Name: Bogurar Doi
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Bangladesh
Ingredients: 1.5 liters whole milk; 150 g sugar; 2 tbsp plain yogurt, as a starter culture

Bogurar doi comes from Bogura, where it's set the traditional way in small earthenware pots, with milk reduced and lightly caramelized before it's ever cultured into yogurt.

That reduction is what separates it from an ordinary sweet yogurt; it's thicker, richer, and carries a faint caramel note the whole way through.

Part of our 20 best Bangladeshi recipes list.

method

Pour the milk into a heavy pot, and bring to a boil, then reduce the heat and simmer, stirring occasionally, until it reduces by about a third, 30 to 40 minutes.

Stir in the sugar, and continue simmering gently until it fully dissolves and the milk turns a light caramel color, another 10 to 15 minutes.

Let the milk cool until just warm, around body temperature, not hot.

Whisk in the yogurt starter thoroughly, then pour the mixture into small earthenware pots, if available, or heatproof bowls.

Cover loosely, and set the pots in a warm, draft-free spot, an oven with just the light on works well, for 6 to 8 hours, or until fully set.

Once set, refrigerate for at least 2 hours before serving, which firms up the texture further.

Serve chilled, straight from the pot, with its characteristic light caramel surface intact.

chef's tips

Earthenware pots are traditional for a reason; their porous surface draws out a little moisture as the yogurt sets, giving Bogurar doi its distinctly thick, creamy texture.
A warm, undisturbed spot for the full setting time matters more than exact timing; moving or jostling the pots while the yogurt is setting can keep it from firming properly.