How To Make Hung Curd


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How To Make Hung Curd

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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.

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How To Make Hung Curd recipe - How to make How To Make Hung Curd

Preparation Time:    Cooking Time:    Total Time:     Makes 1 cup
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Ingredients

For Hung Curd
2 cups curd (dahi)
Method
For making hung curd

    For making hung curd
  1. To make hung curd, in a deep bowl, place a strainer and put the muslin cloth over it.
  2. Add the curd and tie the edges of the muslin cloth together.
  3. 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.
  4. Transfer to a bowl.
  5. Use the hung curd immediately or store in the fridge for up to 2 days and use as required.

To get hung curd for desserts

    To get hung curd for desserts
  1. Hang the curds for atleast 3 hours and it will yield ¾ cup.

How To Make Hung Curd recipe with step by step photos

How to make Hung Curd

  1. First step to make hung curd | how to make hung curd | chakka dahi | homemade hung curd  is to take a deep bowl or patila and place a strainer over it.
  2. Place a clean and dry muslin cloth over the bowl. You can also use a thin cheesecloth for this purpose.
  3. Put 2 cups curd in the strainer. We have used thick curd made of full fat milk. 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.
  4. Bring the sides of the muslin cloth together.
  5. Tie a tight knot with the edges of the muslin cloth.
  6. 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.
  7. If you do not want to hang it, put the muslin cloth with curd in a strainer over a bowl and keep some weight on it to squeeze out the whey. Ensure there is enough distance between the strainer and the bowl so that the whey which is collected does not come in contact with the curd.
  8. After 1 hour the curd will look like this and is called Hung Curd or Chakka Dahi. This will yield 1 cup and this is best suitable for marinades, dips, etc. If you keep the curd longer for atleast 3 to 4 hours you will get ¾ cup of hung curds. This will be used in dessert recipes like shrikhand.
  9. Do not discard the whey, it is rich in protein and can be used to make smoothies or soups like Whey soup.

Uses of Hung curd:

  1. Use this hung curd | how to make hung curd | chakka dahi | homemade hung curd to make delectable desserts, marinades, starters, delicious dips etc. You can try out recipes using hung curd from our collection like:

Nutrient values (Abbrv) per cup
Energy468 cal
Protein17.2 g
Carbohydrates20 g
Fiber0 g
Fat26 g
Cholesterol64 mg
Sodium76 mg

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Reviews

How To Make Hung Curd
5
 on 07 Feb 20 02:08 PM


Thanks for the detailed step by step recipe on making hung curds. I use your recipe often to make some healthy dips from it. Also i use the left over whey to make whey soup.
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Tarla Dalal    Thanks for the review and we are delighted you liked the hung curd recipe.
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07 Feb 20 03:08 PM