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    Mirchi Tales » Cooking Resources » Cooking Tips

    How to make Hung Curd

    Published: Jun 5, 2015 · Modified: Jan 17, 2018 by Kiran

    Jump to Recipe Print Recipe

    Similar to Greek yoghurt, hung curd is made by draining the liquid whey from fresh yogurt or dahi. It can be used in dips, marinades or parfaits.

    Hung Curd is a term that we read about quite often in different recipes or food forums. It sounds fancy, but is actually quite simple to make. All it requires is draining the liquid or whey from yogurt/curd, and the thick yogurt you are left with is essentially Hung Curd. It is similar to Greek yogurt in texture and can be used in recipes calling for the same.

    Similar to Greek yoghurt, hung curd is made by draining the liquid whey from fresh yogurt or dahi. It can be used in dips, marinades or parfaits.

    It is a versatile ingredient that can be used to make delicious dips. Whisk it up, add seasonings and serve with raw vegetables/crudites or pita bread for a healthy appetizer to a dinner party. It's a healthy alternative to mayonnaise and can be used to make all sorts of dips. The drainage of the liquid/whey from regular makes it an essential ingredient in the marination of meat since it ensures that the resultant marinade will be thick and not too liquid. It is also used to make cheesecakes, and can be sweetened with a bit of honey & sugar as a light dessert.

    Would love it if you could try out and rate the recipe, and let me know how it was in the comments below! 

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    📖 Recipe

    Similar to Greek yoghurt, hung curd is made by draining the liquid whey from fresh yogurt or dahi. It can be used in dips, marinades or parfaits.
    Print Recipe
    5 from 1 vote

    How to make Hung Curd

    Similar to Greek yoghurt, hung curd is made by draining the liquid whey from fresh yogurt or dahi. It can be used in dips, marinades or parfaits.
    Prep Time5 minutes mins
    Cook Time4 hours hrs
    Total Time4 hours hrs 5 minutes mins
    Course: Side Dish
    Cuisine: Indian, Pakistani
    Servings: 2 people
    Calories: 359kcal
    Author: Kiran

    Ingredients

    • 1 litre yogurt/curd or dahi

    Instructions

    • Line a fine mesh strainer with muslin cloth/malmal. Keep the strainer on a deep bowl which will be used to collect the whey.
    • Pour fresh dahi/yogurt on the muslin cloth. Bring the four edges of the muslin together and tie a knot.
    • Hang the tied muslin from a suitable handle and let the whey drip into the bowl below for 3-4 hours. One option is the kitchen sink or a kitchen cabinet.
    • Alternatively in our hot weather it is better to let the yogurt drain in the fridge. In this case place a heavy lid or bowl on the tied muslin and keep the whole thing in the fridge for 3-4 hours or even overnight.
    • Once the liquid whey has drained, you will be left with creamy hung curd. Just whisk it and use in the recipe as required. Store hung curd in the fridge.
    • The remaining whey can be used to make roti.

    Notes

    Hung Curd is similar to Greek yogurt, and can be used in recipes which call for Greek yogurt. It should be made using fresh dahi yogurt and not packaged.

    Nutrition

    Calories: 359kcal
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    Reader Interactions

    Comments

    1. Rida says

      November 08, 2021 at 7:24 pm

      5 stars
      I didn't know it was so easy to make hung curd.

      Reply
    2. Raiya Sohail Hashmi says

      October 19, 2020 at 3:13 pm

      can this be made using the fresh yoghurt we get at Woolworths?

      Reply
      • kiran says

        October 24, 2020 at 2:14 pm

        Yes, it should work, but you will have to check the yoghurt thickness. The Greek Yoghurt is already quite thick.

        Reply

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