Hung curd is nothing but the usual curd (dahi) hung long enough in a finely sieved colander or a cheese cloth to be drained off most of the whey and moisture. If you were to hang yogurt, the resultant is hung yogurt.
Curd is not yogurt and yogurt is not curd. They are very different dairy products. Curd is made by curdling milk with acids from sources such as lemon or vinegar. Where as yogurt is made by fermenting milk using bacterial culture, so choose what you want. Creamy and rich hung curd and yogurt find their application in a lot of Indian recipes. Mostly in baked or grilled meats such as tandoori chicken and a wide range of kababs.
Besides using hung curd to marinate and grill meat, we use them in our salads and also as an accompaniment to cereals. The next time you hang a batch of curd, try mixing a couple of scoops with fresh pomegranate pearls and let us know how you liked it.To hang curd or yogurt like us, you will need the following ingredients and equipment,
Ingredient, Measurements, Equipment & Nutritional Value
- Curd or yogurt, choose any one – 100 grams
- A finely sieved colander to hang the curd or a cheese cloth (muslin cloth)
- A bowl to collect whey.
100 grams of hung curd has about 61 kilocalories.
Video Walk Through – Hung Curd & Hung Yogurt – How To Make Hung Curd & Yogurt?
Instructions – Hung Curd & Hung Yogurt – How To Make Hung Curd & Yogurt?
- Mount a finely sieved colander on a bowl with some depth.
- Pour curd into the colander and cover the setup with a plate or cling wrap. If you were to use a cheese cloth, pour the curd in it and collect all the edges upwards and bundle it. Hang the bundle over a collecting bowl by tying it to a rack in the refrigerator. You know what, using a colander is a lot simpler and mess free.
- Refrigerate for 24 hours.
- 24 hours later, all of the liquid whey from the curd would have dripped into the bowl beneath. The resultant in the colander is your hung curd. Had you used yogurt it is hung yogurt.
Never discard the whey collected in the bowl. It is very nutritious and can be used as a stock replacement in many curries. You can also drink the whey as is, if you are up to it and not make a fuss.
Do try our recipes using hung curd and hung yogurt. Click here for recipes.