Get The BEST Quality, Authentic Danish Tok Doi 500gm With Free Home Delivery In Dhaka, Bangladesh At Quicky Bd
Buy Grocery and Bazar online today. Get the absolute best quality, Premium and Pure Aarong Tok Doi Sour Curd 500gm delivered right to your house with our lightening fast delivery, and lowest prices at Quicky Bd in Bangladesh, which has vitamin, a lot of nutritions and nutritional value. It is a highly prized food in Bengali cuisine, adding a unique and amazing flavor to various dishes
Danish Tok Doi is a highly selling sour curd of Danish Foods Ltd., a leading brand of Bangladesh. It is a probiotic, sour, and nutritious dairy product widely used in Bengali food products. Due to its silky texture and natural sour taste, Danish Tok Doi is the best food product for all those who prefer natural dairy products with nutritional advantages. Danish Tok Doi is a great addition to a healthy diet, taste and nutrition. Either consumed alone or used in dishes, it is still a common staple in most Bangladeshi households. Danish Tok Doi has a very different and authentic taste with a sour tangy flavor that pairs well with a number of Bengali foods.It is creamy and thick in texture with a heavy consistency that is perfect for direct consumption as well as addition to recipes.It's made of good quality milk and fresh pasteurized milk to maintain quality and safety. It's packed with probiotics rich in good bacteria that favor digestion and gut health No Artificial Preservatives have been added as it's naturally done without any synthetic additives and with a natural flavor. Keep Refrigerated at 4°C or below for freshness. Best consumed within a few days of opening for best texture and quality. Do not store at room temperature for long periods for preservation. It is very versatile and can be used to make doi fuchka, doi bora, ice cream, fuska, doi coffee, doi chira, doi chicken, blueberry yogurt ice cream, cheesecake yogurt and coconut milk yogurt. Danish tok doi is a well treasured grocery and daily baazar item in Dhaka, Bangladesh.
Bogurar Doi (বগুড়ার দই) is a famous type of sweetened curd (mishti doi) originating from Bogura, Bangladesh. It is well known for its thick, creamy texture and rich caramelized sweetness, made using traditional methods passed down through generations. Unlike regular mishti doi, it has a firmer consistency and is thickier and creamier. The natural caramelization of milk gives it a deep golden-brown color and a unique taste. Traditional earthen pots (matka) enhance the flavor and allow gradual fermentation.
Origin: Bangladesh
Manufacturer: Danish foods Ltd.
Greek- style sour yogurt. Made from fermented milk. Ayran yogurt contains more than 28 probiotic strains.
Ingredients: Cow milk, lactic culture.
What Are The Health Benefits of Danish Tok Doi
- Improves Digestion – The probiotics in sour curd help maintain a healthy gut and support digestion.
- Boosts Immunity – The live cultures in Tok Doi strengthen the immune system.
- Good Source of Calcium – Helps in strengthening bones and teeth.
- Supports Weight Management – Low in calories yet filling, making it a great option for those looking to manage their weight.
- Lactose-Friendly Option – Some people who are lactose intolerant may tolerate sour curd better than regular milk.
What Are The Uses of Danish Tok Doi in Recipes
Danish Tok Doi is versatile and can be used in various traditional and modern dishes:
- Side Dish – Served with plain rice, parathas, or khichuri.
- Chaat & Raita – Used in making Doi Chaat, Raita, and Doi Bora.
- Cooking Ingredient – Used in marinating meats for dishes like Chicken Tikka and Beef Rezala.
- Sweet & Dessert Recipes – Can be used to make Mishti Doi (sweet yogurt) or as a base for smoothies and lassis.
- Salad Dressing – Can be used as a natural and healthy alternative to mayonnaise.
- Danish sour yogurt or sour curd can be used to make delicious and traditional Bengali sweets and savory items such as doi fuchka, doi bora, ice cream, fuska, doi coffee, doi chira, doi chicken, blueberry yogurt ice cream, cheesecake yogurt and coconut milk yogurt. Bengalis love the tangy sour taste of Danish sour curd, making it a very beloved grocery and daily baazar item in Dhaka, Bangladesh.
Is Danish Tok Doi Healthy And Does It Reduce Fat ?
Danish Tok Doi is a healthy milk product that is rich in beneficial nutrients. It is made from quality milk and probiotics that are soft on the digestive system and gut.
Rich in Probiotics – Danish Tok Doi is rich in live cultures that guarantee gut health, improve digestion, and facilitate effective nutrient absorption.
It is a good Source of Calcium and promotes healthy bones and teeth.
High Protein present in Danish tok doi helps with muscle recovery and overall body function.
Boosts Immunity – Sour curd has good bacteria that create a healthy immune system.
Digestive Health – Helps prevent bloating, indigestion, and acidity.
