Prep Time
Cook Time
Total Time
5hr 2min

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. 


1 Servings
  • 2cup
    Plain Yogurt
  • Muslin/Cheesecloth


  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
Recipe by

Leena Kohli


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