Hung Yogurt - Hung Curd Recipe, How to make Hung Yogurt- Hung Curd
 
Prep time
Cook time
Total time
 
Thick and creamy yogurt used for marinade, dips, sauces, desserts and some Raitas.
Author:
Recipe type: Condiments
Cuisine: Indian
Serves: 2¾ cups
Ingredients
  • 1 kg plain yogurt
  • Equipment:
  • 1 colander
  • 1 bowl
  • 1 tea towel
  • 1 thick rubber band (optional)
Instructions
  1. Place a tea towel in the colander and wet the tea towel part that is sitting in the colander.
  2. Place the colander over a clean bowl to capture the whey.
  3. Put yogurt in the colander.
  4. Gather the four ends of the tea towel. Make a knot or place a rubber band to secure the ends.
  5. Hang the tea towel on a hook or over the kitchen sink water tap for about 2 hours.
  6. Remove the yogurt from the tea towel when the moisture stops dripping.
  7. Put it in an air-tight container and store it in the refrigerator.
Notes
1. Always use fresh yogurt.
2. If using homemade yogurt, cool it in the refrigerator for at least 6 hours.
3. Collect the whey in a bowl and use it to make a dough for Roti or Prathas, use it in making smoothies, rice, soup or Daal instead of water. It is full of nutrients.
4. Make the Hung Yogurt in the fridge if the temperature is hot where you live. The yogurt will become sour if left in the hot temperature for a longer period.
5. When storing the hung yogurt, put a layer of plastic wrap before placing the lid on the container to increase the shelf life of the yogurt.
Recipe by Raj's Kitchen at https://www.rajskitchen.com/indian-punjabi-recipes/hung-yogurt-hung-curd-recipe-how-to-make-hung-yogurt-hung-curd/