Consuming curd frequently is without doubt one of the best methods to incorporate probiotics in your on a regular basis meals. A traditional Indian foodstuff, curd is even higher in the event you put together it at your property. Additionally, selfmade Greek Yogurt or Hung Curd is a type that may be simply ready out of your common curd, and is as helpful as yogurt. This Hung Curd recipe is a simple DIY approach of creating a creamy batch at dwelling, with none fuss.
About Hung Curd
Hung Curd or Greek Yogurt is solely the curd or yogurt, which has been drained utterly of its whey. Since you could have a reference to my publish of How To Make Curd, after making ready that, you may simply head to this Hung Curd recipe.
Totally different individuals could have other ways of creating Hung Curd at dwelling. Nevertheless, the tactic that I’ve defined right here doesn’t require you to hold the curd outdoors for a contemporary batch of selfmade Greek Yogurt.
On this Hung Curd recipe, you may simply preserve the whole equipment within the fridge itself. I developed this methodology extra so conserving in thoughts the intense scorching Indian local weather. Putting the equipment in such climate circumstances can flip the Hung Curd bitter and even spoil it. So, refrigerating it helps.
Nevertheless, in the event you keep in a chilly local weather or in a spot with cooler climate circumstances, you may hold the curd in your kitchen on a hook association. You possibly can tie it on the kitchen sink faucet as nicely.
About Making Greek Yogurt
Making selfmade Greek Yogurt is not any rocket science. The truth is, I might counsel you make your personal by following this methodology, as it’s one of the best ways to get some contemporary Greek Yogurt with none added chemical substances or preservatives.
Simply just remember to are going via these beneath factors totally earlier than beginning the method of creating it. When you do this, it will be as swift because the wind so that you can make Hung Curd at dwelling, everytime you need.
Factors to recollect
- DO NOT use bitter curd or bitter yogurt to make the Hung Curd or Greek Yogurt.
- Guarantee you’re utilizing contemporary selfmade curd/dahi or yogurt. If in any case, you find yourself utilizing a store-bought one, then examine for the expiry date.
- Whether or not you’re conserving your equipment within the fridge or outdoors, preserve a bowl underneath the muslin. It will assist to gather the whey, which is wealthy in vitamins and can be utilized instead of plain water in any dish.
- Clearly, you may’t discard the whey as you should use it to make your chapati/bread doughs in addition to cake batters. You possibly can even add it whereas making pulao or different rice-based dishes, lentils, soups and gravies.
- Normally, the Greek Yogurt is prepared in about 4 to five hours. However if you’d like a Hung Curd, which is thicker, smoother and creamier, then preserve it in a single day or 10 to 12 hours extra within the fridge.
- As soon as prepared, be sure to refrigerate the Greek Yogurt or Hung Curd and use it inside 4 to five days.
Step-by-Step Information
Tips on how to make Hung Curd
Preparation
1. You want 4 issues :
- 1 deep bowl
- 1 strainer or sieve
- 1 muslin material or cheese material
- 1 heavy weight bowl, pan or lid
As an alternative of muslin material, you can even use a cotton kitchen serviette. First, line the bowl with the strainer.
Guarantee that all of your bowls, strainer and muslin material/cheese material are clear and dry.
2. Then, line the strainer with the muslin material.
Make Hung Curd
3. Pour the contemporary curd. I added 4.5 cups curd (made out of 1 liter milk, about 1.125 kgs), since I used to be making Shrikhand with it.
For making tikka marinade, spreads or raitas, you may add accordingly.
4. Carry the 4 edges of the muslin material collectively and tie one edge tightly round the remainder.
5. Gently press and you will note the whey dripping.
6. Now, place a heavy bowl, lid or tray on the tied muslin material bundle. If in case you have a hook, you can even hold the muslin material bundle in your fridge.
7. Right here’s an image from distance. Now, preserve the entire thing within the fridge for 4 to five hours or in a single day. I saved for twenty-four hours.
Do use a deep bowl beneath, so that there’s far between the yogurt within the strainer and the collected whey.
In any other case the whey will contact the strainer in addition to the curd. Thus, there might be some whey within the curd.
8. Subsequent day, the whey might be drained off and you’re going to get the Hung Curd.
9. You possibly can see how creamy and easy it appears to be like. The feel is just like that of cream cheese. From 1.125 kgs, the yield was 425 grams of Hung Curd.
