Hung curd is just plain yogurt from which whey has been strained out using a cheese or muslin cloth. This can be eaten plain or used in marinades, kababs, chutneys and dips.
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.