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!
Servings 4
Calories 80kcal
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
Ingredients
- 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.
- Calories: ~50 kcal
- Protein: ~5g
- Carbohydrates: ~3g
- Fat: ~2g
- Calcium: High