Put the yoghurt in a strainer to remove all the excess water.
In a pan heat 4-5 tablespoons of sugar to caramelise.
When the sugar is caramelised, lower the heat, add 100ml (approx.) of milk and mix with the caramel. In this process, some of the caramel pieces will solidify, but they will gradually dissolve with the milk.
Add the rest of the milk and stir continuously until all the caramel is well integrated with the milk.
Continue to cook the milk, stirring gently over medium heat until it is reduced to approximately 750ml.
Add the rest of the sugar and cook for a further 10 minutes over low heat. Then remove from the heat and let the milk become warm.
The right temperature should be if we dip a finger in the milk, it should feel slightly warm, but not hot.
In a bowl put the yoghurt that we have left to drain and whisk it.
Gradually add the warm milk to the yoghurt and mix until everything is smooth. Lastly whisk vigorously to create a froth on top. This makes a nice texture to the surface of Mishti Doi.
Then fill the earthen bowls with this mixture and cover with aluminium foil.
Heat the oven to 50º for 10-15 minutes. Then turn off the oven and place the pots on the oven tray. Put a kitchen towel over the pots to keep them warm. Leave them in the oven overnight.
Once they are well set, put them in the fridge and serve them cold.