Bengali Caramelized Sweet Yogurt Set in Cups

3 ingredients

10 steps

What you need

Restated from the original video

1
Bring the milk to a boil in a wide, heavy pot over medium heat, stirring so it does not catch.
2
Lower the heat and simmer, stirring often and scraping down the skin that forms, until reduced to about 700 ml (3 cups), 25-30 min.
3
Meanwhile, put 40 g of the sugar in a small dry pan over medium-low heat. Do not stir; swirl the pan until the sugar melts into a dark amber caramel, 3-5 min.
4
Pour the hot caramel into the simmering milk, standing back from the splatter. Stir until the caramel dissolves and the milk turns pale brown.
5
Add the remaining 60 g sugar and stir until dissolved. Simmer for 3 min, then take the pot off the heat.
6
Let the milk cool until it feels comfortably warm when you dip in a finger, about 40 °C (105 °F). Hotter milk kills the yogurt culture.
7
Whisk the yogurt with 4 tbsp of the warm milk until smooth, then stir it into the pot.
8
Pour the mixture into six small clay, ceramic or glass cups and cover each loosely.
9
Set the cups in a warm, draft-free spot, such as an oven with only the light on, until the yogurt is firm and does not wobble, 8-10 h.
10
Chill for at least 2 h before serving. Serve cold, straight from the cups.

Imported from potsandpans.in. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.