Easy Hung Curd Recipe – How to Make Hung Curd

post modified on December 30

Written by Puja

This easy Hung Curd Recipe shows you how to make the thick, tangy yogurt known as hung curd or Greek yogurt at home. With just a few simple ingredients and steps, you can make smooth, luscious homemade hung curd that beats anything from the store.

Hung Curd

About Hung Curd Recipe:

Eating curd every day is an easy way to get probiotics in your diet. Homemade curd, a common Indian food, is even better. You can also make Hung Curd at home from regular curd, and it’s just as good for you. This is a simple way to make a creamy batch at home without any trouble.

Hung curd is just plain regular yogurt that has been strained to remove the whey. If you have made homemade yogurt before, you can easily turn it into hung curd.

Follow the steps for making basic curd or yogurt. When it is done fermenting, simply drain off the whey and then you get thick, creamy yogurt known as hung curd.

So if you already know how to make yogurt at home, you can quickly make some hung curd too. All it takes is an extra draining step to transform your basic homemade curd into rich, tangy hung curd. Sound easy right? 🙂

Do you know that?

Traditionally, hung curd was made by hanging plain yogurt in a muslin or cotton cloth overnight to drain the whey. In hotter climates like India, the cloth bag of yogurt would be hung outside to keep the curd cool as it drained.

In some methods, the yogurt is tied in the cloth, twisted tight, and hung on a hook or faucet to drain for hours. The yogurt cultures would continue to ferment as the whey drained out, resulting in a tangy, thick curd.
In colder regions, it was hung indoors near a cool breeze or window. The yogurt thickens and takes on a creamy texture as the whey drips out of the suspended potli (cloth bag).
The longer it is left to drain, the thicker the curd becomes. Up to 12-24 hours for very thick yogurt. Once drained, the yogurt is collected from the cloth and can be stored in a pot or container.
No heat or straining is applied other than allowing gravity to pull the whey out slowly. This traditional straining method produces an authentic, rich, and spreadable curd with a unique tang.


People have different ways of making this recipe at home. But this Greek Yogurt Recipe of mine lets you make fresh hung curd without hanging it outside.

In this method, you just have to keep the complete setup in the refrigerator. I prefer following this method knowing India’s hot climate. Leaving hung curd out in the heat can cause it to spoil or turn sour. Refrigerating prevents this.

If you live somewhere with cooler weather, you can hang the curd in your kitchen instead. Tie it on a hook or faucet.

But for most climates, it’s best to keep the hung curd in the fridge while it’s draining. This prevents it from going bad and gives you the freshest homemade Greek yogurt.

Hung Curd

Serving Suggestion:

Hung curd is quite versatile and can be used in many ways. Here are some ways you can serve and enjoy hung curd or greek yogurt

Dips and Spreads: You can make creamy and flavorful dips by adding herbs, spices, and seasonings to hung curd. Use it as a dip for veggies, chips, or crackers.

Marinades: Use hung curd as a base for marinades, especially in Indian cuisine. It adds a rich and tangy flavor to vegetables before grilling or roasting.

Salad Dressing: Make a healthier salad dressing by blending hung curd with herbs, garlic, and a dash of lemon juice. It adds a delightful creaminess to salads.

Dessert: You can add hung curd into desserts like parfaits, fruit salads, or as a topping for pancakes and waffles. Sweeten it with honey or maple syrup.

Smoothies: I love blending hung curd into smoothies for a thicker and more satisfying texture. Combine it with fruits, a bit of honey, and ice for a refreshing treat.

Sandwich or Wrap Spread: Use hung curd as a spread for sandwiches or wraps it tastes just awesome. It adds a delightful creaminess and goes well with veggies and grilled proteins.

Tandoori Preparations: Make a tandoori marinade by mixing hung curd with spices and herbs. This not only gives a creamy texture but also helps to tenderize the vegetables.

