hung curd | hung yogurt | how to make hung curd
Hung curd/ yogurt is prepared by strain/drain the whey from yogurt completely to get a thick consistency.The Hung Yogurt is also called as chakka in the Marathi language.
More recipes from this blog:
- Homemade butter/makhan
- Homemade Clarified Butter(ghee)
- Homemade curd/ Yogurt/Dahi/ Yoghurt
Prep time: 5-6 hours Total time: 5-6 hours
- Main Ingredients: yogurt/curd/dahi
- Recipe type: side
- Cuisine: Indian
- Level of cooking: Easy
Ingredients:
- Dahi (yogurt)
Equipment required:
- 1 deep bowl
- 1 strainer or sieve
- 1 muslin cloth or cheese cloth or kitchen cotton napkin or towel
- Take a deep bowl and a strainer.
- Place the muslin or cotton cloth over the strainer.
- Pour yogurt in a muslin cloth.
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- Gather the cloth edges and squeeze it lightly, tie the edges of the cloth.
- Now keep this whole thing in the fridge for at least 5-6 hours.
- Place it in the refrigerator otherwise, the yogurt will become sour.
- After 5-6 hours, all the liquid/whey has been drained out.
- Only thick hung curd or chakka will left.
hung curd | hung yogurt | how to make hung curd
- once the hung curd is ready, then refrigerate and use as required.
Notes:
- Always use fresh yogurt, never use sour yogurt.
- For thicker, smooth, and creamy texture leave it overnight or for more hours in the fridge.
- Once the hung curd is ready, then refrigerate and use it for 4-5 days.
- You may use a weight on the drained curd to press even more moisture out.
Health Benefits:
- The Hung curd is low in sugar, carbohydrates and high in protein than regular yogurt.
