From the Demo: Un-Curry, Regional Indian Dishes. October 18, 2008
Serves: 6-10, Time: 6-8 hours draining, 30 minutes prep.
Ingredients:
4 lb. ready-made yogurt
250-300 grams sugar
11/2 tablespoons charolya (optional)
6 strands saffron in 2 teaspoons warm milk
grated nutmeg to taste
Preparation:
To make shrikhand, yogurt must be drained of all its liquid. Start the process the night before you plan to serve shrikhand. Place two layers of cheesecloth / thin, clean dish cloth in a colander over a bowl. Arrange the extra cloth over the sides. Pour in 4 lbs of firm, home-made / store-bought yogurt. Bring the edges of the cloth together and tie them tight, just above the yogurt, making a round, firm ball. Water will immediately begin to drain out.
Hang the pouch from a height (kitchen cupboard handle / sink faucet) overnight to drain, with the bowl beneath to catch the liquid. You could also leave the pouch in the colander, occasionally transferring the nutritious whey into another container (drink it or use for kneading Indian bread dough or making yogurt-based sauces).
Drain the yogurt, 6-8 hours. When it feels firm and the pouch is dry, scrape the thick, granular yogurt cheese (chakka) into a container. Stretch the cloth tight to scrape off the last bits with a knife / spoon. You will end up with about 2-21/2 lbs of thick yogurt cheese. Use it immediately or refrigerate covered, 2-3 days (it makes a great dip too).
To make shrikhand, beat the chakka smooth in a large bowl. Whisk / stir in sugar. Soak saffron in milk, 2-5 minutes. Mix it into the shrikhand. Add charolya and freshly grated nutmeg. Stir thoroughly till smooth, adding 1 teaspoon milk if needed. Garnish with more charolya and nutmeg. Serve at room temperature / cool.
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