Milk- 5 cups
Yoghurt - 5 Tbsp
Sugar - 5 Tbsp or other sweetners as per taste (optional, you can just make it tok doi - sour yoghurt)
How I make-
I boiled the milk on a thick bottom pan. Remember not to boil too much. ( it should not be reduced for payesh or khir). At this point, I add the Raw Sugar or Patali Gur if I want to make it sweet. If you just want the plain sour doi, then just leave it as it is.
I keep the pan away from the burner to cool down. Meanwhile I add the already stored yoghurt to my claypot. Now its time to use the magic touch. Use your hands to nicely spread the yoghurt on all the sides of the Handi too, so that when milk is poured, it is in contact with the yoghurt. This will help in better setting of the doi.
Wait till the milk comes down to room temperature. Then pour the milk in the handi and use another spoon to mix it thoroughly with the yoghurt.
Then just say your mantra for a lovely set doi to be prepared...and lovingly cover it and keep it away in a dark warm place and stick a "Do not Disturb " sticker. Yes, this pot should not be handled now until the doi is set and ready. I generally keep it away inside the oven and I know it is safe. Living in a hot humid climate does have its advantages