Making Shrikhand: A Guide to This Sweet Fermented Dairy Delight

Shrikhand is one of India’s most beloved fermented dairy desserts – a creamy, sweet, and slightly tangy treat that has been part of festive meals in western India for centuries. Made from strained yogurt blended with sugar, spices, and sometimes fruit, shrikhand bridges the gap between traditional home cooking and modern dairy technology. Whether you’re a dairy science student, a food industry professional, or simply someone who loves this dessert, understanding how shrikhand is made – from fermentation to final packaging – reveals the fascinating science behind this iconic product.

What exactly is shrikhand? 🔗

Shrikhand is a semi-solid, sweetened, fermented milk product with a characteristic sweet-sour taste. It is especially popular in Gujarat, Maharashtra, and parts of Karnataka, where it forms an essential part of festive meals and special occasions. The product is made by fermenting milk with lactic acid bacteria, draining the whey to produce a concentrated mass called chakka, and then blending this chakka with sugar, cream, spices, and other flavouring ingredients.

According to the Food Safety and Standards Authority of India (FSSAI), shrikhand is defined as a semi-soft concentrated composite milk product obtained from chakka or skimmed milk chakka, to which milk fat and sugar are added. Under Indian food regulations, shrikhand must contain not less than 8.5% milk fat on a dry basis and not less than 9.0% protein on a dry basis.

The typical chemical composition of shrikhand includes approximately 34-40% moisture, 42-45% sugar, 4-6% fat, and 10-12% milk solids-not-fat. The acidity of the finished product usually falls between 1.10 and 1.40%, expressed as lactic acid.

A brief history of shrikhand 🔗

Shrikhand has deep roots in Indian culinary history. The product can be traced back to approximately 400-500 B.C., making it one of the oldest desserts on the Indian subcontinent. The word “shrikhand” itself is believed to come from the Sanskrit word “ksheera” (condensed milk) combined with the Parsi word “qand” (sweet).

Historical references to a similar dish called “shikarini” appear in the 11th-century Kannada text Lokopakara, written by the Sanskrit scholar Chavundaraya. Another notable mention appears in Mangarasa’s Supa Shastra, a manuscript on culinary traditions from 1594 AD. For generations, the preparation of shrikhand was largely a household activity or a small-scale operation managed by local confectioners known as halwais.

The role of lactic acid bacteria in fermentation 🔗

The foundation of shrikhand production lies in lactic acid fermentation. This is the process by which beneficial bacteria convert the lactose present in milk into lactic acid. The fermentation step is what gives shrikhand its distinctive tangy flavour and also acts as a natural preservation method by creating an acidic environment that inhibits the growth of harmful organisms.

Several starter culture combinations are used in shrikhand production. Common bacterial strains include Streptococcus thermophilus and Lactobacillus bulgaricus (used in a 1:1 ratio), as well as combinations of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetylactis, and Leuconostoc cremoris in equal proportions. The choice of starter culture directly influences the flavour profile, texture, and acidity of the final product.

During fermentation, the milk’s pH drops from its normal level of about 6.6 down to approximately 4.2-4.5. This process typically takes 6-8 hours at incubation temperatures between 40-45°C. The selection of the right culture combination is critical because it affects the rate of acid development, flavour production (including diacetyl, which contributes to a buttery aroma), and the body and texture of the curd.

Traditional method of making shrikhand 🔗

The traditional approach to shrikhand production is simple and has been practised in Indian homes for generations. Here is how it works, step by step.

Step 1: Preparing the dahi (curd) 🔗

Cow, buffalo, or mixed milk is first boiled and then cooled to around room temperature (approximately 30°C). A small amount of previously prepared dahi – typically at a rate of 0.5 to 1% – is added as a starter. The inoculated milk is left undisturbed overnight at room temperature, allowing it to set into a firm curd.

Step 2: Draining whey to make chakka 🔗

The set curd is then transferred into a clean muslin cloth, which is tied and hung for 8-10 hours. During this time, the liquid whey drains out gradually under gravity, leaving behind a thick, concentrated mass known as chakka. This is the key semi-finished ingredient from which shrikhand is prepared. The moisture content and acidity of the chakka can vary from batch to batch in the traditional method, which is one of its key limitations.

