দই 🤤.

Ingredients

• 1 liter Whole Milk (fresh, full‑fat for best thickness)
• 200 grams Granulated Sugar (for caramel and slight sweetness)
• 2 tablespoons Water (to deglaze caramel)
• 2 tablespoons Plain Sour Yogurt (unsweetened, active cultures; can be store‑bought or leftover homemade)

Instructions

1. Reduce Milk

   Pour the whole milk into a heavy‑bottomed saucepan, bring to a boil over medium heat, then simmer, stirring occasionally, until the volume reduces by about one‑third and the milk thickens.

   Time: PT20M

   Temperature: 100°C

2. Add Sugar

   Add the granulated sugar to the reduced milk, stir until fully dissolved, and continue heating for another 5 minutes.

   Time: PT5M

   Temperature: 90°C

3. Make Caramel

   In a clean small pan, melt the sugar over medium heat until it turns a deep amber color. Carefully add the water (it may splatter), stir quickly to form a thin caramel sauce.

   Time: PT5M

   Temperature: 180°C

4. Mix Caramel into Milk

   Pour the caramel sauce into the warm milk mixture and stir gently until the color becomes uniform and slightly pink.

   Time: PT2M

5. Cool Milk

   Allow the caramel‑infused milk to cool until it is warm to the touch (about 40‑45°C). It should not be hot.

   Time: PT15M

   Temperature: 40-45°C

6. Whisk Starter Yogurt

   Take 2 tablespoons of plain sour yogurt and whisk in a bowl until smooth, discarding any excess whey.

   Time: PT5M

7. Add Yogurt Starter

   Gradually stir the whisked yogurt into the warm milk, mixing thoroughly but gently.

   Time: PT2M

8. Set Yogurt in Clay Pot

   Pour the mixture into a clean earthen pot, cover tightly with its lid or a clean cloth, and place the pot in a warm spot (e.g., near the stove).

   Time: PT5M

   Temperature: 30-35°C

9. Incubate Yogurt

   Leave the pot undisturbed in the warm place for 7‑8 hours until the yogurt is set and has a smooth, glossy surface.

   Time: PT8H

   Temperature: 30-35°C

10. Chill Yogurt

    After the yogurt has set, transfer the pot to the refrigerator and chill for at least 1 hour before serving.

    Time: PT1H

    Temperature: 4°C

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

5 g

Fiber

0 g