So I began the process by ordering 2 litres of milk – not the skimmed milk or tetrapak variety that is popular in the market these days but full fat buffalo milk. I then made this into curd by adding some culture to just warm to the touch milk.
Once the whey stops dripping you can safely assume that the curd cheese is ready to be made into Shrikhand.
Now add sugar depending on the sweetness you like – I added two heaped cups since I like it really sweet.
I let it sit a while so that the sugar melted and then spread a wet Muslin cloth spread taut over a wide mouthed pot, securing the cloth with some twine. Then gradually I spooned the curd +sugar mix on the cloth and spread it thin with my hand.
When all the curd is used up, I scraped off the strained curd that stuck to the cloth with a spatula. Then a few strands of saffron 1/4 tspn of powdered cardamom , a dash of nutmeg and a pinch of salt and it was done !
The most tedious part of the shrikhand is straining it through the muslin cloth, but this simple method really took me all of 15 minutes!
This makes a decent amount of Shrikhand for 4-6 people and is eaten with hot puris.