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Fermented milk from Eastern India
Cow or buffalo milk is boiled with 6 to 6.5 % cane sugar, with caramel or jaggery added if wanted, then cooled to 40–45 °C and seeded with the previous day's curd. It incubates for 12–15 hours in earthenware pots placed near the milk shop's open fire and sets into a firm, sweet curd.
| Cow and/or buffalo milk | [fao-tmp] |
| Cane sugar, added before boiling6–6.5 % of the milk | Up to 10 % in Tripura home recipes[fao-tmp][sessou2023] |
| Caramel or jaggery | Optional; FAO says they may be added during production[fao-tmp] |
| Curd from the previous day | Back-slopped starter[fao-tmp][sessou2023] |
| Starter | backslop (previous day's mishti doi) |
Total time across the recorded steps: 12 h – 15 h
What changes: Sugar goes into the milk and it is boiled
Output: sweetened boiled milk.
Microbes at work in this step
boiling kills the raw-milk flora
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cow or buffalo milk is boiled with 6 to 6.5 % cane sugar, with caramel or jaggery added if wanted, then cooled to 40–45 °C and seeded with the previous day's curd. It incubates for 12–15 hours in earthenware pots placed near the milk shop's open fire and sets into a firm, sweet curd. Made in 4 steps over 12 h – 15 h. The longest step, pour into earthen pots and incubate, takes 12–15 h (FAO 1990) and runs at 40–45 °C (FAO 1990). Leuconostoc mesenteroides, abundant in back-slopped Tripura mishti dahi does most of the fermenting.
| Main step | 12–15 hReported[fao-tmp][sessou2023] | Pour into earthen pots and incubate |
|---|---|---|
| Temperature | 40–45 °CReported[fao-tmp] | Pour into earthen pots and incubate |
Mishti doi is a sweetened dahi. Cane sugar goes in before boiling, it may be coloured, and the earthenware pots are held warm near the shop's open fire while it sets.
Made from boiled milk set with an active culture.
Every number is labelled with how it is known. How this atlas is made
