Shrikhand (Sweet Strained Yogurt) Recipe (2024)

I put lots of newspappers and spread yogurt on bedsheet.cover the yogurt till you see that there is no water. i never use confectionary sugar since it has cornstarch in it. the ratio for perfect shrikhand is 2 cups of strained yogurt to 1 cup of sugar. i pass it through the food mill. add 1/4 cup of heavy cream to it. yogurt has a tendancy to keep getting sour and heavy cream stops that process. add 1/4 tsp cardamom powder. serve it with hot puris.

I crush the saffron with a teaspoon of sugar. The sugar helps the saffron get powdered very finely, very quickly. For savory dishes I grind it with a bit of salt. I like it better this way than having saffron threads in the dish.

Traditional shrikhad ia made up with straind whole milk yogurt, sugar and cardamom powder. to make it look more impresive safron and pistachio as a garnish was added. we started making mango shrikhand with fresh chopped mango in it.

To My experience greek yogurt is always on a sour side. so I generally make my own yogurt . Otherwise i strained 2 containers of Stoneyfield wholemilk yogurt . After straing you will get 1 container worth quantity.

Drink the whey. It is a natural source of protein, good for dieters, the lactose intolerant, babies, the immune system, allergies... Whey powder is so marketed, and expensive. But whey seeps naturally out of ordinary yoghurt when a big container is stored in the refrigerator, and can be poured off to drink as it collects. Straining any yoghurt (line the strainer with a strong paper towel) will give you a lot, free. And it tastes great!

Another shortcut: try using lebneh instead of yogurt. It tastes like the real deal in a fraction of the time.

Yum!
I used fa*ge Greek 0%, so no need to strain.
Recipe calls for waaay too much sugar for my taste. half it or try drizzling agave to taste.
I liked the mint suggestion and also added a bit of orange zest.
Nice light summer dessert after a wide variety of Mediterranean meals.
Bon appetit!

Delicious!! By the time I strained 32 oz of full-fat yogurt, I had max 2-1/2 cups left. I noted that some commenters suggested using much less sugar, so I started out with 1/4 cup, then added another 1/4 cup. 1/2 cup was plenty. And it tasted better he second day, I think because the cornstarch taste from the confectioner's sugar had dissipated. I'm going to try pulverizing granulated sugar in the food processor to see how that affects he taste. And add some rosewater.

I started with Greek yogurt, but strained it for several hours as I do for Tzatziki. I use a coffee filter in a strainer and it made it quite thick. My saffron is a few years old from the souq in Dubai, so I made a quarter cup of hot milk to steep it in to get some good flavor and mild yellow color. Loved the idea of mango so I plated with long slices of mango and a sprig of mint. My Yogi mother-in-law had seconds, but she's a great gormandizer at my table.

For the vegan and the lactose intolerant out there, I made this with coconut milk yogurt. After sitting it for 24 hours in a cheesecloth in a strainer, I found that there was absolutely no liquid in the bowl. (I know, this could betray my ignorance about non-dairy yogurts). But it did thicken, I don't know how. The flavor really intensified after sitting it in the fridge for an hour after mixing in the saffron and cardamom. I crushed some pistachios to give it extra flavor. Delicious!

Best yogurt strainer is a coffee filter. Fits just right in wire sieve.

I made this to my taste, with the following tweaks: I added 2/3 cup pistachios, 3/4 cup of granulated sugar, 3/4 teaspoon of cardamom, and half a teaspoon of saffron. Next time I might also add a little rose water. Yummy and different!

Here's my version for breakfast, just the right sweetness. Add blueberries, strawberries, peaches etc. at as you like. Blueberries and lemon are one of those magical combinations.Mix together in a large bowl:1 24 oz. tub whole fat yogurt1/2 c. real maple syrup1 tsp. ground cardamom1 tsp. lemon extractzest from 1 lemon or 1/2 an orangePour the ingredients back into the yogurt container.

The yogurt to sugar ratio is way to high here. If I made this again, I would substitute cane sugar for the confectionary sugar and cut it in half.

I usually sweeten with maple syrup. Since yogurt now comes in 24 oz. containers instead of 32, I'll be starting with 1/3 cup maple syrup and adjusting if necessary. The pepitas I usually buy raw and then easily toast myself for a couple of minutes in a dry pan are much more flavorrful than any pistachios available here, which are also oversalted. I'll be having this lovely dish for breakfast with fruit added. Love the mango!

I make shrikhand often. I use a salad spinner basket with some canned goods on top of the yogurt wrapped in cheesecloth/tea towel to drain the whey.

I made it with fa*ge 5% full fat Greek yogurt.

I'm not sure, but I think my yogurt is fairly sour. Since they vary, it's probably hard to be certain about how much sugar to add. How sweet should the shrikhand be? I've never had it before. Should it still taste a bit sour-sweet and tangy, or should it just taste sweet?

Regarding the powdered sugar/cornstarch issue, it is possible to find organic powdered sugar that is just sugar. In southern California, I buy the O'Organics brand at the Albertsons stores, Safeway, Vons and Pavilions.

Can one use honey instead of sugar?

If not eating all at once, don't put nuts in until serving so they stay crunchy.

Replacing sugar with honey?

What is the swirl on top in the picture? I don't see any syrup or honey in the recipe.

Followed notes from others. Added saffron to (a bit less than recommended) granulated sugar and pulverized together. Added a bit of cream to yogurt to halt souring. Indeed, the flavor combination of saffron and pistachios in a creamy sweet cardamom-flavored yogurt is marvelous.

Have long been making shrikhand for my picky Indian husband. Easiest to drain the yogurt through a clean dish towel laid in a collander. Save the whey collected for drinking or adding to your smoothie. No need to drain the yogurt for the 24 hours stated in the recipe. 6 - 8 hours is fine. Draining too long means I have to add liquid back to the yogurt again when mixing. Pinch of saffron steeped in warm milk is enough. Icing or powdered sugar works fine, but use less than recipe calls for.

Can honey be substituted for the sugar?