May 10, 2016

Hung Curd/Drained Yogurt

"Hung Curd" is a process by which whey gets drained out from the curd/yogurt. Hung Curd is used in many Indian and Middle Eastern recipes like thick Raitas, Dips, Kebabs, and Desserts like Shrikhand and used as marinade ingredients too. Hung curd is low in sugar, low in carbohydrates, high in protein and great source of calcium. It’s a great for folks who are on a low carb diet."

Cuisine: World | Recipe Category: From The Scratch
Hung Time: 45 Minutes | Refrigeration time: 4 Hours | serving: 1 cup


2 cup

Required Equipments

Deep Bowl
1 strainer or sieve

1 Muslin cloth or cheesecloth

Heavy weight bowl or lid

Step By Step Instruction: [Hide Images]

  1. Place a colander over a bowl to collect whey.
  2. Spread a muslin cloth or cheesecloth over a bowl and pour the yogurt into it.
  3. Pick up all the 4 edges of the cloth and make a knot. Bring together all the four edges and squeeze of the excess water lightly. Make a knot and hang it above the kitchen sink, the dripping whey can be collected and used in various recipe. Leave it for about 30 to 45 minutes to 4-5 hours.
  4. But if you stay in hot climate area then place it back on the colander, press with heavy bowl or stone and cover over it with lid. Place it in the refrigerator for 4 to 8 hours, or longer as for required thickness.
  5. After 4 hours, hung curd is ready to use. 

Quick Tips 

  1. If possible use freshly made curd, Homemade is best. If using store brought curd, then do check the expiry date. Don’t use sour curd.
  2. Do keep a bowl beneath the muslin to collect the whey because whey is rich in nutrients. So don’t discard. Use is making chapatti, bread doughs or cake batter etc. Can replace it in place of water in any dish.
  3. Usually it takes 4 to 5 hours for the hung curd to be done. But if you want a thicker, smooth, creamy texture then keep overnight for 10 to 12 hours or for more hours in the fridge.
  4. Can be stored refrigerated for 4-5 days for later used.

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