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Hung Curd

by Leena Kohli (@leenakohli)
Prep Time
2min
Cook Time
5hr
Total Time
5hr 2min
IndianCondimentVegetarianGluten-Free

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. 

Ingredients

1 Servings
  • 2cup
    Plain Yogurt
  • Muslin/Cheesecloth

Method

  1. Take a fine mesh strainer, place it over a deep bowl and cover it with a muslin/cheesecloth.

  2. Pour the plain yogurt into the muslin cloth.

  3. Gather the edges of the cloth or use a string to tie it, creating a pouch with the yogurt inside.

  4. 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.

  5. Untie the pouch, scoop the hung curd into a clean container, and refrigerate for up to 2-3 days.

  6. Hung curd can be used in various dishes like dips, marinades, and desserts. Enjoy!

Tips & Tricks

  1. Two cups of yogurt yield approximately one cup of hung curd.

  2. You can use the whey for kneading flour, cooking or thinning your smoothies.

Leena Kohli
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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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