Hung curd recipe – here is a detailed step by step recipe to make hung curd or hung yogurt. It is creamy thick curd after draining all water from it.
As name says it all, curd is hung in a cloth to remove all the liquid content from it. Also called as chakka dahi or hung yogurt.
Curd is a fermented milk product usually prepared from cow milk or buffalo milk. Curd is prepared by slightly warming thick milk and adding a spoon of curd culture. Close and ferment for 6 to 8 hours. Thick curd can be used.
Its luscious creamy texture loved by everyone!!!
Homemade hung curd is easiest way to have great marinate base for tandoori dishes. This dairy based ingredient can be used in desserts like shrikhand, cheesecake and parfait.
Check a quick video of how to make hung curd at home and try this in your kitchen. If you have enjoyed the video do subscribe to Dice n Cook Youtube channel for more food videos.
- Health benefits of curd or dahi
- Hung curd nutrition
- What is the difference between curd and yogurt
- Why will you like this recipe?
- Which type of curd or yogurt is used?
- What type of cloth to use?
- How to tie the curd in cloth?
- Ingredient notes
- How to make hung curd?
- How to use hung curd?
- How to use whey from curd?
- Recipe substitutes and variations
- Recipe notes
- Recipe Card
- Frequently asked questions
Health benefits of curd or dahi
Homemade dahi or curd has healthy good fats, calcium, and gut friendly bacteria with protein. These have been part of our everyday life with many health benefits.
It helps in digestion and there by maintains gut health. In South India no meal is complete without curd rice, which is preferably eaten at the end.
They help in maintaining good bone health as they are calcium rich.
Boost’s immunity and helps in maintaining heart health.
Hung curd nutrition
Hung curd is thick and creamy ingredient with many health benefits. It is nutritious like any curd or dahi or yogurt.
Its calcium rich dairy product.
It has other nutrients like vitamins and micro nutrients.
What is the difference between curd and yogurt
This is pure microbiology with the action of fermenting bacteria in milk. Both are prepared by using thick lukewarm milk without adding any water. In both, curd or yogurt both have gut friendly effects helping in digestion.
Curd or dahi is basically made by curdling the lukewarm milk using an acidic curdling agent like a sour curd base and left for six to seven hours at warm place.
However, yogurt is almost same with a thin line of difference. It is fermented with exact proportions of beneficial bacterial cultures of strains Streptococcus thermophilus and the basic Lactobacillus bulgaris It has more protein with live gut friendly bacteria.
Why will you like this recipe?
Hung curd recipe is
Preservative free recipe
Thick and creamy
Refreshing side dish
Best for desserts and dips
Which type of curd or yogurt is used?
Curd or yogurt can be used to make hung curd.
Store brought or homemade curd can be used in this recipe.
If you plan to make curd at home, then do not add water to milk instead prepare curd with full fat milk. Thick curd prepared from full fat milk should be used.
Second important point is use fresh and not sour curd to make hung curd.
In this recipe I have used homemade curd or mosaru. In making hung curd, I have refrigerated the curd before pouring into the cloth lined colander. Chilling also aids in removing of water from curd.
Half curdled milk or curd which is not properly set should not be used.
If proper curd is not used, the taste and texture changes and will be not suitable for any dish.
What type of cloth to use?
Cloth used for sieving the whey from curd should not be too thick or thin. It should be such that sieves only whey water. If it’s too thin and porous then even thick curd will come out and drop into the whey.
If it’s too thick, it takes long time to sieve the whey and if we don’t remove the whey properly then hung curd will be watery.
After knowing about what type of cloth is used, now let’s learn to tie this cloth with curd.
How to tie the curd in cloth?
Thick curd should be tightly tied to make the process of removing whey easy. Three ways you can tie the cloth in this recipe.
First method is we can tie using the ends of the cloth used for sieving. You can see how I have done it in video.
Second method is you can use a thin cloth strip. Make a round around the twisted four ends of cloth and tie a knot.
Third method is you can use a rubber band to tie the cloth ends, as simple as this.
This is a one ingredient recipe and easily available pantry ingredient.
Plain yogurt or curd / non flavoured – Always used a non-flavoured plain curd to make hung curd. No other ingredient is required.
I have used homemade chilled or refrigerated curd. Homemade curd prepared from locally available cow’s milk. I have chilled it for an hour.
Bowl – I have used glass bowl to collect the liquid whey.
A clean handkerchief, dhoti cloth, cheese cloth, thick muslin cloth – I have used thin dhoti cloth in making hung curd.
A rubber band to tie or extra thin cloth to tie, you can also use a jute twine to tie.
