hung curd | what is hung curd | how to make hung curd or hung yogurt

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how to make hung curd or hung yogurt

a diy method to prepare hung curd or hung yogurt.

4.75 from 4 votes
total time:
300minutes

hung yogurt or hung curd recipe – sharing a diy post on how to make hung curd, dahi or yogurt at home.

hung curd hung yogurt

hung curd is simply curd whose whose whey has been drained completely. hung curd is used in some indian recipes like for the marination of paneer tikka or any tikka. its also used to make thick raitas, dips and even chutneys. dahi kababs and shrikhand are two unique indian recipes which has hung curd as the most important ingredient. hung curd is also called as chakka in marathi language.

few hung curd recipes on blog are

i use hung curd when i make shrikhand or amrakhand or for the tikka marinade or to make a thick raita. cheesecakes, cream cheese frostings can also be made since the final product is creamy and with a lovely soft texture. but i have never tried making cheesecakes with hung curd.

the method i have explained here do not require you to hung the curd outside. you can keep the whole apparatus in the fridge easily. keeping outside in the hot indian climate can make the curd go sour and can spoil it also. if you live in a cold climate, then you can hung the curd wherever you have a hook arrangement in your kitchen or tie it on the kitchen sink tap.

some do’s and dont’s for making hung curd

  • use freshly made curd. homemade is best. if using outside brought curd, then do check the expiry date.
  • don’t use sour curd.
  • do keep a bowl beneath the muslin to collect the whey whether you keep the apparatus in the fridge or outside. the whey is rich in nutrients. so don’t discard. add it to the chapati, bread doughs or cake batter. you can also make rice or pulaos with it or add to dals, soups and gravies. basically add it in place of water in any dish.
  • usually it takes 4 to 5 hours for the hung curd to be done. but if you want a more thick, smooth, creamy texture then keep overnight for 10 to 12 hours or for more hours in the fridge.
  • once the hung curd is ready, then refrigerate and use it within 4 to 5 days.
how to make hung curd or hung yogurt
4.75 from 4 votes
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hung curd recipe

a diy method to prepare hung curd or hung yogurt.
course condiment, side dish
cuisine indian
prep time 5 hours
total time 5 hours
servings 425 grams
author dassana

ingredients (1 cup = 250 ml)

main ingredient:

  • 4.5 cups dahi (curd or yogurt) Or about 1.125 kg or 1.125 litre curd - curd made from 1 litre milk

equipments required:

  • 1 deep bowl
  • 1 strainer or seive
  • 1 muslin cloth or cheese cloth or kitchen cotton napkin or towel
  • 1 heavy weight bowl, pan or lid

how to make hung curd recipe

  1. you need four things - 1 bowl, 1 strainer or seive, 1 muslin cloth or cheese cloth and 1 heavy weight bowl, pan or lid. instead of muslin you can also use a cotton kitchen napkin. first line the strainer on a bowl.
  2. then line a muslin on the strainer.
  3. pour the fresh curd. bring the four edges of the muslin together and tie one edge tightly around the rest.
  4. gently press and you will see the whey dripping.
  5. now place a heavy bowl or lid or tray on the tied muslin.
  6. now keep the whole thing in the fridge for 4 to 5 hours or overnight.
  7. after the required amount of time kept in the fridge, you will get a creamy hung curd.
  8. use the collected whey in chapati dough and in pulaos or gravies. but do note that in chapati, the curd like flavor and taste is not felt. but in gravies, rice and pulao you will get the taste.
  9. use the hung curd immediately for any recipe or keep in the fridge to be used later.

more how to methods:
1. how to make khoya
2. how to make paneer
3. how to make chenna
4. how to make curd/yogurt
5. how to make goda masala
6. how to make vegan yogurt
7. how to make biryani pulao masala

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method to make hung yogurt or hung curd

1. you need four things – 1 deep bowl, 1 strainer or seive, 1 muslin cloth or cheese cloth and 1 heavy weight bowl or pan or lid. instead of muslin you can also use a cotton kitchen napkin. first line the strainer on the bowl.

making hung curd

2. then line a muslin on the strainer.

muslin cloth for hung curd

3. pour the fresh curd. i added 4.5 cups of curd (made from 1 litre of milk, about 1.125 kgs) since i was making shrikhand with it. for tikka marinade or spreads or raitas, you can add accordingly.

curd for hung curd recipe

4. bring the four edges of the muslin together and tie one edge tightly around the rest.

making hung curd

5. gently press and you will see the whey dripping.

press to make hung curd

6. now place a heavy bowl or lid or tray on the tied muslin. if you have a hook, you can also hung the muslin in your refrigerator.

bowl for hung curd

7. here’s a pic from distance. now keep the whole thing in the fridge for 4 to 5 hours or overnight. i kept for 24 hours. do use a deep bowl below, so that there is some distance between the curd in the strainer and the collected whey. otherwise the whey will touch the strainer as well as the curd. thus there will be some whey in the curd.

making hung curd

8. next day, the whey has been drained off and here’s the hung curd.

hung curd without whey

9. you can see how creamy and smooth it looks. the texture is similar to like that of cream cheese. from 1.125 kgs, the yield was 425 grams of hung curd. collect the hung curd in a container or lidded bowl if not using it. cover with its lid and then refrigerate. use a silicon spatula to collect the hung curd. even when using hung curd, better to use silicon spatula as you can easily scrape it off from the sides or edges of the bowl.

creamy hung curd

10. here’s the nutrient rich whey. i add them to chapati dough and in pulaos or gravies. but do note that in chapati, the curd like flavor and taste is not felt. but in gravies, rice and pulao you will get the taste.

nutritious whey from hung curd

11. use the hung curd immediately for any recipe or keep in the fridge to be used later.

how to make hung curd

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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13 comments/reviews

  1. Hello Mam,

    Tried your lot off recipes and they turned out good. I want to ask u can v make hung curd from low fat milk??

    • thanks vaishali. you can make hung curd from low fat curd.

  2. A great blog – and now I’m back making hung curd every other week! Thanks – a whole world of light recipes opened for us at home. If you don’t mind, I’ll link this site to my curd-entry in my blog!
    best regards from Spain!

    • thanks arturo. yes you can with a credit source link.

  3. I just tried this recipe now. And it has come out very well. Thanks for sharing it!

    • welcome

  4. Since some people were asking:

    How to make curd (yogurt) starter from raw milk

    https://www.youtube.com/watch?v=HLKxgHEZA2U

    Another way to make yogurt starter it to buy some milk cream (not a cheese cream, just regular fatty cream from full milk) and leave it in warm place for a day or two until it turns sour and then use it as a yogurt starter. (Ayurvedic way)

    When making yogurt, it is recommended to bring milk to almost a boil. Here is an explanation as to why:

    http://cooking.stackexchange.com/…/making-yogurt…

    Just wanted to share those tips. Love your website Dassana:) Thank you!:)

    • welcome dharia. thanks for sharing the links.

  5. Hi… I cud not find d the recipe of dahi kebabs in your blog… Please add it.

    • deepti, i will add the recipe this summer season.

  6. Very useful tip to make hung yogurt.

    • thanks rajni

  7. Great

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