Does Danish Tok Doi Help in Fat Reduction?
Danish Tok Doi can support weight management, but it does not directly burn fat. However, here’s how it may contribute to fat loss:
Low in Calories & Filling – Sour curd is a light, nutritious food that can keep you full, reducing overall calorie intake.
Boosts Metabolism – The probiotics and proteins help in better digestion and metabolism, which may aid in weight management.
Aids Fat Breakdown – The calcium in Tok Doi helps the body regulate fat storage and breakdown.
Reduces Sugar Cravings – Its natural tangy taste can help control cravings for unhealthy snacks.
For best results, pair Danish Tok Doi with a balanced diet and regular exercise. It is a healthy choice for people looking to manage weight while maintaining gut health.
Doi Recipe
Pour 1 liter of milk into a saucepan and boil for 3-5 minutes. Turn off the heat and let the milk cool to a temperature when it is warm but not hot (between 40-45°C). If the milk is too hot, it will kill the bacteria in the yogurt. If it's too cold, fermentation will not happen properly. In a small bowl, take 2 tbsp of curd (starter yogurt) and whisk it well. Add it to the warm milk and mix thoroughly using a spoon or whisk. Cover the bowl or pot with a lid and place it in a warm place. You can place it in a hot oven (turned off) or cover it with a hot cloth. Let it set for 6-10 hours (or overnight) until it is thick curd. Check after setting if the curd is set firm and has a nice tangy smell. Store it in the refrigerator for 3-4 hours before serving.
Use full fat milk for thick, creamy curd.
Do not disturb the curd while it is setting.
In winter, place the container near a warm stove or wrap it with a towel to maintain warmth.
Save 2 tbsp of homemade curd as a starter for the next batch.
Doi Bora Recipe
Prepare the Bora (Lentil Dumplings) by soaking urad dal in water for 4-6 hours, then drain the water. Blend it in a mixer/grinder with little water to make a thick, fluffy paste. Add salt, cumin powder, black salt, ginger paste, and green chilies, then mix well. Heat oil in a pan for deep frying. In a bowl, take warm water with a pinch of salt and soak the fried boras for 10-15 minutes. Gently press each bora to remove excess water without breaking them. In a mixing bowl, whisk the yogurt, sugar, salt, roasted cumin powder, and black salt until smooth. Add ½ cup water to adjust consistency if needed. Take a serving dish and place the softened boras. Pour the spiced yogurt mixture evenly over them. Let it sit for 10-15 minutes so the boras absorb the flavor. Drizzle tamarind chutney (optional) for a sweet-sour taste. Sprinkle roasted cumin powder, chili powder, and chaat masala on top. Garnish with fresh coriander leaves. Serve chilled or at room temperature.
Ferment the batter for 1-2 hours for extra softness.
Whisk the yogurt well to get a smooth, creamy texture.
Adjust sugar and salt as per your taste.
For a healthier version, shallow-fry or air-fry the boras instead of deep-frying.
How To Make Sweet Doi
Heat 1 liter full fat milk followed by simmering on low heat, stirring continuously, until the milk reduces to about ¾ of its original volume. You should stir occasionally to prevent burning. In a separate pan, heat 2 tbsp water and ¼ cup sugar on low heat until the sugar melts and turns golden brown. Immediately pour this caramelized sugar into the reduced milk and mix well. Add the remaining ¼ cup sugar or jaggery and stir until fully dissolved. Let the milk cool down to lukewarm temperature (about 40-45°C or warm to touch). Add 2 tbsp yogurt (curd) into the warm milk and mix gently. Pour the mixture into an earthen pot or glass bowl for better fermentation. Cover the container with a cloth or lid and let it sit in a warm place for 6-8 hours or overnight. Once set, refrigerate for at least 2 hours before serving.
Serve chilled, garnished with chopped nuts (pistachios, almonds).
Traditionally served in earthen pots (matka) to enhance flavor.
Use full-fat milk for a creamy texture.
Do not add yogurt when the milk is hot; it should be lukewarm for proper fermentation.
Longer fermentation (8-10 hours) gives a richer flavor.
For extra flavor, use jaggery instead of sugar.
How To Make Tok Doi Or Sour Curd
Pour 1 liter of milk into a heavy-bottomed pan and bring it to a boil. Let it simmer for 5-10 minutes while stirring occasionally. Turn off the heat and let the milk cool down to lukewarm temperature (about 40-45°C or warm to touch). Take 2 tbsp of plain yogurt (curd) and mix it with a little warm milk to make it smooth. Add this mixture to the lukewarm milk and stir gently. Pour the milk into a glass, ceramic, or earthen pot for better fermentation. Cover the container with a clean cloth or lid. Place it in a warm place for 8-12 hours (overnight works best). In colder weather, keep it near a warm oven, wrapped in a towel, or inside a switched-off microwave to maintain temperature. Once set, refrigerate for 2-3 hours before use to enhance the flavor. Enjoy as is or use in recipes like Doi Maach, Chira Doi, Tok Doi Sorbet, or Doi Bora.
