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Fermented milk from Maharashtra, Gujarat
Dahi (curd) is hung in muslin until most of the whey drips out, leaving a thick, sour paste called chakka. Sugar, and often cardamom, saffron or fruit, is beaten in to make shrikhand, a sweet, semi-soft dessert. Made in 5 steps over 22 days – 29 days. The longest step, keep cold, takes 21–28 days (Suvera P 2026) and runs at 3–5 °C (Suvera P 2026). Lactococcus lactis and Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus do most of the fermenting.
| Main step | 21–28 daysMeasured[suvera2026] | Keep cold |
|---|---|---|
| Temperature | 3–5 °CReported[suvera2026] | Keep cold |
| Acidity | pH 4.4–4.5Measured[suvera2026] | Set the dahi |
| 60 parts | Chakka (strained dahi)[suvera2026] |
| 40 parts | Granulated sugar · India's standard caps sucrose at 72.5 % of the dry matter[suvera2026][fssai2022] |
| 0.03 % | Natural cardamom flavour[suvera2026] |
| Starter | backslop (via dahi) or defined culture |
Total time across the recorded steps: 22 days – 29 days
What changes: The milk is heated to kill microbes and firm up the later curd
India's standard requires the milk for chakka to be heat-treated.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Shrikhand starts like labneh or Greek yoghurt, with curd strained in cloth, but large amounts of sugar are then beaten in, so it is eaten as a sweet. The whey removal happens after fermentation, which India's rules allow only for concentrated products such as chakka.
India's standard requires the milk for chakka to be heat-treated. Keep shrikhand chilled; in one trial at 4 °C, yeasts and moulds appeared after a week.
Every number is labelled with how it is known. How this atlas is made
An old dessert of Maharashtra and Gujarat.
