Difference between revisions of "Misti Doi"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 6: | Line 6: | ||
* 1 cup [[granulated sugar|sugar]] | * 1 cup [[granulated sugar|sugar]] | ||
| − | == | + | == Procedures == |
# That's it, mix them together ( no need to boil and cool the [[milk]] ) and put the mix in the oven at very low temperature for 6 hours. | # That's it, mix them together ( no need to boil and cool the [[milk]] ) and put the mix in the oven at very low temperature for 6 hours. | ||
# By trial and error you will find the correct temperature setting for your oven for the perfect doi ! if it's not setting, up the temperature a bit. | # By trial and error you will find the correct temperature setting for your oven for the perfect doi ! if it's not setting, up the temperature a bit. | ||
Latest revision as of 14:39, 15 July 2012
Ingredients
- 1 litre long life (UHT) full cream milk
- 1 litre long life (UHT) single cream
- 1 cup natural yogurt
- 1 can sweetened condensed milk
- 1 cup sugar
Procedures
- That's it, mix them together ( no need to boil and cool the milk ) and put the mix in the oven at very low temperature for 6 hours.
- By trial and error you will find the correct temperature setting for your oven for the perfect doi ! if it's not setting, up the temperature a bit.
- Let me break the myth about gamcha bandha doi.
- Any doi, if it does not set firm, put it on a gamcha like cloth and hang over a sink to drain for 6 hours.
- There you go, enjoy your gamcha bandha doi - nice and firm.
