Hung Yogurt – Hung Curd Recipe with step by step by photos and easy to follow instructions:
Hung Yogurt – Hung Curd is so simple to make at home and the good news is, that it requires no cooking.
Hung Yogurt is a thick yogurt made by draining the excess whey from the yogurt. After the excessive moisture is drained, what is left, is a thick and creamy yogurt similar to Greek yogurt. Hung Yogurt is used in many Indian recipes for marinades, chutneys, dips, desserts and some Raitas.
Hung Yogurt is a key ingredient in many chicken, fish and paneer marinades such as Tandoori Chicken, Butter Chicken, Tandoori Fish and Paneer Tikka. I use this creamy yogurt to make Mint Chutney to serve with Tandoori Chicken and Tandoori Fish as well as to make the Tzatziki Sauce.
Tips for making Hung Yogurt:
- Always use fresh yogurt.
- If using homemade yogurt, cool it in the refrigerator for at least 6 hours.
- 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.
- 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.
How to make Hung Yogurt:
- You will need a clean tea towel or 4-5 layers of cheesecloth. Place the tea towel in a colander. Now, wet the tea towel where yogurt will sit. Why do we need to wet the tea towel? So the yogurt will not stick to it.
- Take a clean bowl – steel, glass or plastic container, really does not matter. We need something to collect the whey. Whey is full of nutrients and you definitely don’t want to waste it. Now, place the lined colander over the bowl.
- Put the yogurt in the colander and the whey will start dripping in the bowl right away. I am using 2% yogurt here. You can use any yogurt of your choice. The end result will be different depending on the type of yogurt you use. For example, if you are using full-fat yogurt, you might get more yogurt at the end due to less moisture content in the yogurt.
- Now, it is your choice to hang the yogurt or just leave it in the colander to thicken. I prefer to hang it because it will be ready faster, about in two hours. If you decide to hang it, then, just gather all four corners of the tea towel and make a knot or you can place a strong rubber band to tie the corners. I use a rubber band. After the corners are tied together, I hang the tea towel on the tap of my kitchen sink (when I know that I will not need the sink for a couple of hours). You can hang it at any convenient place as long as you can catch the dripping of the whey in a container.
- After about 2 hours, the moisture from the yogurt has drained and Hung Yogurt is ready for use. Remove the yogurt in a container and refrigerate it. You can put a layer of plastic wrap before placing the lid on the container to increase the shelf life of the yogurt. The plastic wrap will prevent the air from getting into the container and the yogurt will stay fresh longer.
Hung Yogurt - Hung Curd Recipe, How to make Hung Yogurt- Hung CurdPrep timeTotal timeThick and creamy yogurt used for marinade, dips, sauces, desserts and some Raitas.Author: Raj BrarRecipe type: CondimentsCuisine: IndianServes: 2¾ cupsIngredients
- 1 kg plain yogurt
- 1 colander
- 1 bowl
- 1 tea towel
- 1 thick rubber band (optional)
Notes1. Always use fresh yogurt.
- Place a tea towel in the colander and wet the tea towel part that is sitting in the colander.
- Place the colander over a clean bowl to capture the whey.
- Put yogurt in the colander.
- Gather the four ends of the tea towel. Make a knot or place a rubber band to secure the ends.
- Hang the tea towel on a hook or over the kitchen sink water tap for about 2 hours.
- Remove the yogurt from the tea towel when the moisture stops dripping.
- Put it in an air-tight container and store it in the refrigerator.
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.3.5.3226