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

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

How to make hung curd or hung yogurt with (step by step photos)

• 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.