Vegan Mishti doi or Sweetened Vegan Yogurt

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

Vegan mishti doi or sweetened vegan yogurt

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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.

Vegan mishti doi or sweetened vegan yogurt

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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.

Vegan mishti doi or sweetened vegan yogurt

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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 MixtureVegan mishti doi or sweetened vegan yogurt

  • 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.Vegan mishti doi or sweetened vegan yogurt
  • Keep stirring to avoid scorching.
  • Add 1/4 tsp of cardamom powder.Vegan mishti doi or sweetened vegan yogurt
  • Now add coconut sugar 1/4-1 cup or just 1/4 cup or coconut sugar and four sachets of granular sugarfree.
  • Still well and the mixture will look just like caramel.Vegan mishti doi or sweetened vegan yogurt
  • Now add the remaining coconut milk to it.Vegan mishti doi or sweetened vegan yogurt
  • Stir well and bring the mixture to a pre-boiling temperature.

Step-2 Add AgarVegan mishti doi or sweetened vegan yogurt

  • 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.

Vegan mishti doi or sweetened vegan yogurt

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

Vegan mishti doi or sweetened vegan yogurt

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.

Vegan mishti doi or sweetened vegan yogurt

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

Vegan mishti doi or sweetened vegan yogurt

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

Vegan mishti doi or sweetened vegan yogurt

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

Vegan mishti doi or sweetened vegan yogurt

  • 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.

Vegan mishti doi or sweetened vegan yogurt

Pinit

  • 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.

Vegan mishti doi or sweetened vegan yogurt

Pinit

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

Vegan mishti doi or sweetened vegan yogurt

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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.

Vegan mishti doi or sweetened vegan yogurt

5 from 1 vote
Vegan mishti doi or sweetened vegan yogurt
Print
Vegan mishti doi or sweetened vegan yogurt
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Make this Vegan mishti doi or sweetened vegan yogurt just in few steps. All you need is few ingredients and few minutes, and patience. Then you have this thick, creamy, rich and caramelized vegan yogurt to relish.

Course: Dessert
Cuisine: Indian
Servings: 6
Calories: 93 kcal
Ingredients
  • 1 can coconut milk (full fat or light,f full fat works better for this recipe)
  • 1/4-1 cup coconut sugar (if using 1/4 cup then add 4 sachets of stevia or other sugar-free sweetener)
  • 2 pods cardamom powdered
  • 4 probiotics capsule (open and collect the culture)
  • Chopped nuts to garnish
Instructions
  1. Take a can of full-fat coconut milk in a bowl.
  2. In a sauce pan, add half cup of the coconut milk and bring the mixture to a pre-boiling temperature.

  3. Keep stirring to avoid scorching.

  4. Add 1/4 tsp of cardamom powder.

  5. Now add coconut sugar 1/4-1 cup or just 1/4 cup and four sachets of granular sugarfree.

  6. Still well and the mixture will look caramel like.

  7. Now add the remaining coconut milk to it.

  8. Stir well and bring the mixture to a pre-boiling temperature.

  9. Take one cup of warm coconut milk in a bowl and add a tablespoon of agar agar.

  10. Mix well so that the agar dissolves in the mixture completely.

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

  12. NOTE: Adding agar agar is completely optional. The yogurt will still be thick from fermentation without any thickeners.

  13. Now turn the heat off.

  14. Allow the mixture to cool down to a warm temperature.

  15. When you insert your finger in the liquid, the mixture should be warm to touch.

  16. Open four capsules of probiotics and pour the contents on the coconut milk mixture.
  17. Stir well with a plastic or wooden spoon.

  18. DO NOT use a metal spoon to stir in the culture.

  19. Pour the mixture in earthen pots, ramekins or serveware.

  20. Seal them with aluminum foil or cheese cloth.

  21. Let them rest for 12-24 hours in room temperature preferably set at 75-78F.

  22. You can place them at a warm and dark place too.

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

  24. You may notice some water on the top, which is vegan whey.

  25. You can discard the liquid if you want.

  26. Refrigerate the yogurt for few hours.

  27. Add chopped nuts or toasted coconut and serve.DONOT use a metal spoon to stir in the culture.

Recipe Notes
  • DO NOT use a metal spoon to stir in the culture. 
  • Adding agar agar is completely optional. The yogurt will still be thick from fermentation without any thickeners.
  • Tapioca starch can also be used in replacement of agar agar.
  • Full-fat coconut milks work wonderfully for this recipe. You can also use any other vegan milk such as almond milk or soy milk for this recipe too.

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Some other vegan desserts from the blog!

4th of July vegan cheesecake

4th of July vegan cheesecake

vegan thandai

Vegan thandai

quick sugar free vegan cashew katli

Vegan Cashew Katli

Vegan mishti doi or sweetened vegan yogurt

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