Misthi dahi has been made and eaten in our country and tradition since ages before the invasion of the flavoured yogurts we get in the market these days. Its not difficult to make these flavoured yogurts, not only that, once you get an idea of making this you can make a lot of variations of these. I tried this and is very happy with the outcome and hence sharing the recipe. Its nice to be served chilled in this summer as well!!!
Milk - 1 litre
Sugar - 1/3 cup
Saffron threads - a few
Yogurt - 2 tbspns
Bring the milk to boil and leave it in low flame for about 20 minutes until the milk has reduced to half of the original volume. Then prop a strainer over a small metal bowl or earthen ware container and strain the condensed milk to remove any lumps. Allow the milk to stand until the temperature drop slightly.
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 warm place. The misthi dahi should be firm in 4-6 hours after that refrigerate it.
Serve it chilled and enjoy!