To make yogurt musco(hung curd)
Place a strainer with a mesh over a deep bowl, and spread a slightly damp muslin cloth over it. Put the yogurt on the cloth, tie the cloth with a knot, and place a weight on top. Cover the strainer and refrigerate for 12 hours, allowing the yogurt water to drain into the bowl, leaving behind the yogurt musco in the cloth...

To make Kesar-Ilaichi Shrikhand, gather all the ingredients. Take the yogurt curds in a fine-meshed strainer, add powdered sugar, and mix well with your hands until a smooth paste forms. Transfer this mixture to a wide vessel, add cardamom powder and saffron soaked in milk, and mix well. Fill this mixture in a container and refrigerate for three hours.

Note: I have used Amul's ready-made yogurt to make Shrikhand.