Mishti doi

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/mishti-doi

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the scientific classification?Fermented dairy product, primarily milk and sugar
2. What is the geographic origin?Bengal region, encompassing West Bengal (India) and Bangladesh
3. How is mishti doi made?Milk is boiled slowly to concentrate it, then sweetened with sugar or jaggery. It is poured into porous earthenware pots and left to ferment, which thickens it and gives it a smooth texture.
4. Why do people use earthenware pots for mishti doi?The porous pots let a little water evaporate, which helps the yogurt thicken. They also keep the yogurt at a steady warm temperature so the bacteria can grow.

Fermentation: A metabolic process that converts sugar to acids, gases, or alcohol using microorganisms, crucial for yogurt production.
Jaggery (Gur): An unrefined whole cane sugar, often produced in tropical countries, valued for its distinct flavor and mineral content.
Earthenware: Pottery made from fired clay, characterized by porosity which allows for slow evaporation and temperature stabilization.