Vegan Mishti Doi Recipe

Producer: Swati Chaturvedi

Ingredients: 1 liter coconut milk, 1/2 cup jaggery, 2 tbsp dairy-free yogurt starter

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Heat Milk: Warm coconut milk on low heat, stirring constantly. Do not boil.

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Add Jaggery: Once warm, add jaggery and stir until completely dissolved. Let the mixture cool to lukewarm.

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Mix Starter: Add the dairy-free yogurt starter to the cooled mixture. Stir well.

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Ferment: Pour into a clay pot or bowl. Cover and let ferment in a warm place for 6-8 hours or overnight.

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Chill and Serve: Once set, refrigerate for a few hours before serving chilled. Enjoy your vegan Mishti Doi!

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