Consuming curd regularly is likely one of the best methods to incorporate probiotics in your on a regular basis meals. A basic Indian foodstuff, curd is even higher in case you put together it at your private home. Additionally, home made Greek Yogurt or Hung Curd is a kind that may be simply ready out of your common curd, and is as useful as yogurt. This Hung Curd recipe is a simple DIY means of creating a creamy batch at house, with none fuss.
About Hung Curd
Hung Curd or Greek Yogurt is solely the curd or yogurt, which has been drained fully of its whey. Since you might have a reference to my put up of How To Make Curd, after getting ready that, you may simply head to this Hung Curd recipe.
Completely different individuals could have alternative ways of creating Hung Curd at house. Nonetheless, the strategy that I’ve defined right here doesn’t require you to hold the curd exterior for a contemporary batch of home made Greek Yogurt.
On this Hung Curd recipe, you may simply hold all the equipment within the fridge itself. I developed this methodology extra so maintaining in thoughts the intense sizzling Indian local weather. Inserting the equipment in such climate situations can flip the Hung Curd bitter and even spoil it. So, refrigerating it helps.
Nonetheless, in case you keep in a chilly local weather or in a spot with cooler climate situations, you may hold the curd in your kitchen on a hook association. You’ll be able to tie it on the kitchen sink faucet as properly.
About Making Greek Yogurt
Making home made Greek Yogurt is not any rocket science. The truth is, I’d recommend you make your individual by following this methodology, as it’s one of the simplest ways to get some contemporary Greek Yogurt with none added chemical substances or preservatives.
Simply just be sure you are going by these under factors completely earlier than beginning the method of creating it. When you do this, it will be as swift because the wind so that you can make Hung Curd at house, everytime you need.
Factors to recollect
- DO NOT use bitter curd or bitter yogurt to make the Hung Curd or Greek Yogurt.
- Guarantee you might be utilizing contemporary home made curd/dahi or yogurt. If in any case, you find yourself utilizing a store-bought one, then verify for the expiry date.
- Whether or not you might be maintaining your equipment within the fridge or exterior, hold a bowl below the muslin. It will assist to gather the whey, which is wealthy in vitamins and can be utilized instead of plain water in any dish.
- Clearly, you may’t discard the whey as you should utilize it to make your chapati/bread doughs in addition to cake batters. You’ll be able to even add it whereas making pulao or different rice-based dishes, lentils, soups and gravies.
- Normally, the Greek Yogurt is prepared in about 4 to five hours. However if you would like a Hung Curd, which is thicker, smoother and creamier, then hold it in a single day or 10 to 12 hours extra within the fridge.
- As soon as prepared, ensure that to refrigerate the Greek Yogurt or Hung Curd and use it inside 4 to five days.
Step-by-Step Information
The right way to make Hung Curd
Preparation
1. You want 4 issues :
- 1 deep bowl
- 1 strainer or sieve
- 1 muslin material or cheese material
- 1 heavy weight bowl, pan or lid
As an alternative of muslin material, you may as well use a cotton kitchen serviette. First, line the bowl with the strainer.
Be sure that all of your bowls, strainer and muslin material/cheese material are clear and dry.
2. Then, line the strainer with the muslin material.
Make Hung Curd
3. Pour the contemporary curd. I added 4.5 cups curd (comprised of 1 liter milk, about 1.125 kgs), since I used to be making Shrikhand with it.
For making tikka marinade, spreads or raitas, you may add accordingly.
4. Carry the 4 edges of the muslin material collectively and tie one edge tightly round the remaining.
5. Gently press and you will note the whey dripping.
6. Now, place a heavy bowl, lid or tray on the tied muslin material bundle. In case you have a hook, you may as well hold the muslin material bundle in your fridge.
7. Right here’s an image from distance. Now, hold the entire thing within the fridge for 4 to five hours or in a single day. I saved for twenty-four hours.
Do use a deep bowl under, so that there’s a ways between the yogurt within the strainer and the collected whey.
In any other case the whey will contact the strainer in addition to the curd. Thus, there might be some whey within the curd.
8. Subsequent day, the whey might be drained off and you’re going to get the Hung Curd.
9. You’ll be able to see how creamy and clean it seems to be. The feel is just like that of cream cheese. From 1.125 kgs, the yield was 425 grams of Hung Curd.
Gather it in a container or lidded bowl if not utilizing. Cowl with its lid and refrigerate. Use a silicon spatula to gather the Hung Curd.
Even when utilizing it, higher to make use of silicon spatula as you may simply scrape it off from the edges or edges of the bowl.
10. Right here’s the nutrient wealthy whey. I add it to the chapati dough and in pulao or currie.
Notice that in chapati, the curd like taste and style isn’t felt. However in gravies, rice and pulao, you’re going to get the style.
