Mishti Doi

In a heavy-bottomed pan, bring the 1 liter of milk to a rolling boil and simmer until it reduces to half its professional-grade volume.

In a separate small pan, heat 1/2 cup of sugar on low flame without water until it melts and turns shimmering golden-brown.

The caramelization of sugar is the absolute secret to achieving the traditional professional-grade flavor and color.

Carefully add the hot caramel to the reduced milk; whisk vigorously to integrate the professional-grade flavors.

Add the remaining sugar and cardamom powder to the milk; stir until everything is professionally dissolved.

Allow the caramel milk to cool until it is professional-grade lukewarm (body temperature).

Whisk the yogurt starter until smooth and add it to the lukewarm milk; stir thoroughly to distribute the professional bacteria.

Pour the mixture into traditional clay pots or individual professional-grade glass bowls.

Cover the pots and keep them in a warm, undisturbed professional space for 8-10 hours until the yogurt sets.

Once set, refrigerate the Mishti Doi for at least 4 hours and serve ice-cold for an authentic professional experience.