作法
- 寬底厚鍋將牛奶煮滾，轉小火不時攪拌，慢煮 30 分鐘至體積收為原本的三分之二、開始變稠。
- 加入 khejur gur 與白糖，攪至完全溶解。再煮 10 分鐘——奶與糖會逐漸變成深琥珀褐色。這個焦糖化是 mishti doi 的招牌，淺色奶會做出味道單薄的優格。
- 把奶降溫至約 38°C 微溫——以乾淨手指測試，應只覺微暖。
- 拌入優格菌種，大力打 60 秒至均勻。
- 倒入小陶罐，蓋上蓋子或保鮮膜。陶罐會吸走部分水分，讓優格略乾並形成標誌性的硬實質地。
- 靜置在約 30°C 的溫暖處 8 至 10 小時不可移動，至優格凝結成形。冷藏至少 4 小時再上桌。doi 應呈深褐色、軟糖般質地、近乎能用手掬起。孟加拉常見吃法是直接從陶罐中以湯匙挖食。
Common questions
Can 孟加拉甜焦糖優格 be made ahead?
孟加拉甜焦糖優格 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 60 minutes.
Is 孟加拉甜焦糖優格 spicy?
孟加拉甜焦糖優格 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 孟加拉甜焦糖優格 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 孟加拉甜焦糖優格 to make at home?
孟加拉甜焦糖優格 sits at intermediate difficulty — total time about 90 minutes. The ingredients are not unusual but the timing requires attention.
Can 孟加拉甜焦糖優格 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Mishti doi 是孟加拉的甜優格——與一般印度 dahi 最大的差別在於牛奶的焦糖化。孟加拉北部的博格拉（Bogra）以 mishti doi 聞名，當地的陶罐與牛奶被認為造就了這座城市的特產。西孟加拉也共享這項傳統；沒賣 mishti doi 的孟加拉甜點店，技術上不算孟加拉甜點店。常見於節慶、婚禮，並用來招待客人。陶罐有功能：多孔陶土吸濕，讓優格凝得結實、味道更深。
