how to make hung curd at home

Making hung curd at home is very easy. Sharing a very very basic and DIY recipe today. I have shared a few posts on this blog which is made from hung curd. I know many of you have confusion OR doubt about making perfect hung curd at home. Your trouble is over as I am here to share this very basic tutorial.

Before moving further, I wanna tell you that hung curd is nothing but a curd without Whey. Whey has been drained completely. As a result, you will get nice and thick curd which is perfect to use in recipes that call for hung curd. I have learned hung curd technique from my mom. Me and my mommy mostly prepare Shrikhand from freshly homemade hung curd.

Dahi kababs and shrikhand are the recipes in which hung curd is the ONLY hero. I have also heard that it is called "Chakka" in marathi. Hung curd is also used in making cream cheese.

The method I am sharing today is a typical method by hanging a cloth pouch to drain the water completely. However, you can also keep the whole apparatus in the fridge easily. If you live in a cold climate, then you can hung the curd wherever you have a hook arrangement in your kitchen or tie it on the kitchen sink tap.

I am making hung curd using the kitchen sink tap and honestly, Curd turned out perfect. I did not found any sourness in curd. Also, I am using fresh homemade Curd here.

How to(with pictures)

first line the strainer on a bowl.

then line a muslin cloth or cotton napkin on the strainer.

pour the fresh curd. bring the four edges of the muslin together and tie cloth tightly using thread.

gently press and you will see the whey dripping.

Hand the tied cloth on  sink tap to drain whey completely.

Wait for 5 hours at-least and your hung curd is ready.

once the hung curd is ready, then refrigerate and use it within 4 to 5 days.

Recipe