Hung curd | hung yogurt | how to make hung curd(step by step photos)

hung curdHung  curd:

Hung curd/ yoghurt is prepared by strain/drain the whey from yoghurt completely to get a thick consistency. The Hung Yogurt is also called as chakka in the Marathi language.

More recipes from my blog you might like:

Homemade yoghurt/curd/dahi
Homemade Butter
Homemade Ghee

hung yoghurt recipe (Step by step with photo)

 hung curd

Take a deep bowl and a strainer.
Place the muslin or cotton cloth over the strainer.

hung curd/yoghurtPour yoghurt into a muslin cloth.

hung curdGather the cloth edges and squeeze it lightly, tie the edges of the cloth.
Now keep this whole thing in the fridge for at least 5-6 hours.

*Place it in the refrigerator otherwise, the yoghurt will become sour.

hung curdAfter 5-6 hours, all the liquid/whey has been drained out.
Only thick hung curd or chakka will leave.

hung curdThe hung curd is ready, then refrigerate and use as required.

Notes:

  • Always use fresh yoghurt, never use sour yoghurt.
  • For thicker, smooth, and creamy texture leave it overnight or for more hours in the fridge.
  • Once the hung curd is ready, then refrigerate and use it for 4-5 days.
  • You may use a weight on the drained curd to press even more moisture out.

Health Benefits:

  • The Hung yoghurt is low in sugar, carbohydrates and high in protein than regular yoghurt.
5 from 1 vote
hung curd
how to make hung curd
Prep Time
6 hrs
Cook Time
6 hrs
Total Time
12 hrs
 

Main Ingredients: yoghurt/curd/dahi

Level of cooking: Easy

Recipe Type: Side Dish
Cuisine: Indian
Servings: 4
Calories Amount per serving: 80 kcal
Author: spicy veg recipes
Ingredients
  • 500 gram Dahi (yoghurt)
Equipment required:
  • 1 deep bowl
  • 1 muslin cloth or cheesecloth or kitchen cotton napkin or towel
  • 1 1strainer or sieve
Instructions
  1. Take a deep bowl and a strainer.
  2. Place the muslin or cotton cloth over the strainer.
  3. Pour yoghurt into a muslin cloth. 
  4. Gather the cloth edges and squeeze it lightly, tie the edges of the cloth.
  5.  Now keep this whole thing in the fridge for at least 5-6 hours. 
  6. Place it in the refrigerator otherwise, the yoghurt will become sour. 
  7. After 5-6 hours, all the liquid/whey has been drained out. 
  8. Only thick hung curd or chakka will leave. 
  9. The hung curd is ready, then refrigerate and use as required.

Enjoy!
If you liked this, please share. Thanks!

 

 

(Visited 95 times, 1 visits today)

One comment

Leave a Reply

Your email address will not be published.

nineteen − nineteen =