Hung yogurt or hung curd recipe – sharing a diy post on how to make hung curd, dahi or yogurt at home.
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.
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 hung 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 (dahi). 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.
More how to methods:
If you made this recipe, please be sure to rate it in the recipe card below. If you'd like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration.
- 4.5 cups Curd (dahi or yogurt) or about 1.125 kg or 1.125 litre curd - curd (dahi) made from 1 litre milk
- 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
- 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.
- Then line a muslin on the strainer.
- Pour the fresh curd. Bring the four edges of the muslin together and tie one edge tightly around the rest.
- Gently press and you will see the whey dripping.
- Now place a heavy bowl or lid or tray on the tied muslin.
- Now keep the whole thing in the fridge for 4 to 5 hours or overnight.
- After the required amount of time kept in the fridge, you will get a creamy hung curd.
- Use the collected whey in chapati dough and in pulaos or gravies. But do note that in chapati, the whey flavor and taste is not felt. But in gravies, rice and pulao you will get the taste.
- Use the hung curd immediately for any recipe or keep in the fridge to be used later.
Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.
All our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Like this Recipe?
Pin it Now to Remember it Later
How to make 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.
2. Then line a muslin on the strainer.
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.
4. Bring the four edges of the muslin together and tie one edge tightly around the rest.
5. Gently press and you will see the whey dripping.
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.
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.
8. Next day, the whey has been drained off and here’s the hung curd.
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.
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.
11. Use the hung curd immediately for any recipe or keep in the fridge to be used later.