ACK 10.6: Misthi dahi

Misthi dahi

Thick sweetened yogurt

With its diorama museum, Indian-style temple room, spectacular grounds and architecture, the Bhaktivedanta Cultural Center in Detroit (formerly the Lawrence Fisher Mansion) gives people an introduction to the beauty of Krsna consciousness and has become one of Michigan's major tourist attractions. Mukhya dasi has overseen the center's cooking for the past ten years. Her misthi dahi is a favorite at Govinda's, the center's resturant.

Preparation and cooking time: 45 min
Setting time: 4-6 hrs

12 cups (3 liters) milk
1/2 cup (100 g) sugar or 1/4 cup (75 g) honey
1/2 teaspoon powdered saffron or 1 teaspoon saffron threads, crushed
1/4 cup (50 g) plain yogurt

Cook down the milk as described in the recipe for burfi until it is about one third its original volume. Then prop a strainer over a small metal bowl or earthenware container and strain the condensed milk to remove any lumps. Allow the milk to stand until the temperature drops to around 115° F (45° C). Mukhya says she never uses a thermometer when she makes misthi dahi. Instead, she knows the milk is ready when she can hold her little finger in it, without scorching it, just long enough to say the Hare Krsna mantra, Hare Krsna, Hare Krsna, Krsna Krsna, Hare Hare / Hare Rama, Hare Rama, Rama Rama, Hare Hare.

Now remove the layer of skin from the surface of the milk. Whisk the sweetener, saffron, and yogurt into the milk. Cover the container and put it in a quiet place close to a source of heat so that the mixture stays very warm. The misthi dahi should be firm in 4-6 hours. Then refrigerate it.

Serve misthi dahi chilled, sprinkled with some grated nutmeg.

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