After the brillliant success with yoghurt making, T tried making mishti doi, using about 150ml dulce de leche and a liter of milk. Eeeewwwww!!! Too sweet! And it didn’t set quite hard enough. It was more like caramel pudding. So he turned it into mishti doi ice cream. Brilliant mishti doi ice cream! Very exciting because this is brilliant ice cream made with 3.2% milk rather than 18% cream (no photographic evidence though; but trust me, it looks just like ice cream…).
For the next attempt at making mishti doi, T plans to put the dulce de leche in one spoon at a time and taste the milk for sweetness before putting it in the oven to set.
But really, now, more than ever, we neeeeeed an unglazed clay pot to use for fermenting yogurt. The clay will allow the yoghurt to become thicker.
Now, we DO have an unglazed clay pot. And we love it! But not only is it way too large for our yoghurt making needs, it also might lend a slightly incorrect flavour to the yoghurt. (I somehow doubt that anyone wants to make jerk flavoured yoghurt.)
We imagined that we were going to ride our bikes today to IndiaTown and ChinaTown today to see if we could find some small unglazed clay pots (food grade) for fermenting mishti doi. But the forecast is for rain most of the day. With a nice big blast of wind picking up in the early afternoon to plunge the temperatures to well below freezing (again… :stomp:).
So T is going to try making mishti doi again, using one of our pyrex bowls. I suggested using one of our unglazed Chinese teapots and that suggestion was nixed big time. Next time you hear me suggesting that if we can’t find or don’t yet have a small unglazed clay bowl and maybe a teapot might work, remind me that “no means NO”!!
I’ll let you know how it turns out. It can’t be bad. And if it’s the wrong texture again, we can turn it into ice cream.
What do you think? Should I risk it? (Is it my imagination or did I hear a HUGE chorus of “NO!!!” just now?)
While googling for clay pot venders, I saw that Michele (Oswego Tea) posted Donna Hay’s method for making yoghurt. In the recipe she posted, she wrote:
The yogurt can be kept in the fridge for up to 2 weeks. […] [Donna Hay] suggests that clean jars can be sterilized by putting them in a preheated oven at 160c or 320F for about 10 minutes.