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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.

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.
Course Side Dish
Cuisine Indian, Pakistani
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 2 people
Calories 359 kcal

Ingredients

  • 1 litre yogurt/curd or dahi

Instructions

  1. Line a fine mesh strainer with muslin cloth/malmal. Keep the strainer on a deep bowl which will be used to collect the whey.

  2. Pour fresh dahi/yogurt on the muslin cloth. Bring the four edges of the muslin together and tie a knot.
  3. 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.
  4. 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.
  5. 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.

  6. The remaining whey can be used to make roti.

Recipe 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.