Hung Curd Recipe | How to Make Hung Curd at Home

Hung Curd Recipe: How to Make Hung Curd at Home– Hung curd is a versatile dairy ingredient in Indian and international cuisines. Whether you’re making dips, spreads, desserts, or marinating dishes, hung curd enhances the texture and flavor. This step-by-step guide will show you how to make perfect 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 to get a thick consistency. Hung curd is also called as chakka in the Marathi language.

Table of Contents

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.

Benefits of Hung Curd

Rich in Probiotics – Supports gut health and digestion.
Low in Calories – A great alternative to high-fat spreads.
High in Protein – Helps in muscle growth and repair.
Versatile Usage – Used in desserts, dips, and marination.

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Essential Ingredients for Hung Curd Recipe

To make perfect hung curd at home, you need the following ingredients:

Fresh Curd (2 cups): Use homemade or store-bought plain yogurt. Ensure it is not flavored or sweetened.
Muslin Cloth or Cheesecloth: A fine cloth helps strain the whey efficiently without letting curd particles escape.
Strainer: A fine mesh strainer holds the cloth and helps in even draining.
Deep Bowl: Used to collect the whey that drips from the curd during the straining process.
Heavy Object (Optional): To speed up the straining process, you can place a weight on top of the tied curd.

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💡 Tips for the Perfect Recipe

Use Full-Fat Curd: Full-fat curd yields a creamier and richer hung curd.
Chill Before Straining: Refrigerate the curd for an hour before straining to improve consistency.
Do Not Over-Strain: Excess straining can make it too dry; 4-6 hours is ideal.
Add Flavorings: For a flavored hung curd, mix in salt, herbs, or spices after straining.
Save the Whey: The leftover whey is rich in nutrients and can be used in smoothies, soups, or dough preparation.

Variations and Tips

Spiced Hung Curd: Add roasted cumin powder, black salt, and chopped coriander for a flavorful dip.
Sweet Hung Curd: Mix honey, saffron, or chopped dry fruits to make a delicious dessert base.
Garlic & Herb Hung Curd: Blend in minced garlic, dried oregano, and chili flakes for a Mediterranean-style dip.
Hung Curd Cheese: Let the curd strain for 10-12 hours, press it into a mold, and refrigerate to create a soft cheese.
Hung Curd Raita: Mix with grated cucumber, salt, and a pinch of black pepper for a cooling side dish.

Health Benefits of Hung Curd

Rich in Probiotics– Supports gut health and digestion by promoting good bacteria.
High in Protein– Helps in muscle growth, repair, and overall body function.
Boosts Immunity– Contains essential nutrients that strengthen the immune system.
Aids in Weight Management – Low in calories and fat, making it an ideal choice for a balanced diet.
Improves Bone Health – A rich source of calcium and phosphorus, essential for strong bones and teeth.

💭FAQs About Perfect Recipe

Can I use Greek yogurt instead of regular curd?

Greek yogurt is already strained; it can be further thickened using the same process.

How long does hung curd last in the fridge?

It stays fresh for up to 3 days in an airtight container.

What can I do with leftover whey?

Whey is rich in protein and can be used in soups, smoothies, or kneading dough for chapati.

Can I make hung curd without muslin cloth?

Yes, you can use a clean kitchen towel or a fine sieve as an alternative.

Why is my hung curd too dry?

Over-straining can remove too much moisture. Reduce the straining time for a softer texture.

🥣 Storage Suggestions

Store hung curd in an airtight container in the refrigerator for up to 3 days.
Avoid freezing, as it may alter the texture.

🍽 Serving Suggestions

With Fresh Fruits: Serve with sliced mango, banana, or berries for a refreshing and healthy snack.
As a Sandwich Spread: Use it as a creamy and nutritious alternative to butter or mayonnaise.
With Pita or Crackers: Enjoy it as a dip with pita bread, crackers, or veggie sticks.
As a Side for Curries: A dollop of hung curd pairs well with spicy Indian curries.
Topped with Nuts & Honey: Drizzle with honey and sprinkle chopped nuts for a delicious dessert.

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Homemade hung curd in a bowl with a spoon, ready to use in recipes

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Hung Curd Recipe: How to Make Thick and Creamy Hung Curd at Home

Learn how to make thick, creamy, and versatile hung curd at home with this easy step-by-step guide. Perfect for dips, spreads, marination, and desserts!

Prep Time5

Active Time6

Total Time5

Course: Side Dish, Side Dish, Condiment, snacks

Cuisine: Indian, international

Diet: , Low Calorie, Vegetarian

Yield: 4

Calories: 80kcal

Author: spicy veg recipes

Equipment

Muslin cloth or cheesecloth For straining curd
Fine mesh strainer Helps in even draining
Deep bowl Collects whey
Heavy object (optional) Speeds up the process

Materials

500 gram Dahi (yoghurt) Use homemade or store-bought plain yogurt

Equipment required:

1 deep bowl
1 muslin cloth or cheesecloth or kitchen cotton napkin or towel
1 1strainer or sieve

Instructions

Place a strainer over a deep bowl and line it with a muslin cloth.
Pour the curd into the cloth and gather the edges together.
Tie the cloth tightly and hang it over a sink or place it in the strainer with a heavy object on top.
Now keep this whole thing in the fridge for at least 5-6 hours.
The hung curd is ready, then refrigerate and use as required.
Once done, transfer the hung curd to an airtight container and refrigerate.

Notes

Use full-fat curd for a richer texture.
Refrigerate before straining for better consistency.
Do not over-strain, or it may become too dry.
Save the whey to use in soups, smoothies, or dough.

Nutrition (Per Serving):

Calories: ~50 kcal
Protein: ~5g
Carbohydrates: ~3g
Fat: ~2g
Calcium: High

Step-by-Step Instructions for Hung Curd Recipe

Place a strainer over a deep bowl.
Line the strainer with a clean muslin cloth.

A bowl with a strainer lined with muslin cloth, ready for making hung curd.

Pour yoghurt into a muslin cloth.

Fresh curd being poured into a muslin cloth for straining.

Gather the cloth edges and squeeze them lightly; tie the edges of the cloth.

Muslin cloth tied and hung over a bowl to drain excess whey.

Tie the cloth tightly and hang it over a sink or place it in the strainer with a heavy object on top.

Thick and creamy hung curd transferred to a bowl after straining.

Let it drain for 4-6 hours or until the desired thickness is achieved.

Thick and creamy homemade hung curd served in a white bowl, garnished with fresh herbs.

Once done, transfer the thick hung curd into an airtight container and store it in the refrigerator.

Final Thoughts

Making hung curd at home is simple and requires minimal effort. With this easy recipe, you can enjoy a healthier and tastier alternative to regular curd. Try using hung curd in your favorite recipes and enhance their taste and texture!

If you try this recipe and love it, please share your feedback in the comments below!