Simple, practical, and full of everyday flavour, Hung Curd | Homemade Greek Yogurt Recipe is a gluten-free, vegetarian Indian, World condiment, side dish made with simple everyday ingredients in about 300 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 300 minutes
- Cook time: Not specified
- Total time: 300 minutes
- Yield: 2
- Category: Condiment, Side Dish
- Cuisine: Indian, World
Ingredients
- 4.5 cups curd ((dahi or yogurt) or about 1.125 kg or 1.125 litre curd - yogurt or dahi made from 1 litre milk)
- 1 deep bowl
- 1 fine mesh strainer (or sieve)
- 1 muslin cloth (or cheese cloth or kitchen cotton napkin or towel)
- 1 heavy weight bowl (or heavy pan or lid/tray/plate)
Method
- You need four things - 1 deep bowl, 1 strainer or seive, 1 muslin cloth or cheese cloth and 1 heavy weight bowl or pan or lid. Instead of muslin you can also use a cotton kitchen napkin. First place the strainer on the deep bowl.
- Then line a muslin on the strainer.
- Pour the fresh curd. Bring the four edges of the muslin together and tie one edge tightly around the rest.
- Gently press and you will see the whey dripping.
- Now place a heavy bowl or lid or tray/plate on the tied muslin.
- Now keep the whole thing in the fridge for 4 to 5 hours or overnight.
- After the required amount of time kept in the fridge, you will get a creamy hung curd.
- Use the collected whey in chapati or bread dough and in pulao or curries. However do note that in chapati, the whey flavor and taste is not felt. But in curries, rice and pulao you will get the taste.
- Use the hung curd immediately for any recipe or keep in the fridge to be used later.
- Homemade Greek Yogurt keeps well in the fridge for 2 to 3 days.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
