Hung Curd Recipe – Authentic Indian Yogurt Cheese for Smooth Dishes

Last Updated on 3 months by Neha Deshmukh

Hung Curd Recipe – Authentic Indian Yogurt Cheese For Smooth Dishes

Hey everyone! If you’re anything like me, you’re always looking for ways to elevate your Indian cooking. And let me tell you, hung curd is the secret ingredient so many of us swear by. It’s basically yogurt transformed into a creamy, dreamy cheese, and it adds the most incredible richness to everything from gravies to desserts. I first made this years ago when trying to recreate my grandmother’s butter chicken, and honestly, it was a game-changer. Let’s dive in and I’ll show you just how easy it is to make your own!

Why You’ll Love This Recipe

This hung curd recipe is a total winner for a few reasons. First, it’s incredibly versatile. Seriously, you can use it in so many dishes! Second, it’s surprisingly simple. It mostly requires patience, not a ton of effort. And finally, it tastes amazing. That tangy, concentrated yogurt flavor is just… chef’s kiss! It’s the foundation for so many classic Indian dishes, and once you start making it at home, you’ll wonder how you ever lived without it.

Ingredients

Here’s what you’ll need:

• 4 cups (approximately 950ml) fresh curd (yogurt)

Ingredient Notes

Okay, let’s talk curd! This is where things get important. For the best hung curd, full-fat curd is absolutely the way to go. It yields a much thicker, creamier result. Low-fat or non-fat curd will work in a pinch, but you’ll end up with less hung curd and the texture won’t be quite as luxurious.

You can use curd made from cow’s milk, buffalo milk, or even a blend. Buffalo milk curd tends to be tangier and results in a slightly firmer hung curd – it’s what my mom always used! Cow’s milk curd is milder and more readily available. Experiment and see what you prefer. Just make sure it’s fresh and good quality.

Step-By-Step Instructions

Alright, let’s get making! It’s really straightforward.

1. First, gather your supplies: a deep bowl, a strainer, a muslin cloth (or a clean cheesecloth), and something heavy. A couple of cans or even a pot filled with water works perfectly.
2. Line the strainer with the muslin cloth, making sure it’s large enough to completely cover the inside. Place the strainer over the deep bowl – this is where the whey (the liquid) will collect.
3. Now, gently pour the fresh curd into the muslin cloth. Don’t worry about being too careful!
4. Gather the edges of the muslin cloth and tie them securely to form a bundle. This keeps everything contained while it drains.
5. Place your heavy weight on top of the bundle. This is what encourages the whey to separate from the curd.
6. Pop the whole thing into the refrigerator for 4-5 hours, or even overnight. The longer it sits, the thicker the hung curd will become.
7. Finally, carefully remove the thickened hung curd from the muslin cloth. And that’s it!

Expert Tips

A few things can affect how quickly your hung curd drains.

• Room Temperature: Starting with curd that’s not ice-cold can speed up the process a little.
• Curd Consistency: Thicker curd will naturally drain faster than thinner curd.
• Weight: A heavier weight will extract more whey, resulting in a firmer hung curd. Don’t go overboard though – you don’t want to completely squish the curd!
• Patience is Key: Don’t be tempted to peek too often! Let it do its thing.

Variations

Want to get creative? Here are a few fun twists:

• Vegan Hung Curd: My friend, Priya, who’s vegan, swears by using thick plant-based yogurt (like soy or cashew yogurt) instead of dairy curd. It takes a bit longer to drain, but it works beautifully!
• Spice Infused Hung Curd: Before draining, stir in some finely chopped herbs (coriander, mint) or spices (ginger, garlic, chili powder) to the curd. This adds a lovely flavor dimension.
• Quick Hung Curd Method: If you’re short on time, a yogurt strainer is a lifesaver! It speeds up the draining process significantly.

Serving Suggestions

Okay, this is where the fun really begins! Hung curd is incredibly versatile. Here are just a few ideas:

• Gravies: It’s the secret to incredibly smooth and rich gravies for dishes like Butter Chicken, Shahi Paneer, and Pasanda.
• Marinades: Use it to marinate chicken, fish, or paneer for extra tender and flavorful results.
• Raitas: It makes the creamiest, most delicious raitas.
• Desserts: It’s a key ingredient in many Indian desserts, like Shrikhand and Mishti Doi.
• Dips: Blend it with herbs and spices for a healthy and flavorful dip.

Storage Instructions

Store your homemade hung curd in an airtight container in the refrigerator. It will keep for up to 5 days. You can also freeze it for longer storage (up to 2 months), but the texture might change slightly upon thawing.

FAQs

Let’s answer some common questions!

• How do I know if my hung curd is ready? It should be thick, firm, and hold its shape. There shouldn’t be much liquid draining from it.
• What is the difference between hung curd and Greek yogurt? They’re very similar! Hung curd is traditionally made with Indian-style curd, which has a slightly different flavor profile than Greek yogurt.
• Can I use flavored yogurt to make hung curd? You can, but it will affect the final flavor. It’s best to use plain, unflavored curd for the most versatile results.
• What if my hung curd is still watery after draining? It might need more time. Try leaving it in the refrigerator for a few more hours, or use a heavier weight.
• Can I freeze hung curd? Yes, you can! But the texture might become a little grainy after thawing. It’s still perfectly usable in cooked dishes.

Enjoy making your own hung curd! I hope this recipe becomes a staple in your kitchen, just like it is in mine. Happy cooking!