Make Saffron Infused Milk

Soak saffron in 2 tablespoon of warm milk for 3-4 hours.

Using saffron to flavor the shrikhand is optional. Skip this step if you are not using it.

Make Thickened Yogurt (Chakka)

Keep a fine mesh strainer over a large bowl and line it with a muslin cloth, paper towels, or a cheesecloth. There should be some gap between the bottom of the bowl and the bottom of the strainer for the liquid to collect.

Add yogurt to the strainer and cover the yogurt with the cloth hanging on the side.

Keep the bowl in the refrigerator for 5-6 hours or overnight to drain.

The excess liquid will drip down in the bowl and you will be left with thick creamy yogurt called chakka.

If using Greek yogurt, you can skip the process of hanging and use it directly.