Q about Shrikhand
We made a simple recipe for Mango Shrikhand from India using yogurt, a little milk, mangoes, sugar, cardamon/nutmeg. It's pretty simple, you just strain the yogurt in cheesecloth for 6 hours (I used a coffee filter) and then you mix in the other ingredients.
It was ok, but was wondering if maybe there is a secret to this recipe that makes it taste more authentic. It's basically fruit mixed in yogurt, the straining takes out the excess water in the yogurt but does this really make much difference?
Any thoughts on this?