Step 3: Blending into shrikhand 🔗

The chakka is mixed manually with sugar (typically at 80% of the weight of chakka), along with optional ingredients such as cardamom powder, saffron strands, chopped nuts (almonds, pistachios), and sometimes fruit pulp. The mixture is kneaded until it becomes a smooth, homogeneous mass. The final product is then chilled and served.

While this method has its charm, it comes with drawbacks: inconsistent moisture and acidity levels from batch to batch, longer processing time, hygiene concerns, and limited shelf life. These challenges paved the way for industrial-scale production.

Industrial method of shrikhand production 🔗

With rising demand and the growth of India’s organised dairy sector, shrikhand became one of the first traditional Indian milk products to be manufactured on an industrial scale. The first modern shrikhand plant was established at the Baroda District Cooperative Milk Producers’ Union Ltd., which adopted mechanised processes to overcome the limitations of the traditional approach.

Use of skim milk 🔗

Industrial production typically uses skim milk rather than whole milk. This is a strategic choice – using skim milk eliminates fat losses during whey drainage, enables faster moisture expulsion, and results in lower moisture retention in the final curd. The skim milk is heated to 85°C for 30 minutes, a treatment that causes denaturation of beta-lactoglobulin. This denatured whey protein interacts with casein during acid coagulation, which improves curd yield and texture.

Mechanised whey separation 🔗

Instead of hanging curd in muslin cloth, industrial plants use basket centrifuges or quarg separators for rapid, consistent whey removal. A basket centrifuge can produce approximately 80 kg of chakka per hour, while a quarg separator has the capacity to handle around 2,500 kg of curd per hour. This makes it possible to scale production up to 8 tonnes per day while minimising batch-to-batch variation in moisture content.

Mechanical mixing of ingredients 🔗

The chakka is transferred to a planetary mixer or a scraped surface heat exchanger (SSHE), where sugar (at 80% w/w of the chakka) and the calculated amount of plastic cream (80% fat) are added and thoroughly mixed. The cream addition is calibrated to achieve at least 8.5% fat on a dry matter basis in the finished product. These machines not only ensure a uniform, smooth mixture but also handle batch sizes ranging from 40 to 500 kg.

Standardised final product 🔗

The standardised industrial shrikhand typically contains about 5% fat, 42% sugar, and 60% total solids, with a protein content of approximately 10.5%. Optional ingredients like colour, flavour, fruit pulp, and nuts are added at the mixing stage. The product is then packaged at room temperature in pre-formed polystyrene cups or containers, available in sizes ranging from 100 g to 1.0 kg.

Chakka: the heart of shrikhand 🔗

Chakka deserves special attention because its quality determines the final quality of shrikhand. It is essentially the concentrated curd solids left after whey is removed from dahi. The moisture content of chakka is the most critical parameter – it directly affects the yield, consistency, and composition of the shrikhand. If the chakka is too moist, the shrikhand will be soft and runny; if too dry, the product becomes hard and less palatable.

In the traditional method, the moisture level is hard to control because it depends on factors like the type of cloth used, ambient temperature, and how long the curd is hung. Industrial methods using centrifuges solve this problem by delivering a consistent product. It is also worth noting that homogenisation of milk is generally avoided in shrikhand production, as it leads to slow whey drainage and produces chakka with very high moisture – a soft consistency that consumers typically do not prefer.

Popular varieties of shrikhand 🔗

Shrikhand is highly versatile and comes in many flavour variations. The base recipe remains the same, but the addition of different ingredients creates distinct products.

Kesar pista shrikhand 🔗

This is arguably the most classic version. Saffron (kesar) strands soaked in warm milk and crushed pistachios are folded into the sweetened chakka. The saffron gives the shrikhand a golden-yellow colour and a rich, aromatic flavour, while pistachios add a pleasant crunch and visual appeal.

Amrakhand (mango shrikhand) 🔗

One of the most popular seasonal variations, amrakhand is prepared by blending fresh mango pulp – preferably from Alphonso or Kesar varieties – into the shrikhand base. It is widely enjoyed during the summer mango season and is a staple in Maharashtrian and Gujarati households.

Fruit and flavoured varieties 🔗

Modern manufacturers have expanded the range to include shrikhand made with strawberry, pineapple, chocolate, rose, and even dry fruit blends. Some producers have also developed probiotic shrikhand by incorporating beneficial bacterial strains like Bacillus coagulans along with the standard starter culture, adding functional health value to the product.

