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How to make hung curd or hung yogurt

5 from 1 vote
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. Hung curd is used in shrikhand, other Indian desserts, salads, dips, sandwiches.
Prep Time1 hr
Cook Time5 hrs
Total Time6 hrs
Course: Condiments
Cuisine: Indian
Keyword: Curd, Dessert, easy recipes, Homemade, side dish, Yogurt
Servings: 4 people
Author: Pavithra M Adiga


  • Bowl
  • Colander strainer


  • Bowl
  • Colander strainer
  • Cloth
  • 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.




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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