Use full-fat milk for a rich texture.
The milk should be lukewarm, not hot, when adding yogurt.
Longer fermentation = more sourness. If you want extra tangy curd, leave it for 12-15 hours.
In winter, keep it in a warm place to ferment properly.
Use an earthen pot (matka) for an authentic flavor.
Yogurt vs Curd
Even though curd and yogurt look similar, there is a difference in preparation, texture, taste, and benefits. Yogurt is made by fermenting milk with certain bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus. When these milk are fermented, nutrition is transferred to yogurt through live probiotic cultures that provide a healthy gut. Yogurt is smooth and creamy in texture, mildly sour in taste, and typically comes in a host of flavors. Yogurt is greatly valued for having such positive health attributes as digestion, immunoenhancement, and digestive health through being a probiotic.
On the contrary, curd (or doi in some societies) is created by combining a souring agent, for instance, lemon juice or vinegar, with milk, giving rise to natural fermentation. While curd also aids digestion, it may not necessarily contain the same stabilized bacteria strains as yogurt, hence making yogurt a better probiotic. Curd will have a thicker consistency and a coarser grain compared to yogurt and will also possess a more pungent tangy flavor. Curd finds common use in culinary preparations, especially in Bengali and Indian cuisine, in foods like curries, marinades, or desserts like mishti doi.
Even though they both are rich in calcium and have digestive benefits, probiotic ingredients found in yogurt get the better part over curd in terms of gut health and complete wellness.
What Are The Benefits Of Yogurt On Face ?
Moisturizes and Hydrates
Yogurt deeply hydrates dull and dry skin and leaves it soft and supple. It is a natural hydrating face mask.
Brightens Skin and Minimizes Dark Spots
The lactic acid in yogurt gently exfoliates, which peels off dead skin cells.
Helps fade dark spots, pigmentation, and sun tan over time.
Fights Acne and Pimples
The probiotics in yogurt control acne-causing bacteria.
Zinc in yogurt helps reduce inflammation and excess oil production.
Soothes Sunburn and Irritated Skin
Cooling effect calms redness, rashes, and sunburn.
Reduces skin irritation caused by sun exposure.
Delays Signs of Aging
The antioxidants in yogurt fight wrinkles and fine lines.
Promotes collagen production, keeping skin firm and youthful.
How to Use Yogurt on Face?
Brightening Mask – Mix yogurt with honey & lemon juice, apply for 15 mins, rinse.
Acne Treatment – Mix yogurt with turmeric & apply on pimples.
Moisturizing Pack – Mix yogurt with mashed banana & apply for hydration.
Exfoliating Scrub – Mix yogurt with oats or gram flour for gentle exfoliation.
What Are The Benefits Of Yogurt On Hair ?
Promotes Hair Growth
The protein of yogurt has been known to make hair follicles more robust and hence facilitate increased hair growth sooner.
Yogurt vitamins B5 and D stimulate the hair and reduce thinning of the hair.
Moisturizes and Calms Hair
Yogurt is a natural hair conditioner that will soften and keep your hair healthy.
Lactic acid helps improve the moisture balance in dry or damaged hair.
Reduces Dandruff
Probiotics in yogurt can balance the scalp’s bacteria, reducing dandruff.
The anti-inflammatory properties soothe an irritated scalp, preventing flakes.
Adds Shine and Luster
Yogurt adds a natural shine to dull or lackluster hair.
It smoothes the hair cuticle, making hair healthier and shinier.
Strengthens Hair
Yogurt strengthens hair by providing the proteins and fatty acids hair needs to repair damaged strands and improve hair elasticity.
Prevents Split Ends and Breaks
It prevents split ends and breaks, leaving you with stronger and more resilient hair.
Fights Frizz
The moisturizing properties of yogurt help tame frizzy hair, making it smoother and more manageable.
Helps maintain smooth texture without weighing hair down.
How to Use Yogurt on Hair ?
For Hair Growth:
Mix yogurt with honey and lemon juice, apply to your scalp and hair for 20 minutes, then rinse.
For Moisturizing and Softening:
Use plain yogurt as a deep conditioning mask for 20-30 minutes, then wash with lukewarm water.
To Fight Dandruff:
Apply yogurt mixed with fenugreek seeds or turmeric to your scalp, leave for 15-20 minutes, then rinse.
For Frizz Control:
Mix yogurt with coconut oil and apply to your hair for added smoothness.
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