The Hanging Ritual: Line a strainer with a clean muslin cloth (or a men's cotton handkerchief, as is tradition in many homes!). Pour the fresh curd into it. Tie the edges tightly and hang it over a bowl in a cool place (or in the fridge if it’s a hot day) for 5-6 hours.

The Transformation: Untie the cloth. What you have inside is a solid ball of creamy yogurt solids. This is the Chakka.

The Smooth-Out: Transfer the Chakka to a bowl.

Optional but recommended: Press it through a sieve to ensure it's silky smooth.

Flavoring: Add the powdered sugar, saffron milk, cardamom, and nutmeg.

The Whisk: Whisk vigorously. You want to incorporate air into the mixture to make it light and fluffy.

Chill: Shrikhand tastes best when chilled for at least 2 hours before serving. This allows the saffron to release its golden color fully.The "Pinch of Thrift" Tip (Zero Waste)Liquid Gold (Whey): The greenish water collected in the bowl below your hanging curd is called Whey. Do not pour it down the sink! It is packed with protein and probiotics.

How to use it: Use it to knead the dough for your Rotis or Parathas. It makes the rotis incredibly soft and adds a subtle tang. You can also add it to curries (like Kadhi) instead of water.