How to make Hung Curd

• Place a strainer over a deep bowl and spread a thin muslin or cheese cloth. Pour yogurt in the center of the cloth.
• Bring all the 4 edges together to the center and make a knot with one edge to secure the yogurt. Squeeze gently to drain excess whey. Check pics in the post.
• Hang it just above your kitchen sink for 30 to 45 mins, so that the whey drips to the sink.
• Place back the yogurt pack in the strainer. Place an heavy object such as a ceramic bowl or mortar pestle over it.
• Move the entire setup (bowl, strainer, yogurt and the heavy object) to the refrigerator. Rest for 4 to 8 hours, until most of the why is strained.
• Open the know and check. Hung curd must be thick and creamy without any whey.
• Transfer to a air tight container, preferable glass container and refrigerate until used. You can sprinkle some salt and also eat it right away.