Bengali Mishti Doi /Lal Doi/Red Sweetened Yogurt
http://www.hamareerasoi.com/2012/05/...sweetened.html



Ingredients:
1 ltr Full cream milk
3 tbsp Sugar
3 tbsp DemeraraSugar
2 tbsp plain Yogurt (should have Active Bacterial Culture)
4 Earthen pots


Method:
Heat milk in a heavy bottomed pan, stir continiously. After the first boil, add sugar and keep stirring, boil until the amount is reduced to half. By this time milk will be thick and light brown in color. Remove from pan and let it cool down for 5-10 minutes. In another pan melt 3 tbsp demerara sugar with 1 tbsp water and keep stirring. Keep an eagle's eye on this, allow it to turn light brown in color,caramel is ready to be added in milk for light brown color of sweetened curd. Add this caramel to the milk and mix thoroughly. Keep this back on heat for 5 more minutes. Now let this cool down to room temperature, add curd and stir just once. Pour this liquid into the earthen pots, cover and keep them in warm place to set. In between do not move the pots while the fermenting process, it is done to to prevent the breaking up of curd. Leave these pots for overnight (minimum 10 hours) and then you can keep them in fridge to enjoy chilled lal doi.