Bogurar misti doi (Sweet Curd) is a sweet yogurt-based dessert that is popular in the Indian state of West Bengal, as well as in Bangladesh. It is made by first boiling milk to thicken it and then allowing it to cool to a lukewarm temperature. Once the milk has cooled, yogurt culture is added to it, and the mixture is left to ferment for several hours or overnight.
During the fermentation process, the lactose in the milk is converted into lactic acid by the bacteria in the yogurt culture, which gives the misti doi its characteristic tangy flavor. Once the misti doi has fermented to the desired level of sourness, it is sweetened with sugar or jaggery, and then chilled before serving.
