Hung curd | hung yogurt | how to make hung curd(step by step photos)

Cooking tips & methods, kids recipes, summer recipes, Indian,hung curd | hung yogurt | how to make hung curd, curd, yogurt, chakka, yoghurt
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.

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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:

Equipment required:

  • 1 deep bowl
  • 1 strainer or sieve
  • 1 muslin cloth or cheese cloth or kitchen cotton napkin or towel
How to make hung curd or hung yogurt with (step by step photos)

Cooking tips & methods, kids recipes, summer recipes, Indian,hung curd | hung yogurt | how to make hung curd, curd, yogurt, chakka, yoghurt
  • Take a deep bowl and a strainer.
  • Place the muslin or cotton cloth over the strainer.
Cooking tips & methods, kids recipes, summer recipes, Indian,hung curd | hung yogurt | how to make hung curd, curd, yogurt, chakka, yoghurt

  • Pour yogurt in a muslin cloth.

Cooking tips & methods, kids recipes, summer recipes, Indian,hung curd | hung yogurt | how to make hung curd, curd, yogurt, chakka, yoghurt
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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.
Cooking tips & methods, kids recipes, summer recipes, Indian,hung curd | hung yogurt | how to make hung curd, curd, yogurt, chakka, yoghurt
  • After 5-6 hours, all the liquid/whey has been drained out.
  • Only thick hung curd or chakka will left.
Cooking tips & methods, kids recipes, summer recipes, Indian,hung curd | hung yogurt | how to make hung curd, curd, yogurt, chakka, yoghurt
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.

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