| Misti dahi or sweet curd is an indigenous (India based) | | | | homogenizer with the pressure at 800 PSI. |
| sweetened fermented milk product popular in the | | | | - Then the milk is added with 12% sugar and heated |
| eastern parts of the India, particularly, in the district | | | | to 85°C accompanied by continuous stirring. The |
| of West Bengal. Because of its brown colour as a | | | | heating is continued till it attains 1.5 times |
| result of caramelization of sugar during heating, it is | | | | concentration. A caramelized flavour develops in the |
| also called Lal Doi. | | | | product during concentration. |
| The misti dahi is mainly produced on a domestic scale. | | | | - The milk is then cooled to 30°C and lactic |
| But the potential for its adoption on an industrial scale | | | | culture is added at the rate of 1% and mixed |
| is very bright. At present no legal standards are | | | | thoroughly. |
| available for the product. The recipe for misti dahi is | | | | - The cultured milk is filled in polystyrene cups under |
| as follows. | | | | aseptic condition. The cups are incubated at |
| Method of manufacture | | | | 30°C till the curd (dahi) is properly set and |
| - Good quality cow milk or buffalo milk selected on | | | | desired acidity develops. This usually takes around 8 |
| the basis of organoleptic properties and acidity is | | | | h. |
| standardized to 3.5% fat and 9.0% SNF. | | | | - The cups containing misti dahi are stored in |
| - The standardized milk is filtered through a muslin | | | | refrigerated temperature (5°C) till use. |
| cloth and then heated to a temperature of 70°C | | | | Now the sweet curd is ready. Are you ready to |
| in a multipurpose vat. | | | | taste it? |
| - The milk is homogenized in a single stage | | | | Interested in learning more such sweet cool recipes? |