Remember my list of foods I can eat repetitively without losing interest in or getting sick from otherwise known as my favorite foods? Well, here’s #6: shrikand.
Strawberries are basically done but I still have a stash in my fridge. I decided to make some strawberry shrikand, a summer treat which should not be missed.
Making shrikand is extremely easy, it just takes a little time. Like, a few days. But don’t worry, the shrikand doesn’t need to be supervised during all that. Actually, making shrikand requires more of your actual patience than actual time. In this way, it more than qualifies as slow food.
To make, bring a gallon of milk (full cream milk is best) to a boil. When the milk is cool enough that you can comfortably stick your finger in it, add ¼ cup of yogurt. Cover and set overnight in a warm place. If it is very hot weather, the milk will turn to yogurt in a few hours.
When it has turned to yogurt, pour into a colander lined with cheesecloth. Or, if you are like me and don’t own a cheesecloth, you can use any new/clean broadcloth fabric like a pillow case (often recommended for jelly making) or do as I do and use a cloth diaper (new and unused outside of the kitchen, of course!!!). Gather and band the top of the cloth so no yogurt sloshes out.
Place the colander over a pot or bowl and stick in the fridge. The whey will drain out, leaving dehin, or yogurt cheese. How long you let the whey drain is a matter of personal preference. I like to place kitchen towels on top of the straining yogurt. I then place bags of beans or cans on top as weights. I do this for a few days, changing the cloths daily, in order to get out all the whey. I like my shrikand dry and thick.
When you are ready to turn the dehin into shrikand, empty the contents of the cloth into a bowl, scraping the sides of the cloth with a silicone spatula, if necessary, to get every last bit of dehin. Because shrikand is a concentrated yogurt product, you will find it very rich; a little goes a long way. Do not be wasteful by leaving anything behind in the cloth.
Add 1 cup of sugar, thoroughly mixing before you add all the berries you like. Yum!
Shrikand makes great frozen yogurt, especially if you hang it extra long to get all the whey out. And anyone who came to our house last year for 4th of July knows that berry shrikand, when sandwiched between two sugar cookies and then wrapped and frozen, makes the famous Sri Sandwich—the yummiest, most digestible alternative to any ice cream summer fun.