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|Place of origin||India|
|Main ingredients||dahi (yogurt), sugar, cardamom or saffron|
The standardized method consists of fresh, sweet buffalo milk with 6% fat. It is pasteurized for 10 minutes and then cooled. It is then inoculated at 1% with lactic culture and incubated for 15-16 hours. When the curd has set firmly, it is broken and placed in a muslin cloth bag and removed after 8 to 10 hours. It becomes a solid mass called chakka. The chakka is mixed with ground sugar. Color and flavour can also be added to obtain the shrikhand.
Mango is a popular additive to shrikhand.