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Vegan mishti doi or sweetened vegan yogurt

Vegan mishti doi or sweetened vegan yogurt

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.
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Course: Dessert
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
Calories: 93kcal

Ingredients

  • 1 can coconut milk (full fat or light,f full fat works better for this recipe)
  • ¼-1 cup coconut sugar (if using ¼ 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

  • 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 pre-boiling temperature.
  • Keep stirring to avoid scorching.
  • Add ¼ teaspoon of cardamom powder.
  • Now add coconut sugar ¼-1 cup or just ¼ cup and four sachets of granular sugarfree.
  • Still well and the mixture will look caramel like.
  • Now add the remaining coconut milk to it.
  • Stir well and bring the mixture to a pre-boiling temperature.
  • 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.
  • Pour the agar mixture in the sauce pan and stir well.
  • NOTE: Adding agar agar is completely optional. The yogurt will still be thick from fermentation without any thickeners.
  • 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.
  • Open four capsules of probiotics and pour the contents on the coconut milk mixture.
  • Stir well with a plastic or wooden spoon.
  • DO NOT use a metal spoon to stir in the culture.
  • Pour the mixture in earthen pots, ramekins or serveware.
  • Seal them with aluminum foil or cheese cloth.
  • 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.
  • Open them after 12-24 hours and check if the mixture is thick n creamy.
  • 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.
  • Add chopped nuts or toasted coconut and serve.DONOT use a metal spoon to stir in the culture.

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.

Nutrition

Calories: 93kcal