step by step instructions to make hung curd or yogurt
to start with line the strainer on a profound dish. at that point line a muslin cheesecloth or kitchen cotton towel on the strainer.
pour the crisp curd. i included some curd (produced using 1 liter of full fat milk, around 1.125 kgs). do use crisp curd and not acrid one.
bring the four edges of the muslin together and tie one edge firmly around the rest.
tenderly press and you will see the whey dribbling.
presently put an overwhelming bowl or cover or plate on the tied muslin. on the off chance that you have a snare, you can likewise hung the muslin in your icebox. presently keep the entire thing in the ice chest for 4 to 5 hours or overnight. i kept for 24 hours. do utilize a profound bowl underneath, with the goal that there is some separation between the curd in the strainer and the gathered whey. generally the whey will touch the strainer and in addition the curd. subsequently there will be some whey in the curd.
following day the whey will be depleted and the hung curd will be prepared. utilize the gathered supplement rich greenish whey in your regular sustenance like planning chapatis, sauces, rice dishes, dals and so forth.
with a silicon spatula, gather the hung curd in a holder or lidded dish if not utilizing it. spread with its cover and afterward refrigerate. with the hung curd you can now continue to make the shrikhand.
step by step instructions to make shrikhand
take ½ tbsp warm drain in a little bowl. include 2 squeeze of saffron strands. blend and keep aside.
in a mortar powder 4 to 5 green cardamoms. keep aside.
take the chakka or hung curd in a dish.
include fine sugar. gently blend with a spatula or spoon. you can likewise utilize powdered sugar.
at that point include the saffron disintegrated drain and powdered saffron.
utilizing an electric whipper, start to whip the hung curd. you can likewise beat the hung yogurt in a blender.
whip till smooth. the sugar ought to additionally break up. check the taste and include more sugar if needed.
with a silicon spatula rub the whippers’ sides and edges of the hung curd and add to the dish.
you can cool the shrikhand in ice chest and later serve. while serving top with some cut dry organic products. you can likewise best shrikhand with pounded dry natural products. i included some squashed pistachios for enhancement