Place a strainer in a bowl. Line it with a muslin cloth.
Pour curd into the lined strainer.
Bring the edges of the cloth together and tie it.
Now you can hang it from a hook. Don’t forget to place a bowl under it.
Or you can place a heavy bowl or mortar over it and keep it in the strainer.
Allow it to drain for around 2-3 hours.
You will notice the whey/water will start dripping from the yoghurt into the bowl.
Pour milk into a non-stick pot.
Bring it to a boil. Lower the flame.
Keep cooking until the milk has reduced to half of its original quantity.
While the milk is simmering, keep stirring it. This would ensure a better texture.
Now let the milk cool down till it is just lukewarm.
Heat a heavy-bottomed pan over a low flame.
Add sugar and allow it to melt completely.
You can swirl the pan frequently but don’t stir.
Cook for 15-20 minutes or until the sugar caramelizes and becomes golden brown in colour.
Carefully pour 1 cup hot milk into the pan.
Stir continuously until the caramelized sugar dissolves.
Add this to the hot milk. Cook for 2-3 minutes.
Take the hung curd out in a bowl. Beat it with a whisk. Add 1 cup warm milk. Whisk well.
Add this curd mixture to the milk pot. Make sure the milk is lukewarm. Mix well.
Then pour it into the desired pot or container. A clay pot is the best but if you don’t have that then you can even use a glass bowl.
Cover with cling wrap/foil and allow it to set in a warm place for 10 to 12 hours. Don’t disturb it, as it can ruin the shape.
Once it sets completely, keep it in the refrigerator for 2 to 3 hours.
Then serve the chilled mishti doi.