Shrikhand – Methods of production, packaging and shelf life

Shrikhand, a beloved dessert hailing from the Indian subcontinent, is a symphony of sweet and sour flavors. This fermented dairy delight is not just a treat for the taste buds but also a marvel of dairy processing, combining tradition with modern production techniques. The journey of Shrikhand begins with the traditional method, where milk is boiled, cooled, and mixed with a bit of yesterday's dahi to set overnight.

The resulting curd is then hung in muslin to drain the whey, leaving behind the creamy chakka. This chakka is the canvas to which sugar, colors, flavors, and a variety of ingredients like fruits and nuts are added, creating the final chilled product. However, this method yields variable moisture and acidity, affecting consistency and taste.