Hung Curdby Leena Kohli (@leenakohli)
Making hung curd is a simple process that involves draining the whey from plain yogurt to obtain a thick and creamy base.
This creamy, tangy hung curd is a staple in many recipes, from savoury dips, marinades and to tasty desserts.
- 2cupPlain Yogurt
Take a fine mesh strainer, place it over a deep bowl and cover it with a muslin/cheesecloth.
Pour the plain yogurt into the muslin cloth.
Gather the edges of the cloth or use a string to tie it, creating a pouch with the yogurt inside.
Hang this pouch over the bowl (to collect the whey) or place it in the strainer with a weight on top for at least 4-6 hours, or overnight. This allows the whey to separate from the curd, leaving you with thick hung curd.
Untie the pouch, scoop the hung curd into a clean container, and refrigerate for up to 2-3 days.
Hung curd can be used in various dishes like dips, marinades, and desserts. Enjoy!
Tips & Tricks
Two cups of yogurt yield approximately one cup of hung curd.
You can use the whey for kneading flour, cooking or thinning your smoothies.
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