If making hung curd at home, use chilled fresh curd which should not be sour.
During the straining process, make sure there is enough gap between the base of the strainer and pan.
Refrigerate the curd during the straining process otherwise, there are chances of getting sour.
Put weight on it to strain the maximum water out of the curd.
Refrigerate it in an airtight container and consume it within 2 days.
You can add nuts, dried fruits, and flavors of your choice and every time can make different flavors of Shrikhand.
Kesar, cardamom, mixed fruit, dry fruit, and mango are popular flavors of Shrikhand.