oven/ OTG: place the bowl in a pre-heated oven at 180 degrees C for 15 minutes; this process will also help in setting the cur in reduced time.

Before Serving 

• Once set, refrigerate Mishti Doi for 2 hours before serving.