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Fermented milk from Bangladesh
thick, sweet, tan curd set in clay; sour (tok) versions are used for cooking and ghol. Made in 3 steps over 4 h – 6 h. The longest step, long heat to concentrate milk, takes 4–6 h (FAO 1990) and runs at 100 °C (FAO 1990). not characterised for Bogra doi; Bangladeshi sweet doi in general is dominated by Streptococcus and favoured by sugar do most of the fermenting.
| Main step | 4–6 hReported[fao-tmp][thedailystar][tbsnews][pmc8608820][banglajol][wp] | Long heat to concentrate milk |
|---|---|---|
| Temperature | 100 °CReported[fao-tmp][thedailystar][tbsnews][pmc8608820][banglajol][wp] | Long heat to concentrate milk |
| Acidity | pH 5.8–6.3Measured[fao-tmp][thedailystar][tbsnews][pmc8608820][banglajol][wp] | Backslop and set in unglazed clay pots (sora / hari) |
| full-cream cow milk (FAO also lists buffalo milk) |
| cane sugar |
| a pinch of baking soda (reported) |
| Starter: backslop: a small amount of the previous batch ('base curd') |
Total time across the recorded steps: 4 h – 6 h
What changes: Milk is kept near the boil for 4–6 hours and thickens
Output: concentrated milk.
Microbes at work in this step
none (heat kills raw-milk flora)
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Long boil makes the milk safe; risk comes from backslop and open handling. Dhaka market doi in general carries high coliform and Staphylococcus counts (Hossain et al. 2017).
Every number is labelled with how it is known. How this atlas is made
Said to start about 250 years ago with Ghetu Ghosh of Sherpur (bn/en Wikipedia, news sources). Sent abroad as a gift by Pakistan's President Ayub Khan in the 1960s (bn.wikipedia). Bangladesh GI registration June 2023 (TBS; Financial Express).