Parfaits: Layer hung curd with granola, fresh fruits, and a drizzle of honey to make a delicious and nutritious parfait.

Garnish for Soups: Add a dollop of hung curd as a garnish for cold soups or creamy hot soups. It can balance the flavors and add a creamy element.

Baking: Substitute hung curd for other dairy ingredients in baking recipes. It can add moisture and a tangy flavor to cakes, muffins, and bread.

And yes, feel free to get creative and experiment with different flavors and combinations to discover your favorite way to enjoy hung curd!

Storage Suggestion:

Consume Quickly: Homemade Greek Yogurt or curd stays good in the fridge for 2 to 3 days. So it’s advisable to consume hung curd within a few days of making it. Its texture and taste are best enjoyed when it’s fresh.

Refrigerate: Place the hung curd in a sealed and dry container and store it in the refrigerator.

Use Clean Utensils: When you serve or scoop hung curd, make sure to use clean utensils. This helps keep it fresh for a longer time and prevents it from getting spoiled.

Check for Spoilage: Check the hung curd regularly for any signs of spoilage, like an unusual smell or discoloration. If you observe such indications, it’s advisable to discard the curd.

Pro Tips:

Here are some pro tips to enhance your experience while making hung curd:

Use Full-Fat Yogurt: If you’re preparing hung curd from scratch, ensure that you use full-cream milk to make the initial curd for the hung curd process. And if you are buying curd from a store go for full-fat yogurt to get a creamier and richer hung curd.

Be Patient with Draining: Allow sufficient time for draining to achieve the desired thickness. Overnight draining in the refrigerator gives you the best results. But then depending upon the consistency and thickness that is needed for your specific recipe, about 3-4 hours should also be good.

Experiment with Straining Cloth: Experiment with, using different straining materials, such as cheesecloth, muslin, or a thin kitchen towel. Cheesecloth with a finer weave can give an exceptionally smooth texture.

Save the Whey: The drained liquid, known as whey, can be used in other recipes or beverages. It’s rich in nutrients and adds a tangy flavor to dishes. So never throw it.

Seasoning for Flavor: Add herbs, spices, or a pinch of salt to the hung curd for extra flavor. Experiment with garlic, dill, mint, coriander leaves, or other herbs to suit your taste.

Use a Bowl for Draining: Make sure to place the straining cloth over a bowl to collect the whey. This prevents mess and makes it easier to save the liquid for other uses.

Regular Checks for Consistency: As mentioned earlier keep checking the hung curd for the desired thickness. If it reaches the consistency you prefer before overnight draining, you can stop the process earlier.

Store in an Airtight Container: Once the hung curd is ready, transfer it to an airtight container before refrigerating. This helps maintain its freshness and prevents absorption of other odors.

Get Creative with Recipes: Hung curd is versatile; don’t hesitate to use it in various dishes. Explore recipes like dips, desserts, marinades, or even as a topping for savory dishes.

Why you Should Make this Recipe:

Making Greek Yogurt at home is worth trying. Making it yourself gives you control over the result so you can create the perfect creamy, tangy hung curd.

  • It’s simple and easy to make at home with just a few ingredients. You don’t need any special tools to make this.
  • You can control the quality and ingredients. Choose the best quality milk and yogurt.
  • It’s customizable so Drain to your preferred thickness and tanginess.
  • Much cheaper than buying prepared hung curd from the store.
  • Tastes fresher and richer when made from scratch.
  • Healthier than store-bought options with no preservatives.
  • You can use it in more ways – snacks, smoothies, raitas, desserts, etc.
  • Making your own allows for a unique flavor you won’t find in store-bought.
  • Impress family and friends with your homemade culinary skills.
  • DIY Greek yogurt has more probiotics than commercial brands.
  • It’s a versatile ingredient to always have on hand.
  • Satisfaction of crafting a delicacy with your own hands.

