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Shrikhand was not discovered in a kitchen experiment — it was discovered through observation and problem-solving. When curd stored in earthen pots started releasing water and spoiling quickly, ancient Indians didn’t cook it more. They removed excess water. By hanging curd in cloth, the liquid whey slowly drained out, making the curd thicker, smoother, tastier, and more stable. This simple process concentrated proteins, improved texture, enhanced taste, and slowed spoilage — all without fire or c
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