Hung Curd is a process by which whey gets drained out from the curd/yogurt. Hung Curd is used in many Indian and Middle Eastern recipes to make thick Raitas, Dips, Dahi ke Kebabs, and Desserts like Shrikhand and used as marinade too. Give this simple and very easy make recipe a try and enjoy homemade hung curd without any guilt.
Hung curd is low in sugar, low in carbohydrates, high in protein and great source of calcium. It’s a great for folks who are on a low carb diet. Click here for more Hung Curd recipes.
Step by Step Instruction with Photos
- Place a colander over a bowl to collect whey.
Spread a muslin cloth or cheesecloth over a bowl and pour the yogurt into it. - Pick up all the 4 edges of the cloth and make a knot. Bring together all the four edges and squeeze of the excess water lightly.
- Make a knot and hang it above the kitchen sink, the dripping whey can be collected and used in various recipe. Leave it for about 30 to 45 minutes to 4-5 hours.
- But if you stay in hot climate area then place it back on the colander, press with heavy bowl or stone and cover over it with lid. Place it in the refrigerator for 4 to 8 hours, or longer as for required thickness.
- After 4 hours, hung curd is ready to use.
Recipe Card
Homemade Hung Curd/Drained Yogurt Recipe
Description
Hung curd is thick yogurt. It's low in sugar, low in carbohydrates, high in protein and great source of calcium.
Ingredients (Servings - 1 cup)
Instructions
-
Place a colander over a bowl to collect whey.
Spread a muslin cloth or cheesecloth over a bowl and pour the yogurt into it. -
Pick up all the 4 edges of the cloth and make a knot. Bring together all the four edges and squeeze of the excess water lightly. Make a knot and hang it above the kitchen sink, the dripping whey can be collected and used in various recipe. Leave it for about 30 to 45 minutes to 4-5 hours.
-
But if you stay in hot climate area then place it back on the colander, press with heavy bowl or stone and cover over it with lid. Place it in the refrigerator for 4 to 8 hours, or longer as for required thickness.
-
After 4 hours, hung curd is ready to use.
Note
- If possible use freshly made curd, Homemade is best. If using store brought curd, then do check the expiry date. Don’t use sour curd.
- Do keep a bowl beneath the muslin to collect the whey because whey is rich in nutrients. So don’t discard. Use is making chapatti, bread doughs or cake batter etc. Can replace it in place of water in any dish.
- Usually it takes 4 to 5 hours for the hung curd to be done. But if you want a thicker, smooth, creamy texture then keep overnight for 10 to 12 hours or for more hours in the fridge.
- Can be stored refrigerated for 4-5 days for later used.