Looking for Some More Recipes Like this:

Homemade Curd Recipe

Homemade Khoya Recipe

Misti Doi Recipe

Mango Shrikhand Recipe

Greek Yogurt

Basic Ingredients Used to Make this Recipe:

Yogurt/ curd: The primary ingredient, containing live cultures, is used as the base for hung curd.

Hung curd

Hung Curd

Hung curd, also known as Greek yogurt or strained yogurt, refers to plain yogurt that has been strained to remove the whey, resulting in a thicker, creamier texture. So Let us learn how to make “Hung Curd” at Home with this easy Step-by-Step Method.
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Course: Side Dish
Cuisine: Indian
Keyword: Hung Curd
Prep Time: 5 minutes
Total Time: 5 minutes
Calories: 1196kcal
Author: Puja


  • 8 cups Yogurt/Curd


  • First of all place the strainer on the deep bowl.
    hung curd1
  • Next, place a muslin cloth over the strainer to create a lining. Pour the freshly made curd onto the muslin cloth.
    hung curd2
  • Then bring together the four edges of the muslin and tightly tie one end around the others.
    hung curd 3
  • Gently press and you will observe the whey dripping.
    hung curd4
  • Now place a heavy bowl or lid or tray/plate on the tied muslin.
    hung curd5
  • And keep the whole set up in the fridge for 4-5 hours or overnight.
    hung curd6
  • After the required amount of time kept in the fridge, you will get a creamy tasty hung curd.
    hung curd7
  • You can use the collected whey for making chapati or bread dough and in pulao or any soup, curries.(Note: You will not feel the tastes of whey in chapati, whereas you will get the taste of it after adding it in curries, rice, soup and pulao.
  • Use the hung curd immediately for any recipe or keep in the fridge to be used later.


Nutrition Facts
Hung Curd
Amount Per Serving
Calories 1196 Calories from Fat 576
% Daily Value*
Fat 64g98%
Saturated Fat 41g256%
Polyunsaturated Fat 2g
Monounsaturated Fat 18g
Cholesterol 255mg85%
Sodium 902mg39%
Potassium 3038mg87%
Carbohydrates 91g30%
Sugar 91g101%
Protein 68g136%
Vitamin A 1940IU39%
Vitamin C 10mg12%
Calcium 2372mg237%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Post a picture to Instagram & Mention @thetastesofindia or tag #thetastesofindia!

Frequently Asked Questions About this Recipe:

Can low-fat or non-fat milk be used to make hung curd?

While full-fat milk is recommended for a creamier texture, low-fat or non-fat milk can be used, but you will get less rich and creamy hung curd.

How long does it take to make hung curd?

The duration depends on factors like the thickness desired and the method used. Generally, overnight refrigeration is recommended for optimal results.

Can store-bought yogurt be used as a starter culture?

Yes, store-bought yogurt with live cultures can be used as a starter for making hung curd.

Is hung curd the same as Greek yogurt?

Yes, hung curd and Greek yogurt are essentially the same, both created by straining excess whey from yogurt.

Can herbs or sweeteners be added to enhance flavor?

Absolutely! Herbs, spices, or sweeteners can be added to customize the flavor of hung curd according to personal preference.

How long can hung curd be stored in the refrigerator?

Hung curd can typically be stored in an airtight container in the refrigerator for up to 3-4 days.

Can the whey drained from hung curd be used in cooking?

Yes, the drained whey is rich in nutrients and can be used in soups, smoothies, or as a liquid component in various recipes.

Can hung curd be used in baking?

Certainly! Hung curd can be a substitute for other dairy ingredients in baking recipes, adding moisture and a tangy flavor to the finished product.

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If you liked this Homemade Hung Curd Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

Please take a moment to rate the recipe and leave a comment below to let us know what you think. Your feedback is invaluable in helping us improve our recipes and providing you with the best culinary experiences.

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Happy Cooking!!! 

A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog.
I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking.
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