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.

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Homemade yoghurt/curd/dahi
Homemade Butter
Homemade Ghee

hung yoghurt recipe:

  •  Main Ingredients: yoghurt/curd/dahi
  • Recipe type: side
  • Cuisine: Indian
  • Level of cooking: Easy
  • Author: Swati Paathak

 

Hung curd | hung yoghurt | how to make hung curd(step by step photos)
 
Prep time
Cook time
Total time
 
:
Ingredients
  • Dahi (yoghurt)
  • Equipment required:
  • 1 deep bowl
  • 1 strainer or sieve
  • 1 muslin cloth or cheesecloth or kitchen cotton napkin or towel
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.

 

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

 

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