// Workers AI · dad joke modeWhat did mishti doi say to its date? "You're a yogurt match.

Mishti Doi
	Mishti doi
Alternative names	Mitha doi (Assamese), Meeṭhi dahi (Hindi), Miṭha dahi (Odia)
Type	Dahi (yogurt)
Course	Dessert
Place of origin	West Bengal Bangladesh
Region or state	Bengal
Associated cuisine	India, Bangladesh
Main ingredients	Milk, Curd, Sugar, Jaggery
Variations	Nabadwip-er lal doi, Bograr Mishti doi
	Media: Mishti Doi;

Mishti doi (Bengali: মিষ্টি দই; transl. Sweet curd) is a fermented sweet doi (curd) originating from the Bengal region of the Indian subcontinent.^[2] It is popular in Bangladesh and in the Indian states of West Bengal, Tripura, Assam's Barak Valley.^[3]^[4]^[5] It is made with milk and sugar or jaggery. It differs from plain yogurt because of the technique of preparation. There are many variations of mishti doi according to their popularity. Sweet curd of Nabadwip, Kolkata, Bogra, etc are very popular.^[6]

Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to ferment overnight.^[7] Earthenware is always used as the container for making mitha doi because the gradual evaporation of water through its porous walls not only further thickens the yoghurt,^[8] but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in the West.^{[citation needed]}

Before the discovery of miracle drugs^{[peacock prose]} for typhoid, well-known^[who?] alopathic physicians like Dr. B. C. Roy, Col. Denham White and Nilratan Sircar prescribed mishti doi for their patients which helps to accumulate Vitamin Bs.^[9]

References

↑ Chakraborty, Priya; Ghatani, Kriti (2026). "A Documentation on the traditional fermentation practices and contemporary perspectives of Mishti doi in Bengal". Discover Food. 6: 9. doi:10.1007/s44187-026-00806-2.
↑ Tamang, Jyoti Prakash (5 August 2016). Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer. p. 20. ISBN 978-81-322-2800-4.
↑ Mudgil, D.; Mudgil, S. B. (1 January 2015). Glossary of Dairy Technology. Scientific Publishers. p. 84. ISBN 978-93-86102-32-4.
↑ Tamang, Jyoti Prakash; Kailasapathy, Kasipathy (1 July 2010). Fermented Foods and Beverages of the World. Boca Raton, Florida: CRC Press: Taylor & Francis Group. p. 17. ISBN 978-1-4200-9496-1.
↑ Whyte, Mariam; Lin, Yong Jui (2010). Bangladesh. New York: Marshall Cavendish Benchmark. p. 144. ISBN 9780761444756.
↑ Ruj, Subrata (2019). Mistanno Mitare: A Collection of Prose (in Bengali). Howrah: Sristisukh Prokashan LLP. p. 88. ISBN 978-93-88887-73-1.
↑ Brien, Charmaine O' (15 December 2013). The Penguin Food Guide to India. Penguin UK. ISBN 978-93-5118-575-8.
↑ Krondl, Michael (1 October 2011). Sweet Invention: A History of Dessert. Chicago: Chicago Review Press. pp. 59–60. ISBN 978-1-56976-954-6.
↑ Dasgupta, M. (14 October 2000). Calcutta Cookbook: A Treasury of Recipes From Pavement to Placemedref. PenguinMarch UK. ISBN 978-93-5118-149-1.

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[1] Chakraborty, Priya; Ghatani, Kriti (2026). "A Documentation on the traditional fermentation practices and contemporary perspectives of Mishti doi in Bengal". Discover Food. 6: 9. doi:10.1007/s44187-026-00806-2.

[2] Tamang, Jyoti Prakash (5 August 2016). Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer. p. 20. ISBN 978-81-322-2800-4.

[3] Mudgil, D.; Mudgil, S. B. (1 January 2015). Glossary of Dairy Technology. Scientific Publishers. p. 84. ISBN 978-93-86102-32-4.

[4] Tamang, Jyoti Prakash; Kailasapathy, Kasipathy (1 July 2010). Fermented Foods and Beverages of the World. Boca Raton, Florida: CRC Press: Taylor & Francis Group. p. 17. ISBN 978-1-4200-9496-1.

[5] Whyte, Mariam; Lin, Yong Jui (2010). Bangladesh. New York: Marshall Cavendish Benchmark. p. 144. ISBN 9780761444756.

[6] Ruj, Subrata (2019). Mistanno Mitare: A Collection of Prose (in Bengali). Howrah: Sristisukh Prokashan LLP. p. 88. ISBN 978-93-88887-73-1.

[7] Brien, Charmaine O' (15 December 2013). The Penguin Food Guide to India. Penguin UK. ISBN 978-93-5118-575-8.

[8] Krondl, Michael (1 October 2011). Sweet Invention: A History of Dessert. Chicago: Chicago Review Press. pp. 59–60. ISBN 978-1-56976-954-6.

[9] Dasgupta, M. (14 October 2000). Calcutta Cookbook: A Treasury of Recipes From Pavement to Placemedref. PenguinMarch UK. ISBN 978-93-5118-149-1.

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v t e Yogurt
Varieties	Curd Dadiah Dhau Frozen Matzoon Nai lao Qatiq Strained
Cultures	Lactobacillus delbrueckii subsp. bulgaricus Streptococcus thermophilus Lactobacillus Bifidobacterium
Dishes	Borani Churri Çılbır Chukauni Cucumber raita Dahi chutney Dahi baigana Dahi machha Dahi puri Dahi vada Dahibara Aludam Dovga Jameed Kadhi Kashk Mitha dahi Parfait Papri chaat Raita Shrikhand Spas Tarator Tzatziki Zhoixo
Drinks	Acidophiline Ayran Chaas Chal Chalap Doogh Lassi Leben Mattha Nai lao Omaere Ryazhenka Varenets
Related	Fermented milk products Amasi Buttermilk Calpis Clabber Crème fraîche Filmjölk Jocoque Kefir Kumis Mursik Quark Skyr Smetana Sour cream Soured milk Suorat Viili Yakult Yayık ayranı Ymer Whey

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// Workers AI · dad joke modeWhat did mishti doi say to its date? "You're a yogurt match.

References