How to make hung curd?
It is one of easiest method you can follow to make hung curd. Let’s go to the stepwise instructions
Preparations: Use a clean cloth to sieve the curd. Refrigerate the curd for an hour before preparing the hung curd.
Step-wise hung curd preparation:
Take a bowl which is slightly larger than the colander strainer you plan to use. This helps the colander to sit properly doesn’t dip in whey collected.
Place the colander strainer on the collecting bowl.
Line a clean thin dothi cloth or handkerchief or thick muslin cloth on the strainer. Here you can either wet the cloth or use it directly as preferred.
Pour thick chilled curd into the lined colander. Gather all the four ends of the cloth, bring it together and tie the cloth tightly with ends of cloth itself or using rubber band. This helps the whey to come out completely and yields a thick creamy hung curd.
There are two ways of hanging the cloth
First method : Tie the cloth and hang it to the tap or any other convenient place and leave aside for 6 to 7 hours. Collect the nutritious whey by keeping a bowl under this. Make sure the sink is clean and you don’t plan to use the sink for 6 to 7 hours.
If its summer, at room temperature hung curd becomes sour and watery so you can follow an alternate method as mentioned below
Second method: is keep the entire setup of bowl with colander and curd tied in the cloth placed in a refrigerator for 4 to 5 hours. I prefer this method since it helps maximum removal of whey from curd.
Low temperature helps in maximum removal and thickening of curd with creamy texture. Refrigeration also prevents the curd from going sour and prevents spoiling the taste.
After 4 to 5 hours of refrigeration, remove the knot of tied cloth. And the hung curd is ready to be used.
Neatly scrap the hung curd stuck to the muslin cloth completely. Store in airtight container under refrigeration otherwise you will waste all your efforts.
How to use hung curd?
When I first spoke of hung curd in my house, they just wondered what this is!! A common man would be surprised by the name and sounds of word “hung”. That is when I decided to include the method of making hung curd in my blog.
Ever since I introduced this ingredient in my kitchen, my kids and hubby became a great fan of it. They love how versatile this hung curd is.. The texture is perfect in making shrikhand with flavours of mango and strawberry, cardamom and saffron shrikhand.
Hung curd paratha – Make a stuffing with hung curd and grated veggies with other masalas. Add the stuffing into whole wheat dough and make paratha.
Hung curd dip – This is the easiest way of using up hung curd. Serve it with any nachos, chips or lavash, roasted veggies.
Hung curd sandwich – My kids love hung curd sandwiches. This is versatile snack recipe, you can use any veggies of choice like corns, capsicum, onion, tomatoes. Flavours of choice like mixed herbs, garam masala can be used.
Make a salad using hung curd – Another healthiest way to use hung curd. Use the veggies like cabbage, onion, beans or a little chunk of tomato, blanched cauliflowers, or broccoli. Mix it with the hung curd and add any toppings, herbs, flavours. It tastes amazing.
Hung curd for paneer tikka – It’s one of our Indian recipes, the main step is marinating paneer in hung curd along with other spices. Hung curd in this recipe gives a great texture when they are roasted or baked.
Tzatziki sauce – Creamy light sauce using thick hung curd and squeezed grated cucumber.
Tandoori recipes – It can be used as marinade base in many vegetarian and non-vegetarian recipes. It is used with tandoori masala in marinating cubes of vegetables and roasted well to get a great appetizing starter.
Hung curd cheesecakes – Cheesecakes without cheese is a great low calorie dessert recipe. Used as substitute in place of cream cheese, and it tastes equally good.
Other dairy based recipes on blog, click the links below
How to use whey from curd?
Thick curd is separated from watery content. This water is called whey. It is unclear pale cream yellow in colour. It is rich in protein, calcium, vit B- a nutrient dense ingredient.
After separating the whey, it should be refrigerated or frozen until use. It can be refrigerated for a day or 2.
In simple words swap water by whey in your dishes. So instead of discarding it, use it!!
This whey can be used in preparing dough for any Indian flatbread like chapati, roti or parathas. Whey can also be used in baking breads and buns.
Whey can also be used in thinning the smoothies. It is also used in cooking pasta, rice or veggies.
Recipe substitutes and variations
Homemade curd can be replaced by store brought curd.
Curd from cows’ milk can be replaced by buffalo milk curd or sheep milk curd.
If you prefer a sour hung curd that can be used in dips, you can hang the curd on the kitchen counter itself at room temperature and skip refrigeration.
You can also add salt to make hung curd, however this cannot be used to make dessert.
