Shrikhand is a classic Indian dessert which I love. It is made with strained yogurt so when, a couple of month ago, the good people at Total Greek Yogurt offered to supply me with samples to experiment with and report, I jumped at the opportunity.
I knew that their product was strained yogurt and further more I anticipated to receive a few 0% pots, good for the waist line and a possible contender to replace cream in my Cuisine Lyonnaise.
What I was not expected was to receive fourteen pots of Greek Yogurts. I was now faced with the prospect of shifting a Greek Yogurt Mountain but far from being an Herculean task, though it took a bit of time and research, it was a lot of fun.
I found out that heating the 0% fat does not work well, the yogurt separates, but I am told that for cooking on high heat the original which contains 10% fat is much better.
500g Greek yogurt
170g of sugar or less
1 tbs of warm milk
1/4-1/2 tsp ground cardamom
1 tbs slice almonds
1 tbs chopped or sliced pistachios and a few slices of mango or strawberries to decorate
1. Drain the yogurt over a bowl making sure you don't squeeze out the yogurt. Until Yogurt becomes thick in consistency
2. Traditionally this is done by putting a muslin over a strainer, pouring the yogurt over the muslin and leave to drain in the fridge for an hour. I just squeeze the water as hard as I can using the paper in the pot.
3. Dissolve the saffron in warm milk until the milk turns yellowish orange.
4. Add sugar, cardamon and saffron milk to yogurt and beat well till sugar dissolves. It can be done in the mixer
5. Mix in most of the almonds and pistachios to the yogurt and sprinkle the rest on the top for decoration, add slices of mango or strawberries if at hand.
Here is for the scientific bit:
Total Greek yogurts at 0% are made of pasteurised skimmed cows' milk, live active yoghurt culture
Nutritional information per 100g:
Of which saturates 0g
Picture credit: Channel four -food recipes-