Learn how to make hung curd (a.k.a Greek yogurt) at home with a few easy steps. It can be used in a variety of recipes like dips, kababs, to desserts.
Let’s agree that we Indians love to add curd to a variety of recipes. We are experts at using curd in a range of foods, from whipping up buttermilk to utilizing it in different tandoori or Mughlai meals.
Similar to that, hung curd is one of the most widely used condiments and a fantastic alternative to most foods that contain cream. This ingredient, also called "Chakka Dahi," is essentially a thicker version of regular curd.
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What is Hung Curd?
Hung curd, also known as Greek yogurt, is a thick, creamy, and rich yogurt that is made by straining the whey from plain yogurt. It is a delicious and healthy ingredient used in a variety of recipes across different cuisines.
Ingredients
Yogurt - Use whole milk plain yogurt that has not gone sour to make this hung yogurt. You can use either homemade yogurt or store-bought one.
How to Make Hung Curd
Make Thickened Yogurt (Chakka)
To start with, place a strainer on a medium-sized bowl and line a muslin cloth or cheesecloth inside.
Then pour the yogurt (dahi) into the lined strainer. Then bring the edges of the muslin cloth together and gently twist so that the liquid (or whey) starts dripping into the bowl.
Now place a heavy object like a heavy bowl or mortar and pestle to weigh down the tied muslin cloth. Allow it to drain any excess liquid for at least 5-6 hours or overnight. When straining, make sure to keep it in the refrigerator; otherwise, the yogurt can turn sour.
Note: The longer you strain the yogurt, the thicker and creamier it will be.
Uses Of Hung Yogurt Or Greek Yogurt
- Sandwiches
You can use hung curd as a filling for a variety of sandwiches, and of course, you can experiment by adding different vegetables, sauces, and seasonings to suit your tastes. Instead of mayonnaise or cheese, just add this healthy alternative to control your calorie consumption. There are several ways to customize the sandwiches to your preferences, including grilling them or serving them on plain bread.
- Dip/Spread Or Dressing
You don't need to go out and spend all of your money on dips, dressing, and spreads for your breads, salads, and nachos. All you need to do is whisk the hung curd and add your preferred ingredients to produce a wonderful dip or spread.
- Shrikhand
You can whip up a delicious dessert by using hung curd. For instance, Shrikhand. It is a very popular dessert from India’s Maharashtra region. All you need to prepare this delicious sweet treat are some easily available ingredients like sugar and hung yogurt (of course). You can enhance the flavors by adding cardamom, saffron, and nuts for the crunch.
- Cheesecake
There’s one more sweet treat you can prepare by using hung curd, and that is everyone’s favourite Cheesecake. You may make it by combining it with hung curd (substitute for cream cheese), sugar, biscuits, gelatin, water, and some cream. Your uncomplicated cheesecake is ready to relish!
- Marinades
Making marinades with hung curd enhances the flavor and moisture of the vegetables, paneer, or meat. To ensure that the meat absorbs the flavors fully, mix the curd with the spices before adding the veggies or meat. Check out Paneer Tikka recipe.
Tips to Make Hung Yogurt
- Full-fat Yogurt: Use full-fat plain yogurt for a creamier hung curd.
- Strain the yogurt: Strain the yogurt for at least 4-6 hours. If you want thicker, creamier consistency yogurt, then strain it overnight.
- Don't use sour curd: Do not use sour yogurt to make hung curd.
- Use Clean muslin cloth: Always strain the yogurt in a clean and dry muslin cloth to prevent any contamination.
- Strain yogurt in the fridge: If you live in a warmer region, you can strain the yogurt to make hung curd in the fridge. Keeping it outside may turn the yogurt sour.
- Leftover Whey: You can use whey (a liquid that is drained from yogurt during the preparation of hung curd) in other recipes, like smoothies, soups, curries, for kneading chapati dough as it is rich in protein, calcium, and other nutrients.
Storage Suggestions
Transfer the hung curd to an airtight container and store it in the fridge for up to 3-4 days.
Frequently Asked Questions
The sole difference between hung curd and regular curd is that hung curd is produced by entirely draining the whey (water) from regular curd. In order to create a thick, creamy, textured hung curd, the yogurt is stored in a muslin cloth that is knotted firmly and hung off the wall.
Liquid whey and lactose are absent from hung curd. According to experts, it has half as many carbohydrates and twice as much protein as regular yoghurt. Not only that, but Greek yogurt has half as much sodium as regular yoghurt!
More Cooking 101 Recipes
- How to Make Ghee
- How to Make Garlic Paste
- How to Store Garlic
- How to Store Cilantro
- How to Sprout Mung Beans
- How to Store Curry Leaves
- How to Make Ginger Paste
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How to Make Hung Curd?
Equipment
Ingredients
- 3 cups plain yogurt (curd)
Instructions
- To start with, place a strainer on a medium-sized bowl and line a muslin cloth or cheesecloth inside.
- Then pour the yogurt (dahi) into the lined strainer. Then bring the edges of the muslin cloth together and gently twist so that the liquid (or whey) starts dripping into the bowl.
- Now place a heavy object like a heavy bowl or mortar and pestle to weigh down the tied muslin cloth. Allow it to drain any excess liquid for at least 5-6 hours or overnight. When straining, make sure to keep it in the refrigerator; otherwise, the yogurt can turn sour.Note: The longer you strain the yogurt, the thicker and creamier it will be.
Notes
Tips to Make Hung Yogurt
- Full-fat Yogurt: Use full-fat plain yogurt for a creamier hung curd.
- Strain the yogurt: Strain the yogurt for at least 4-6 hours. If you want thicker, creamier consistency yogurt, then strain it overnight.
- Don't use sour curd: Do not use sour yogurt to make hung curd.
- Use Clean muslin cloth: Always strain the yogurt in a clean and dry muslin cloth to prevent any contamination.
- Strain yogurt in the fridge: If you live in a warmer region, you can strain the yogurt to make hung curd in the fridge. Keeping it outside may turn the yogurt sour.
- Leftover Whey: You can use whey (a liquid that is drained from yogurt during the preparation of hung curd) in other recipes, like smoothies, soups, curries, for kneading chapati dough as it is rich in protein, calcium, and other nutrients.
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