Hung yoghurt or hung curd recipe –
Today I am sharing a post on how to make Hung yoghurt or hung curd at home.
What Is Hung yoghurt or hung curd?
Hung curd is nothing but yoghurt drained of all its whey/water from yoghurt completely to get a thick consistency. Hung curd is also called as chakka in the Marathi language.
It can be made very easily at home. Tie some curd in a muslin cloth and leave it hanging for at least 3-4 hours or till all the water drains out. After this time period, the pressure is applied to the bundle to squeeze out all the water and the chakka is ready. The
Chakka dahi is one of the most versatile ingredients on hand. You can make a great dessert out of it by mixing it with some sugar and some other stuff. Check out my Mango shrikhand recipe.
Hung yoghurt or hung curd recipe(Step by step with photo)
Take a deep bowl and a strainer.
Place the muslin or cotton cloth over the strainer.
Pour yoghurt into a muslin cloth.
Pour yoghurt into a muslin cloth.
Gather 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.
After 5-6 hours, all the liquid/whey has been drained out.
Only thick hung curd or chakka will leave.
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.
how to make hung curd
Materials
- 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
- Take a deep bowl and a strainer.
- Place the muslin or cotton cloth over the strainer.
- Pour yoghurt into a muslin cloth.
- Gather 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.
- After 5-6 hours, all the liquid/whey has been drained out.
- Only thick hung curd or chakka will leave.
- The hung curd is ready, then refrigerate and use as required.
Suggestion:
- Always use fresh homemade curd for delicious tasting hung curd.
- Do not use sour curd.
- Do keep a bowl beneath the muslin to collect the whey from the curd.
- Alternatively, you can make hung curd outside at room temperature instead of the fridge if it is not too hot.
- Always Keep in the fridge avoids the curd from becoming extra sour
- Usually, it takes 4 to 5 hours for the hung curd to be done, If you want a more thick, smooth, creamy texture then keep overnight for 10 to 12 hours or for more hours in the fridge.
- Once the hung curd is ready, then refrigerate and use it within 4 to 5 days.
Enjoy!
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very easy,heathy and tasty…