Hung curd recipe | Hung yogurt | How to make hung curd

Hung curd is just plain yogurt from which whey has been strained out using a cheese or muslin cloth. This can be eaten plain or used for making kababs, chutneys and dips.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time4 hours

Total Time4 hours

Servings1

AuthorSwasthi

Ingredients (1 cup = 240ml )

2 cups yogurt /curd/dahi

optional for serving

⅛ tsp salt or 2 tbsps powdered sugar

How to make the recipe

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.

NUTRITION (estimation only)