how to make hung curd
Main Ingredients: yoghurt/curd/dahiLevel of cooking: Easy
Servings 4
Calories 80kcal
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
- 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.