Doi Ang Khang Doi Ang Khang Doi Ang Khang () is a mountain in Fang District, Chiang Mai Province, Thailand. It is part of the Daen Lao Range that straddles both sides of the Burmese-Thai border. It is the site of an agricultural station, the first research station set up by King Bhumibol Adulyadej in 1969. The peak of Doi Ang Khang is above sea level, and the agricultural station covers an area of 1,989 "rai" (318 ha). The temperature average is 17.7 °C. The highest temperatures range from 35-38 °C in April. The lowest temperature recorded is -3 °C in January. The
Mishti doi gradual evaporation of water through its porous walls not only further thickens the yoghurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in the west. The chain of Annapurna Sweets in West Bengal and Delhi is known for its mishti doi. Mishti doi Mishti doi () is a fermented sweet doi (yogurt) originating from the Bengal region of the Indian subcontinent; and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley and in