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.

Course Side Dish

Cuisine Indian

Keyword Hung Curd

Prep Time 5

Total Time 5

Calories 1196kcal

Author Puja

Equipment

1 deep bowl
1 fine mesh strainer or sieve
1 muslin cloth or cheese cloth or kitchen cotton napkin or towel
1 heavy weight bowl or heavy pan or lid/tray/plate

Ingredients

8 cups Yogurt/Curd

Instructions

First of all place the strainer on the deep bowl.
Next, place a muslin cloth over the strainer to create a lining. Pour the freshly made curd onto the muslin cloth.
Then bring together the four edges of the muslin and tightly tie one end around the others.
Gently press and you will observe the whey dripping.
Now place a heavy bowl or lid or tray/plate on the tied muslin.
And keep the whole set up in the fridge for 4-5 hours or overnight.
After the required amount of time kept in the fridge, you will get a creamy tasty hung curd.
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