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.

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.