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Simply put, as the name suggests, hang curd in a muslin cloth and let the whey or the liquid drain completely (a process that takes about 4 hours). After pressing the bundle gently, what you have is chakka or hung curd. If you prefer the low fat variety, substitute full fat curd with low-fat.
How to select
• Depending on your choice select either a full fat or low fat fresh curd to make your home made version of hung curd. This method by far is most healthy than the over-the-counter choices.
• Shrikhand, is a form of hung curd made using powdered sugar with additions like elaichi, kesar or badam. Extremely popular in both Maharashtra and Gujarat.
• Hung curd makes for thicker, healthier dips.
• If you like using mayonnaise or white sauce as a salad dressing but hesitate due to the calorie overkill... You can easily substitute those ingredients with hung curds with a little mustard powder, pepper and salt and whip it up to the right consistency before you add it to the salad.
• The whey, that is the water drained out can be used to knead chappati doughs or drunk as is with addition of spices.
How to Store
• It stays fresh for a day or two when refrigerated.
• Hung curd is a good source of calcium, vitamins and other minerals.
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