11. Use the Hung Curd instantly for any recipe or hold it refrigerated until additional use. It retains properly for two to three days within the fridge.
Makes use of of Hung Curd
Hung Curd or Greek Yogurt is often known as ‘dahi ka chakka’ in Indian regional languages. Because the whey is totally drained off from the curd and what’s left of it’s a thick, creamy and clean Hung Curd, it’s apt to make raita, dips, chutneys and different comparable accompaniments/condiments.
Due to its pure consistency and texture, Greek Yogurt turns into an awesome base for making salad dressings too. Make a easy and potato salad by simply tossing some boiled child potatoes in a frivolously spiced and herbed Greek Yogurt dressing. You’ll be able to modify it by including extra veggies. Makes for a yum and filling lunch.
Hung Curd can be an integral ingredient in lots of Indian recipes which contain marinades. For example, a Paneer Tikka or another tikka.
We will’t actually think about making an ideal Dahi Kabab and even Shrikhand with out utilizing Hung Curd of their recipes. One other distinctive recipe is that this Curd Sandwich, which is a simple means of utilizing Hung Curd to make a satisfying snack.
I additionally make this luscious and decadent Amrakhand (Mango Shrikhand) at house, through the mango season together with Hung Yogurt in it. In addition to this, raitas and tikkas are frequent at my place as properly.
You’ll be able to even make cheesecakes and cream cheese frostings with Greek Yogurt since they’ve the same comfortable and creamy texture. However I nonetheless need to attempt these at house.
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Hung Curd | How To Make Greek Yogurt
Hung Curd or Greek Yogurt is solely curd or yogurt whose whey has been strained and this leads to a thicker, creamy consistency of the yogurt. This Hung Curd or Greek Yogurt recipe is a simple DIY means of creating a creamy batch at house that you should utilize to make marinades, chutneys, dips, sandwiches or numerous different recipes.
Prep Time 5 hrs
Whole Time 5 hrs
Stop your display screen from going darkish whereas making the recipe
- You want 4 issues – 1 deep bowl, 1 strainer or seive, 1 muslin material or cheese material and 1 heavy weight bowl or pan or lid. As an alternative of muslin you may as well use a cotton kitchen serviette. First place the strainer on the deep bowl.
Then line a muslin on the strainer.
Pour the contemporary curd. Carry the 4 edges of the muslin collectively and tie one edge tightly round the remaining.
Gently press and you will note the whey dripping.
Now place a heavy bowl or lid or tray/plate on the tied muslin.
Now hold the entire thing within the fridge for 4 to five hours or in a single day.
After the required period of time saved within the fridge, you’re going to get a creamy hung curd.
Use the collected whey in chapati or bread dough and in pulao or curries. Nonetheless do notice that in chapati, the whey taste and style isn’t felt. However in curries, rice and pulao you’re going to get the style.
Use the hung curd instantly for any recipe or hold within the fridge for use later.
Do-it-yourself Greek Yogurt retains properly within the fridge for two to three days.
- Use curd or yogurt that’s contemporary. It shouldn’t style too bitter.
- Be certain all of your bowls, strainers, muslin/cheese material, and so forth are dry and clear.
- Relying on the time you retain the curd for the whey to pressure, you’re going to get a extra thicker to much less thicker yogurt.
- In case you stay in a cool or chilly place, you may hold the yogurt being strained of its whey exterior the fridge. But when dwelling in heat, humid or sizzling local weather, hold within the fridge in order that the yogurt doesn’t develop into bitter.
Diet Details
Hung Curd | How To Make Greek Yogurt
Quantity Per Serving
Energy 130 Energy from Fats 9
% Day by day Worth*
Fats 1g2%
Saturated Fats 0.2g1%
Trans Fats 0.01g
Polyunsaturated Fats 0.03g
Monounsaturated Fats 0.1g
Ldl cholesterol 11mg4%
Sodium 77mg3%
Potassium 300mg9%
Carbohydrates 8g3%
Sugar 7g8%
Protein 22g44%
Vitamin A 9IU0%
Vitamin B1 (Thiamine) 0.04mg3%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 0.5mg3%
Vitamin B6 0.1mg5%
Vitamin B12 1µg17%
Vitamin E 0.02mg0%
Calcium 236mg24%
Vitamin B9 (Folate) 15µg4%
Iron 0.1mg1%
Magnesium 23mg6%
Phosphorus 289mg29%
Zinc 1mg7%
* % Day by day Values are primarily based on a 2000 calorie food regimen.
This Hung Curd recipe from the archives first printed on April 2015 has been republished and up to date in January 2023.
