Vegan Mishti doi or Sweetened Vegan Yogurt

Happy Janmastami all! Celebrate this festive season with my VEGAN mishti doi or sweetened vegan yogurt.

The tales of Lord Krishna depicts how as a young boy, Krishna always loved butter, yogurt and milk. To offer something sweet yet vegan, I made this yum sweetened yogurt or my version of vegan mishti doi or sweetened vegan yogurt.

Few Facts about VEGAN Mishti doi or Sweetened Vegan yogurt:

• It has live active probiotics.
• It's gluten free and nut free.
• It has good fats from coconut milk.
• It's thick, creamy and yum.
• It has the typical caramel taste.
• And it has a beautiful brownish color.

Those who don't know what mishti doi is: it's an age old recipe from Bengalis. They make mishti doi or sweetened yogurt in many ways. The nolen gurer mishti doi is my favorite one. In Orissa, however, we just make one variety of mishti doi and we call it rabri mitha dahi. It's rich, creamy, thick and has a brown color from the caramel and delicious to resist. My vegan mishti doi or sweetened vegan yogurt has everything that you typically find in mishti doi, but in its vegan version.

 

Recipe of vegan mishti doi or sweetened Vegan yogurt:

Step-1 Prepare the Milk Mixture

• Take a can of full-fat coconut milk in a bowl.
• In a sauce pan, add half cup of the coconut milk and bring the mixture to a boiling temperature.
• Keep stirring to avoid scorching.
• Add ¼ teaspoon of cardamom powder.
• Now add coconut sugar ¼-1 cup or just ¼ cup or coconut sugar and four sachets of granular sugarfree.
• Still well and the mixture will look just like caramel.
• Now add the remaining coconut milk to it.
• Stir well and bring the mixture to a pre-boiling temperature.

Step-2 Add Agar

• Take one cup of warm coconut milk in a bowl and add a tablespoon of agar agar.
• Mix well so that the agar dissolves in the mixture completely.

• Pour the agar mixture in the sauce pan and stir well.

NOTE: Adding agar agar is completely optional. You will still get thick yogurt due to the fermentation without even adding any thickeners.

Step-3: Add Probiotics:

• Now turn the heat off.
• Allow the mixture to cool down to a warm temperature.
• When you insert your finger in the liquid, the mixture should be warm to touch.

• Open four capsules of probiotics and pour the contents on the coconut milk mixture.

• Stir well with a plastic or wooden spoon.
• DO NOT use a metal spoon to stir in the culture.

• Pour the mixture in earthen pots, ramekins or serveware.
• Seal them with aluminum foil or cheese cloth.

• Let them rest for 12-24 hours in room temperature preferably set at 75-78F.
• You can place them at a warm and dark place too.

Step-4: Serving:

• Open them after 12-24 hours and check if the mixture is thick n creamy.

• You may notice some water on the top, which is vegan whey.
• You can discard the liquid if you want.
• Refrigerate the yogurt for few hours.

• Add chopped nuts or toasted coconut and serve VEGAN misthti doi or sweetened vegan yogurt chilled.

Nutrition Fact of vegan mishti doi or sweetened vegan yogurt:

The recipe of vegan mishti doi or sweetened vegan yogurt yields six servings if you serve in half a cup. In case you want to increase the serving size, the calorie count per serving will be higher.

📖 Recipe

Some other vegan desserts from the blog!

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