How To Make Hung Curd
by Tarla Dalal
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hung curd | how to make hung curd | chakka dahi | homemade hung curd | with 9 amazing images
hung curd is nothing but thick, creamy curd from which all the water has been drained.
Who doesn’t love thick, creamy hung curd? Not just plain, but in any possible form, be it as a be it as a dip or a dessert!
Also known as chakka dahi, this creamy dairy product is used to make desserts like Shrikhand, marinades for tandoori dishes, and tasty dips for starters.
The taste as well as the mouth-feel of homemade hung curd is just too luscious to describe in words. In the summer, make sure you keep the curd in the fridge or it will turn sour and spoil the taste of any dish it is used to make.
I would like to share some important tips to make the perfect homemade hung curd. 1. We have used thick curd made of full fat milk to make hung curd. You can buy the curd from a store or you can learn how to make curd with full fat milk. Make sure that the curd is fresh and not sour. 2. Hang the curd in a cool place, over a bowl, and let it stay that way for at least 1 hour. This will remove all the whey from the dahi. This whey (liquid) makes the curd watery. The curd will be creamy and thick once the whey is removed.
This recipe shows you an easy and tested way to make Hung Curd at home.
See detailed step by step photos of hung curd | how to make hung curd | chakka dahi | homemade hung curd recipe below.
- To make hung curd, in a deep bowl, place a strainer and put the muslin cloth over it.
- Add the curd and tie the edges of the muslin cloth together.
- Hang the curd in a cool place for at least 1 hour to remove the whey. Alternately you can place a heavy weight on the curd.
- Transfer to a bowl.
- Use the hung curd immediately or store in the fridge for up to 2 days and use as required.
- Hang the curds for atleast 3 hours and it will yield ¾ cup.
How To Make Hung Curd recipe with step by step photos
Nutrient values (Abbrv) per cup
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