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Ingredients
  

  • 2.5 cups Milk
  • 1 tin Evaporated Milk
  • ½ cup Heavy cream optional but makes it extra creamy, like store-style
  • ½ cup Sugar adjust to taste
  • 2 tbsp Brown sugar or jaggery for caramel flavor
  • 3-4 tbsp Yogurt with active cultures plain, unsweetened

Instructions
 

Prepare Yogurt Starter

  • Place thick yogurt in a cheese cloth or a sieve and let it rest.

Prep the Milk

  • In a heavy pot or directly in the Instant Pot on Sauté, add 2tbsp sugar and 2tbsp water and let it caramelize.
  • Add milk, heavy cream, sugar and evaporated milk. Boil for 5–7 minutes, stirring to avoid burning.
  • Let it simmer until it reduces a little (optional, but gives authentic thick texture).
  • Cool it down until it’s warm but not hot (around 40–43°C / 105°F).
  • (If it’s too hot, the curd will split.)

Make Caramel Sauce

  • In a pan, add sugar, brown sugar/jaggery.
  • Heat on medium until it melts and turns golden-amber.
  • Slowly pour 3–4 tbsp warm milk into it to dissolve the caramel.
  • Add this caramel mixture into the warm milk and whisk well.
  • The milk will turn a beautiful light caramel color — exactly like Bengali mishti doi.
  • Add 3–4 tbsp yogurt into the warm caramel milk.
  • Whisk gently.
  • Pour into small clay pots/glass jars or the Instant Pot’s steel bowl.

Instant Pot Setting

  • Place the jars on the trivet.
  • Close the lid (venting doesn’t matter).
  • Press Yogurt Mode → Normal.
  • Set timer to 8–10 hours.
  • Tip: Mishti doi becomes darker and richer when fermented longer.
  • Chill & Set
  • Once it’s done:
  • Carefully remove the jars.
  • Refrigerate for at least 6–8 hours.
  • Mishti doi thickens and sets perfectly once chilled.