Mishti doi, caramelized sweet yogurt (Bangladesh)

Preparation

1. 1

   Pour the milk into a thick-bottomed pot and bring to a boil, then simmer uncovered for 20-25 minutes over low heat, stirring often, until it reduces by about a third.

2. 2

   In a separate small pot, heat the sugar dry over medium heat without stirring, just tilting the pot, until you get an amber caramel (watch closely, it darkens very fast at the end).

3. 3

   Carefully pour the hot caramel into the reduced milk while mixing well (watch for splatters), and cook for another 5 minutes so everything dissolves smoothly.

4. 4

   Remove from the heat and let it cool until just warm to the touch (about 40°C): too hot and it would kill the yogurt cultures.

5. 5

   Whisk in the yogurt gently to blend it in evenly.

6. 6

   Pour into small clay or glass pots, cover and let ferment for 6 to 8 hours in a warm spot (an oven turned off with the light on works well), until set.

7. 7

   Refrigerate for at least 2 hours before serving well chilled.