How to Make Hung Curd?

5 from 1 vote

Learn how to make hung curd also known as Greek yogurt at home with few easy steps. It can be used in a variety of recipes like, dips, kababs, to desserts.

Course Side Dish

Cuisine Global, Indian

Keyword how to make hung curd, hung curd recipe, hung yogurt

Diet Gluten-Free, Vegetarian

Method No-Cook

Prep Time 6

Total Time 6

Servings

Calories 224kcal

Author Bhavana Patil

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.

Nutrition