Hung Curd

To make hung curd, start by placing a fine mesh strainer over a deep bowl and covering it with muslin or cheesecloth. Pour 2 cups of plain yogurt into the cloth, gather the edges, and tie it to create a pouch. Hang the pouch over the bowl or place it in the strainer with a weight on top. Let it drain for at least 4-6 hours or overnight to achieve a thick and creamy texture.

Yes, you can use Greek yogurt to make hung curd. However, since Greek yogurt is already thicker than regular plain yogurt, the resulting hung curd may be even creamier. Just follow the same process of draining it through muslin or cheesecloth for a few hours to achieve your desired consistency.

Hung curd can be stored in the refrigerator for up to 2-3 days. Make sure to keep it in a clean, airtight container to maintain its freshness and prevent it from absorbing any odors from the fridge.

Hung curd is incredibly versatile and can be used in various dishes. You can use it to make savory dips, creamy marinades for meats and vegetables, or even desserts like cheesecake. It pairs well with spices, herbs, and fruits, making it a great addition to many recipes.

If you don't have muslin or cheesecloth, you can use a clean kitchen towel or a coffee filter as a substitute. Just ensure that the material is fine enough to allow the whey to drain while keeping the curd contained. Follow the same method of pouring the yogurt and hanging it to achieve hung curd.