Strawberry Yoghurt Shrikhand

Steps

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1. 1
   Set up the yoghurt-hanging apparatus: line a strainer with double-layered muslin cloth, pour in the yoghurt, gather the cloth edges together, and gently twist and squeeze to release free whey. Use only fresh, non-sour yoghurt.
   ▶ ≈1:09
2. 2
   Place the tied yoghurt bundle back in the strainer, cover with a plate, and set a weight on top. Use a sufficiently deep container so the draining whey does not touch the yoghurt. Transfer the entire setup to the refrigerator and hang for 12–15 hours or overnight.
   ▶ ≈1:27
3. 3
   Remove the weight and plate. The yoghurt will have become a firm, cheese-like solid called hung curd. Transfer it to a fine sieve.
   ▶ ≈2:57
4. 4
   Using a spatula, press the hung curd through the sieve with force to create a smooth texture and remove any graininess.
   ▶ ≈3:46
5. 5
   Whisk the curd vigorously for 3–4 minutes with a whisk or hand beater until it becomes smooth, light, glossy, and fluffy. Periodically scrape down the whisk and return the curd to beat again. If the curd is too stiff, add 1–2 tbsp of milk to adjust consistency.
   ▶ ≈3:59
6. 6
   Clean and trim the strawberries. Place them in a blender with sugar and blend for 5–6 seconds into a fine, smooth purée.
   ▶ ≈4:54
7. 7
   Transfer the strawberry purée to a saucepan and heat over medium flame until it reaches a boil. Reduce to low flame and cook while stirring continuously for about 7–8 minutes until it thickens to a jam-like consistency that coats the back of a spoon. This concentrates flavour and reduces moisture so it won't thin the final dessert.
   ▶ ≈5:14
8. 8
   Remove from heat and transfer the compote to a bowl. Allow it to cool completely at room temperature—it will thicken further as it cools. Do not stir while warm.
   ▶ ≈6:17
9. 9
   Once the compote is fully cooled, add it to the whipped shrikhand base in small batches, mixing gently after each addition. For uniform pink colour, mix fully until even. For a marbled or streaked effect, fold lightly and stop early.
   ▶ ≈6:23
10. 10
    Chill the finished shrikhand if desired for best texture and flavour. Divide into bowls or glasses and garnish with biscuit crumble, chopped fresh strawberries, and mint leaves before serving.
    ▶ ≈6:36