Simple, practical, and full of everyday flavour, Hung Curd Recipe is a vegetarian Indian condiment made with simple everyday ingredients in about 240 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: 240 minutes
- Cook time: Not specified
- Total time: 240 minutes
- Yield: 1
- Category: Condiment
- Cuisine: Indian
Ingredients
- 2 cups curd ((plain yogurt / dahi))
- 1 pinch salt ((optional, for serving))
Method
How to make Hung Curd
- Place a strainer over a deep bowl and spread a thin muslin or cheese cloth. Pour yogurt in the center of the cloth.
- Bring all the 4 edges together to the center and make a knot with one edge to secure the yogurt. Squeeze gently to drain excess whey. Check pics in the post.
- Hang it just above your kitchen sink for 30 to 45 mins, so that the whey drips to the sink.
- Place back the yogurt pack in the strainer. Place an heavy object such as a ceramic bowl or mortar pestle over it.
- Move the entire setup (bowl, strainer, yogurt and the heavy object) to the refrigerator. Rest for 4 to 8 hours, until most of the why is strained.
- Open the know and check. Hung curd must be thick and creamy without any whey.
- Transfer to a air tight container, preferable glass container and refrigerate until used. You can sprinkle some salt and also eat it right away.
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.
