This was indeed simple to prepare and delicious to eat! I used a calico bag to drain the yoghurt, and as I always buy Paris Creek, which is fairly runny, it was much reduced by the loss of liquid after about 16 hours... (Perhaps thicker yoghurts would lose less?) There was a bit of liquid separated out after cooking (at the bottom of the dish); I don't know whether this is normal or whether I overcooked it slightly, having left it in about 45 mins. Anyhow, it was delicious, and won't last long in our house!  -  11 Sep 2011

The best way to describe this is that it is like a crustless sourcream cheesecake but with yogurt. I used lowfat plain yogurt and fatfree sweetened condensed milk without any problem. I did add a teaspoon of vanilla and mine baked up in about 25 minutes. It was a bit too sweet for me and if I make it again I will not scrape the milk can clean but just pour in what comes out and see how it is then or if I need to adjust more. My understanding of Bhapa Doi (steamed yogurt) is that it is traditionally made with evaporated milk and is an unsweetened Bengali dessert flavored with cardomom and/or saffron. However I have seen sweetened versions of recipes posted on the internet. This would make a nice presentation baked in individual ramekins.  -  31 Aug 2010  (Review from Allrecipes USA and Canada)

OMG! This is incredible easy and delicious. All my family loved it and asked for me to do it again. Thanks for sharing it!  -  10 Sep 2010  (Review from Allrecipes USA and Canada)