Exploring the Delightful World of Mishti Doi!
Introducing the heavenly dessert;
Mishti Doi with its luscious and delectable richness rules all over the hearts of people in Bengal as it is originated from Bengal, “Mishti” means sweetness, and “Doi” represents curd. Although even out of the region it has it’s following in India and Bangladesh. So creamy, textured like honey in the pot and mildly sweet to your senses; Mishti Doi / sweetened set curd is simply delicious. Neither baked nor steamed, yogurt cooked full of richness in its traditional way makes every sweet lover fall for it. Mishti Doi is more than a dessert, indeed added as a part of Bengali culture and tradition. It is a stapled dessert in Bengali culture and to be found in almost every shop in Bengal.
A Journey from Bulgaria to Bengal:
This Bengali version of yogurt is different as fermented with items like sugar, milk and jaggery. Mishti Doi is back in history to be found in Bulgaria. As most of the Bulgarian food contains yogurt it was a markable sweet trail from Bulgaria to Bengal. The yeast that helps to make Mishti Doi is called Lactobacillus BulgariKush to honour the name of the country that first taught the world how to make yogurt. In a way, the modern Mishti Doi was remembered back from 150 years by spearheaded one, Bose family who unfortunately were dismissed By Altaf Ali Choudhary and so the Nawab of Bogura made the setup of shops and industries in Bangladesh. Today every festival that a Bengali celebrates has a special place and value for Mishti Doi. Like wisely it is enjoyed in summers after the lunches to have the cooling and chilling fill up to the stomachs.
The Unique Taste of Mishti Doi differs from natural yogurt:
Naturally, the normal yogurt is prepared by adding a mixture of lactic acid bacteria to the milk and so the consistency is creamy smooth and tastes savory with tangible sweetness. The lactobacillus bulgaricus and streptococcus thermophiles are to be used as lactic acid. In some other places all over the world, some replacing milk acid bacteria are allowed to use in making yogurt culture. Although adding this kind of yogurt culture the milk starts fermenting and while doing so the amount of lactose already present in the milk is converted to lactic acid. Whereas Mishti Doi is first sweetened and in order it is made of thickened milk. Followingly the milk is reduced and thickened and then the sweetener and yogurt are added as then it brings grainier consistency. Milk reduction brings a luxurious taste and thick brownish texture. Sweetened with jaggery, mildly flavored with cardamom powder, garnished with silvered nuts and rose petals in the earthen cups also keeping it for a night to set what in the heaven one can ask for heaven! Natural yogurt with its goodness and healthy impact can be served every day in a meal Indian and in variously used in dishes like curries, snacks, etc. Fascinating it's the benefits of keeping one’s appetite at its peak and can cherish its properties of bringing a cooler to digestion.
Mishti Doi's Influence on Bengali Cuisine:
Mishti Doi (Aka Lal Dahi) on the other hand is pleasant support for dishes like Shorshe Ilish, Doi Maach, and Mishti Doi Pitha addressed as a traditional pancake. Its specialization in making a healthier way to cut down the heat in appetite makes it versatile. Earlier when the right medicines for diseases like typhoid were yet to be found, Mishti Doi acted as the best healing agent as lactose and good bacterial properties were magically amazing.
Bogura, a historically famous city in Bangladesh, is renowned for its Doi industry. Bogurar Doi, also known as Bogura yogurt or curd, holds a legendary status with its creator, Ghetu Ghosh, being revered. Stories attribute its patrons to esteemed figures like Queens Victoria and Elizabeth II, as well as political leaders like Yahya Khan and John Anderson. The yogurt's origins in Bogura, the gateway to northern Bangladesh, are celebrated, along with its key ingredient: fresh, rich desi dudh (full-cream cow's milk). The Sahiwal cow breed, introduced by Rabindranath Tagore himself, has played a vital role in Bogura's doi-making legacy.
The Irresistible Charm of Mishti Doi:
Trying the Doi is a must for visitors, as it is prepared throughout Bangladesh but nowhere tastier than in Bogura, according to yogurt maker Gouro Chandro Mohonto. The milk quality and condensation process are crucial for the final product. Milkman Shobuj and his team collect and deliver 550-750 litres of milk daily, ensuring its consistency and quality. Using earthenware is essential, with the pots warmed in the oven to aid the Doi setting and eliminate germs.
Immerse yourself in the extraordinary world of Doiee, a dessert that pays homage to the captivating traditional Yogurt of Bangladesh technique that we the “TiffinWalli” use while making doi. Meticulously handcrafted, our passion shines through in every bite, offering a symphony of irresistible and enchanting flavors. Whether you're a curious newcomer or a devoted connoisseur, prepare to be captivated and crave the extraordinary experience that Doiee delivers with every tantalizing taste. Our Mishti doi acts as a probiotic as the primary ingredient curd has anti-inflammatory properties, helping your appetite to be built well. Also, our Mishti Doi is suitable for lactose intolerance, since it is light on the stomach. So, let's have our cravings a piece of great advice and make Mishti Doi our first choice.
Satisfaction to its fullest is assured at “TiffinWalli CIC”. Promoting a healthier lifestyle, you can find our dessert at https://www.tiffinwalli.co.uk/herstory