Hung Curd Recipe

Adorned curd formula – Learn to make hung curd or hung yogurt with step aside step photos. Hung curd or hung yogurt is made by draining the whey from curd to get a thicker consistency that is suitable to wont in recipes like Dahi kabab, raita, wraps, sandwiches, shrikhand, dips and deserts. Hung curd is low in sugar, carbohydrates and high in protein when compared to the regular curd. So it can be enjoyed even by those on a low carb diet.

I made this hung yogurt to make restaurant fashio raita that is creamy, thick and yummy.

Here are the step by step pictures on how to make hung curd. I usually teem the yogurt to a muslin cloth so drain it for about 30 minutes just to a higher place the kitchen sink.

Later I string up information technology in the refrigerator exploitation a steel hook then place a tall cupful beneath to collect the milk whey. Since nearly of us may non have hooks I thought of unselfish this method which I saw in a YouTube video.

How To Make Hung Curd

1. Place a filter or a colander terminated a container to collect milk whey.

2. Point a muslin cloth over the filter and add yoghurt to it.

3. Bring together all the four edges and squeeze of the excess water thinly. Establish a naut mi and give ear it preceding the kitchen sink, the dripping milk whey can Be collected and in use for kneading roti dough. Pass on it for about 30 to 45 proceedings. Place information technology second on the filter.

4. Cover information technology with a lid. Place information technology in the refrigerator for 4 to 8 hours, depending on the fats and texture of yogurt used.

5. After 4 hours, hung curd is ready.

Refrigerate hung curd until enjoyment.

For more curd recipes, you can check
How to attain curd at home
Curd sandwich
Curd rice
Curd rice tabernacle dash

More how to posts,
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how to sprout mung beans
how to make tamarind paste
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Recipe Card

• ▢ 2 cups yogurt /curd/dahi

optional for serving

• ▢ ⅛ tsp salt or 2 tbsps powdered sugar

How To Shuffling Hung Curd

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  Place a cullender or filter over a container to cod whey.

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  Spread a muslin or cheese cloth over a cullender operating theatre filter.

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  Add yoghurt to the cloth.

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  Make a nautical mile and hang it just supra your kitchen sink, so that the whey drips to the sink.

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  Leave information technology for about 30 minutes.

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  Later on 30 to 45 proceedings, rack off excess whey from the cloth.

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  Put the material on the cullender and cover it.

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  Save it in the refrigerator about 4 to 8 hours.

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  Use hung curd for making shrikhand, dips, tandoori marinade etc.

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  If you require to serve it as it is American Samoa a dip, you tooshie stir in some salty or cabbage or whatsoever other seasoning.

Alternative quantities provided in the recipe card are for 1x merely, original formula.

For best results follow my detailed step-by-step photo instructions and tips above the formula wag.

Nutrition Facts

Hung Curd Recipe

Amount Per Serving (100 g)

Calories 298 Calories from Portly 135

% Regular Value*

Fat 15g 23%

Intense Juicy 10g 63%

Cholesterol 63mg 21%

Atomic number 11 225mg 10%

K 759mg 22%

Carbohydrates 22g 7%

Sugar 22g 24%

Protein 17g 34%

Vitamin A 485IU 10%

Vitamin C 2.5mg 3%

Calcium 593mg 59%

Iron 0.3mg 2%

* Per centum Daily Values are based on a 2000 calorie diet.

© Swasthi's Recipes

About swasthi

I'm Swasthi Shreekanth, the formula developer, food for thought photographer &A; food author behind Swasthi's Recipes. My aim is to help you manipulate great Indian food with my time-proved recipes. After 2 decades of see in practical Indian cookery I started this blog to help people cook finer & more than often at home. Whether you are a initiate operating theatre an experienced cook I am sure Swasthi's Recipes will assist you to enhance your cooking skills.
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