Wednesday, 29 August 2012

Misthi Mukh

I am sure this is an inner bong instinct in me..." Misthi Mukh  kore shuru koro"...(Initiate any work with a sweet in your mouth) and hence I am starting my blog with this Yoghurt recipe. And Ma ( mum) being my inspiration in all the experimentation I do in my kitchen...this is a hands down inherited recipe from her....Thank you Ma.I still remember umpteen number of times she has tried to persuade me to make my own Doi or more easily understood ghore pata doi..( bengali version of Yoghurt). Those childhood days after lunch, we were always given a bati of doi ( bowl of yoghurt) with sugar sprinkled. Of course as the yoghurt was sour. Then Ma starting mixing the sugar when boiling the milk..and it was her version of Mishthi Doi (Sweet Yoghurt). And when I started my own sansar ( my family and probably what I mean that I was the main one responsible to feed my hubby and son), Yoghurt was readily available in the supermarkets. And that too with so many choices..full fat, half fat, 99% fat free..etc..and not to mention the vivid flavours to choose from. Hence I refused to prepare the Homemade version. Even Ma used to give in when she visited as she also relished the flavours available in the supermarket aisles. Of course the full fat ones were always the most favourite...Now that I have all the time in my hands and I saw ma preparing the yoghurt very closely. I really sneaked into the kitchen and told myself.."C'mon let me try..Good use of so much extra milk I have in the fridge". And to motivate myself , I even bought this lovely piece of Handi( A round ceramic pot) which is perfect to set the yoghurt. And since then I am actually regularly preparing the yoghurt. I have stopped buying them from the shops. I have made different versions ..used Patali Gur(Jaggery from dates), used raw sugar and sometimes plain without sugar. This yoghurt, mind you does not remain as thick as it is when set initially. Once you do the first scoop of the yoghurt to serve, then there is some water retention in the handi. I know I have passed as my son R loved it at the first try. 

Milk-  5 cups
Yoghurt - 5 Tbsp
Sugar - 5 Tbsp or other sweetners as per taste (optional, you can just make it tok doi - sour yoghurt)

How I make-

I boiled the milk on a thick bottom pan. Remember not to boil too much. ( it should not be reduced for payesh or khir). At this point, I add the Raw Sugar or Patali Gur if I want to make it sweet. If you just want the plain sour doi, then just leave it as it is.
I keep the pan away from the burner to cool down. Meanwhile I add the already stored yoghurt to my claypot. Now its time to use the magic touch. Use your hands to nicely spread the yoghurt on all the sides of the Handi too, so that when milk is poured, it is in contact with the yoghurt. This will help in better setting of the doi.
Wait till the milk comes down to room temperature. Then pour the milk in the handi and use another spoon to mix it thoroughly with the yoghurt.
Then just say your mantra for a lovely set doi to be prepared...and lovingly cover it and keep it away in a dark warm place and stick a "Do not Disturb " sticker. Yes, this pot should not be handled now until the doi is set and ready. I generally keep it away inside the oven and I know it is safe. Living in a hot humid climate does have its advantages


  1. Hi Zani
    I live in Singapore too and am a non Bengali. Can u please tell me where I could get patali gur and prepared mustard for mustard fish preparations. I really enjoy the bengali food i have tasted so far! Mustaffa did not have patali gur..only sugar cane versions and gula melaka.

  2. Hi

    Sorry did not look at this earlier .. had been quite passive blogger and now I have started working on my FB page more . I used to get patali gur from Kolkata. Now I have moved to Australia but still get the gur from Kolkata.

  3. Ok thanks, I miss Bengali food!


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