Ingredients
- Fresh curd (yogurt): 2 cups
Equipment:
- A muslin cloth or a clean cotton kitchen towel
- A strainer
- A bowl
Preparation
Place a strainer over a deep bowl.
Spread the muslin cloth over the strainer.
Pour the fresh curd into the cloth.
Gather the edges of the cloth and tie it tightly to form a bundle.
Hang the bundle over the sink or keep it in the refrigerator over the strainer to drain the whey.
Let it drain for 4–6 hours (or overnight for thicker consistency).
Once the water has drained completely, open the cloth and transfer the hung curd into a clean bowl.
Flavours:
- Garlic and Herb Flavored Hung Curd
- Mint and Coriander Flavored Hung Curd
- Spicy Chili Flavored Hung Curd
- Cucumber and Dill Flavored Hung Curd
- Sweet Vanilla Flavored Hung Curd
Notes
- Use full-fat curd for creamier hung curd.
- Save the whey; it can be used in smoothies, kneading dough, or as a cooking liquid.
