Hung curd recipe – Learn to make hung curd or hung yogurt with step by step photos. Hung curd or hung yogurt is made by draining the whey from curd to get a thicker consistency that is suitable to use in recipes like Dahi kabab, raita, wraps, sandwiches, shrikhand, dips and deserts. Hung curd is low in sugar, carbohydrates and high in protein when compared to the regular curd. So it can be enjoyed even by those on a low carb diet.
I made this hung yogurt to make restaurant style raita that is creamy, thick and delicious.
Here are the step by step pictures on how to make hung curd. I usually pour the yogurt to a muslin cloth and then drain it for about 30 minutes just above the kitchen sink.
Later I hang it in the refrigerator using a steel hook and then place a tall cup beneath to collect the whey. Since most of us may not have hooks I thought of sharing this method which I saw in a YouTube video.
Preparation
1. Place a filter or a colander over a container to collect whey.
2. Place a muslin cloth over the filter and add yogurt to it.
3. Bring together all the four edges and squeeze of the excess water lightly. Make a knot and hang it above the kitchen sink, the dripping whey can be collected and used for kneading roti dough. Leave it for about 30 to 45 minutes. Place it back on the filter.
How to make hung yogurt
4. Cover it with a lid. Place it in the refrigerator for 4 to 8 hours, depending on the fats and texture of yogurt used.
5. After 4 hours, hung curd is ready.
Refrigerate hung curd until use.
For more curd recipes, you can check
How to make curd at home
Curd sandwich
Curd rice
Curd rice temple style
More how to posts,
how to make dates syrup
how to sprout mung beans
how to make tamarind paste
how to make aloe vera juice
how to make rasam powder
how to blanch almonds and make almond meal
Hung curd recipe
Hung curd recipe | Hung yogurt | How to make hung curd
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- 2 cups yogurt /curd/dahi
optional for serving
- ⅛ tsp salt or 2 tbsps powdered sugar
Instructions
- Place a colander or filter over a container to collect whey.
- Spread a muslin or cheese cloth over a colander or filter.
- Add yogurt to the cloth.
- Make a knot and hang it just above your kitchen sink, so that the whey drips to the sink.
- Leave it for about 30 minutes.
- After 30 to 45 minutes, squeeze off excess whey from the cloth.
- Put the cloth on the colander and cover it.
- Keep it in the refrigerator about 4 to 8 hours.
- Use hung curd for making shrikhand, dips, tandoori marinade etc.
- If you want to serve it as it is as a dip, you can stir in some salt or sugar or any other seasoning.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Mela says
I love indian food. I find this blog very helpful.
swasthi says
Thank you
Abinaya Narasimhan says
Hi Swasthi is hung curd and Greek yogurt the same?
swasthi says
Yes Abinaya. It is the same
Abinaya Narasimhan says
Thanks for clarifying Swasthi 🙂
Tried Paneer fried rice(without marination) from your blog today and turned out delicious👍 Thanks again😊
Flavia says
Hi Swasthi,
I regularly prepare the hung curd as per your recipe..its super soft & yummy😋🥰… Thank you so much for the recipe🙏.
It’s been around 2 weeks that I prepared 2 batches of hung curd & refrigerated, they are slightly sour.
For how long can hung curd be stored in the fridge. Needed to use these to make tandoori chicken & shrikhand
Please advise
swasthi says
Hi Flavia,
The flavor changes after a 2 to 3 weeks. Try to use it up. The shelf life actually depends on the weather conditions even if kept in the fridge. Even mold can grow over it as it is strained in a cloth. If you prefer to keep it longer freeze it.
Flavia says
Thank you so much Swasthi🥰
V. Chandrasekhar says
Thanks for this recipe. This is exactly what I am looking for at the moment.
I have a couple of questions:
1. I don’t want to throw away the whey. Can I drink it?
2. Where can I get muslin? Is there a substitute like cheese cloth?
swasthi says
You are welcome!
Yes you can drink the whey. You can also use it to make chapati dough.
You can use cheese cloth or cloth coffee filter or even a handkerchief. You can get muslin cloth in Indian stores selling fabric. I normally buy the white handkerchiefs for this. Hope this helps.
CD Singh says
Your hung curd making process was excellent and I tried and it worked well. Many thanks for sharing your cooking experiences
swasthi says
Hi,
You are welcome!
Tess says
I can’t find the type of yogurt that is best used for this, any suggestions of types or brands?
swasthi says
This is best to make with homemade yogurt. Hung curd is just greek yogurt. Any unflavoured yogurt can be used
bajoriya says
it looks like whipped creme nce
kurinji says
nice post…
suma says
thank for sharing