For low calorie hung curd, replace full fat curd with low fat curd.
To collect the whey, you can use a steel bowl or plastic bowl instead of glass bowl.
If you plan to tie the cloth to a stand in kitchen at room temperature and do not want to use the whey, then need not keep a bowl at the bottom. Simply let the water flow to the kitchen sink outlet.
Do not squeeze the curd tied in the cloth. It is only hanging as the name suggests and not squeezing. If you do so, curd along with whey will come out of the cloth and you will end up losing the resultant quantity of curd.
Use only fresh preferably thick curd in this recipe.
Use a bowl which is slightly larger than the colander. This helps in proper collection of whey and prevents spillage of whey in refrigerator.
Do not use sour curd to make hung curd, else you will end up making sour hung curd.
If you plan to use very thin cloth for sieving, then fold it three to four layers and use in the recipe.
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How to make hung curd or hung yogurt
- Colander strainer
- Colander strainer
- Curd – 3/4 Ltr or 3 cups.
- It is one of easiest method you can follow to make hung curd. Let’s go to the stepwise instructions
- Preparations: Use a clean cloth to sieve the curd. Refrigerate the curd for an hour before preparing the hung curd.
- Take a collecting bowl which is slightly larger than the colander strainer you plan to use. This helps the colander strainer to sit properly and doesn’t dip in whey collected.
- Place the colander strainer on the collecting bowl.
- Line a clean thin dothi cloth or handkerchief or thick muslin cloth on the strainer. Here you can either wet the cloth or use it directly as preferred.
- Pour thick chilled curd into the lined colander. Gather all the four ends of the cloth, bring it together and tie the cloth tightly with ends of cloth itself or using rubber band. This helps the whey to come out completely and yields a thick creamy hung curd.
- There are two ways of hanging the cloth.
- Tie the cloth and hang it to the tap or any other convenient place and leave aside for 6 to 7 hours. Collect the nutritious whey by keeping a bowl under this. Make sure the sink is clean and you don’t plan to use the sink for 6 to 7 hours.
- If its summer, at room temperature hung curd becomes sour and watery so you can follow an alternate method as mentioned below
- Second method keep the entire setup of bowl with colander and curd tied in the cloth placed in a refrigerator for 4 to 5 hours. I prefer this method since it helps maximum removal of whey from curd. Low temperature helps in maximum removal and thickening of curd with creamy texture. Refrigeration also prevents the curd from going sour and prevents spoiling the taste.
- After 4 to 5 hours of refrigeration, remove the knot of tied cloth. And the hung curd is ready to be used.
- Neatly scrap the hung curd stuck to the muslin cloth completely. Store in airtight container under refrigeration otherwise you will waste all your efforts.
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Frequently asked questions
How long does it take to make perfect hung curd?
It takes 4 to 5 hours under refrigeration to get a perfect hung curd separated from whey. I usually keep it overnight for a completely separation of whey from curd. However, at room temperature and during summer it takes long time.
Can we use sour yogurt?
No do not use sour yogurt or curd to make hung curd. Since we are keep the curd hanging, it makes the hung curd even more sour and will not taste good.
Can we use Greek yogurt?
No do not use Greek yogurt to make hung curd. Greek yogurt is already thick and strained without water, so you can use it as it is in salads or smoothies.
Should we refrigerate the curd before using in the recipe?
I prefer to use chilled curd; this makes the process of sieving easy.
Should I refrigerate the hung curd?
Yes, if you plan to make hung curd in advance. Refrigeration of hung curd is necessary.
This prevents it from turning sour and it also makes the hung curd remain thick for your desserts.
Should I add salt before storing?
No need to add salt while making hung curd. If you plan to make a dessert, do not add salt at all.
For how long hung curd can be refrigerated?
Hung curd remains fresh for 1 or 2 days under refrigeration later it starts turning sour.
Can we freeze hung curd?
I don’t prefer to freeze hung curd because when we thaw the same, the texture can change, separate and become grainy.
Can we store hung curd at room temperature?
No, hung curd cannot be stored at room temperature, as it turns sour.
If you are using it within an hour of preparation it can be stored at room temperature.
Can I use buttermilk?
No you cannot use buttermilk. In buttermilk all the fat content is removed in the form of butter, so we cannot make hung curd.
Should the whey be refrigerated until use?
Yes whey separated from curd should be refrigerated and used within one day. If not used within one day they will get spoilt and flavour changes.
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Pavithra M Adiga
I am a passionate foodie and food photographer with love to document easy, simple to follow, healthy vegetarian recipes in Dice n Cook.