Nutritional profile and health benefits 🔗

Shrikhand offers a notable nutritional profile, owing largely to the concentrated nature of the fermented milk base. A typical serving provides a good source of high-quality protein containing all essential amino acids, making it particularly valuable for vegetarians. It is also rich in calcium, supporting bone health and various metabolic functions.

The fermentation process provides beneficial probiotics that can support gut health and improve digestion. Shrikhand also contains B-complex vitamins, including B1, B2, and B12, which play roles in energy metabolism and calcium absorption. Additionally, the fermentation process reduces lactose content, making shrikhand more tolerable for people with mild lactose sensitivity compared to fresh milk.

However, it is important to note that commercial shrikhand is high in sugar – a typical serving can contain 20-25 g of sugar and around 150-270 calories depending on the recipe. For health-conscious consumers, low-fat and sugar-free versions are now available in the market.

Quality standards and food safety 🔗

Shrikhand production in India is regulated under the FSSAI regulations as well as the Bureau of Indian Standards (BIS). These standards specify minimum levels for milk fat (on dry matter basis), protein content, and allowable additives. For fruit shrikhand, the minimum milk fat on a dry matter basis is 7.0%, and the minimum protein on a dry matter basis is 9.0%.

Industrial producers must also meet microbiological safety requirements, including limits on coliform counts, yeast and mould levels, and the absence of pathogens. Proper pasteurisation of milk before fermentation, use of certified starter cultures, and hygienic processing conditions are all essential for producing safe shrikhand with a reasonable shelf life. Refrigerated storage at 4-8°C is standard, and the product typically maintains its quality for 15-20 days under proper conditions.

Innovations in shrikhand technology 🔗

Research continues to push shrikhand production forward. One major area of innovation is the use of ultrafiltration (UF) technology to concentrate milk before fermentation, which can eliminate whey generation entirely. This is significant because acid whey disposal is an environmental concern in large-scale production.

Other advances include the development of shelf-stable shrikhand that does not require refrigeration, the use of milk protein concentrates (MPC) to boost protein content, and the incorporation of functional ingredients like prebiotics, herbal extracts (such as turmeric and tulsi), and fruit by-products for added nutritional value. Researchers at institutions like the National Dairy Research Institute (NDRI), Karnal and Anand Agricultural University have been at the forefront of these innovations.

Shrikhand vs. similar products worldwide 🔗

Shrikhand shares similarities with several fermented dairy products from around the world. It is often compared to quarg (a German fresh acid-set cheese), labneh (a strained yogurt popular in the Middle East), and Greek yogurt (which is also strained to remove whey). The key difference is that shrikhand is a sweetened product – sugar and flavourings are essential components, whereas quarg and labneh are typically consumed without added sugar. The sweetened nature of shrikhand positions it as a dessert rather than a savoury dairy product.

What do you think? With rising health awareness, do you believe low-sugar or probiotic-enriched versions of shrikhand can match the taste and appeal of the traditional recipe? How do you see the balance between preserving traditional fermented dairy methods and adopting modern industrial technology?

References

1. https://www.rajbhog.com/shrikhand-lesser-known-facts-about-the-delicious-indian-frozen-yogurt/
2. https://www.fssai.gov.in/upload/uploadfiles/files/Chapter%202_1%20(Dairy%20products%20and%20analogues).pdf
3. https://www.researchgate.net/publication/371985538_LABORATORY_PREPARATION_OF_SHRIKHAND_A_DELICIOUS_FERMENTED_DAIRY_PRODUCT
4. https://www.researchgate.net/publication/314637194_Modernization_of_Manufacturing_Process_for_Traditional_Indian_Dairy_Products
5. http://dairy-technology.blogspot.com/2014/01/shrikhand.html
6. https://www.sciencedirect.com/science/article/abs/pii/S0260877405001305
7. https://www.academia.edu/45632494/Development_and_quality_evaluation_of_probiotic_shrikhand
8. https://www.snapcalorie.com/nutrition/shrikhand_nutrition.html
9. https://www.fssai.gov.in/upload/uploadfiles/files/Compendium_Food_Additives_Regulations_20_12_2022.pdf