Whether you are cooking Dahi kofta curry or are looking for a Greek yogurt substitute, this Hung Curd recipe checks all the boxes. It uses just one simple ingredient: yogurt. Plus, you don’t need special equipment to make it at home. So easy, so healthy!
The first step is to spoon the yogurt into a cheesecloth placed over a fine-mesh sieve. Next, tie the corners of the cheesecloth into a knot to squeeze out the excess whey and let the yogurt hang over the sink for 30 to 45 minutes. You can save the whey to use in other recipes that call for whey, such as Indian flatbread called chapati. Finally, the yogurt is pressed by placing a heavy object such as a ceramic bowl on top of it. Transfer the whole thing to the fridge, and within 4 to 8 hours, the strained yogurt is ready to use.
To make the Hung Curd, you will need the following ingredients:More Delicious Indian Recipes
Set a fine-mesh sieve lined with cheesecloth or thin muslin over a large bowl. Spoon the yogurt into the cheesecloth.
Tie the corners of the cheesecloth into a knot and squeeze gently to remove excess whey. Hang the yogurt over the sink for 30-45 minutes.
Return the cheesecloth to the sieve and press with a heavy object such as a ceramic bowl or mortar and pestle. Transfer to the fridge for 4 to 8 hours until the remaining whey has drained out.
Once the hung curd is thick and creamy, transfer to a glass container and keep in the fridge for up to 2 days.
Make a batch of Hung Curd and use it in your favorite Indian recipes. Or add a sprinkle of salt and enjoy it right away. Made it? Let us know what you think in the comments below!