Gather it in a container or lidded bowl if not utilizing. Cowl with its lid and refrigerate. Use a silicon spatula to gather the Hung Curd.
Even when utilizing it, higher to make use of silicon spatula as you may simply scrape it off from the edges or edges of the bowl.
10. Right here’s the nutrient wealthy whey. I add it to the chapati dough and in pulao or currie.
Observe that in chapati, the curd like taste and style just isn’t felt. However in gravies, rice and pulao, you’re going to get the style.
11. Use the Hung Curd instantly for any recipe or preserve it refrigerated until additional use. It retains nicely for two to three days within the fridge.
Makes use of of Hung Curd
Hung Curd or Greek Yogurt is also called ‘dahi ka chakka’ in Indian regional languages. Because the whey is totally drained off from the curd and what’s left of it’s a thick, creamy and easy Hung Curd, it’s apt to make raita, dips, chutneys and different related accompaniments/condiments.
Due to its pure consistency and texture, Greek Yogurt turns into an amazing base for making salad dressings too. Make a easy and potato salad by simply tossing some boiled child potatoes in a frivolously spiced and herbed Greek Yogurt dressing. You possibly can modify it by including extra veggies. Makes for a yum and filling lunch.
Hung Curd can be an integral ingredient in lots of Indian recipes which contain marinades. As an illustration, a Paneer Tikka or every other tikka.
We will’t actually think about making an ideal Dahi Kabab and even Shrikhand with out utilizing Hung Curd of their recipes. One other distinctive recipe is that this Curd Sandwich, which is a simple approach of utilizing Hung Curd to make a satisfying snack.
I additionally make this luscious and decadent Amrakhand (Mango Shrikhand) at dwelling, in the course of the mango season together with Hung Yogurt in it. In addition to this, raitas and tikkas are widespread at my place as nicely.
You possibly can even make cheesecakes and cream cheese frostings with Greek Yogurt since they’ve an analogous gentle and creamy texture. However I nonetheless need to attempt these at dwelling.
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Hung Curd | How To Make Greek Yogurt
Hung Curd or Greek Yogurt is solely curd or yogurt whose whey has been strained and this leads to a thicker, creamy consistency of the yogurt. This Hung Curd or Greek Yogurt recipe is a simple DIY approach of creating a creamy batch at dwelling that you should use to make marinades, chutneys, dips, sandwiches or numerous different recipes.
Prep Time 5 hrs
Whole Time 5 hrs
Forestall your display screen from going darkish whereas making the recipe
- You want 4 issues – 1 deep bowl, 1 strainer or seive, 1 muslin material or cheese material and 1 heavy weight bowl or pan or lid. As an alternative of muslin you can even use a cotton kitchen serviette. First place the strainer on the deep bowl.
Then line a muslin on the strainer.
Pour the contemporary curd. Carry the 4 edges of the muslin collectively and tie one edge tightly round the remainder.
Gently press and you will note the whey dripping.
Now place a heavy bowl or lid or tray/plate on the tied muslin.
Now preserve the entire thing within the fridge for 4 to five hours or in a single day.
After the required period of time saved within the fridge, you’re going to get a creamy hung curd.
Use the collected whey in chapati or bread dough and in pulao or curries. Nevertheless do word that in chapati, the whey taste and style just isn’t felt. However in curries, rice and pulao you’re going to get the style.
Use the hung curd instantly for any recipe or preserve within the fridge for use later.
Do-it-yourself Greek Yogurt retains nicely within the fridge for two to three days.
- Use curd or yogurt that’s contemporary. It shouldn’t style too bitter.
- Ensure all of your bowls, strainers, muslin/cheese material, and many others are dry and clear.
- Relying on the time you retain the curd for the whey to pressure, you’re going to get a extra thicker to much less thicker yogurt.
- In the event you reside in a cool or chilly place, you may preserve the yogurt being strained of its whey outdoors the fridge. But when residing in heat, humid or scorching local weather, preserve within the fridge in order that the yogurt doesn’t grow to be bitter.
Vitamin Details
Hung Curd | How To Make Greek Yogurt
Quantity Per Serving
Energy 130 Energy from Fats 9
% Day by day Worth*
Fats 1g2%
Saturated Fats 0.2g1%
Trans Fats 0.01g
Polyunsaturated Fats 0.03g
Monounsaturated Fats 0.1g
Ldl cholesterol 11mg4%
Sodium 77mg3%
Potassium 300mg9%
Carbohydrates 8g3%
Sugar 7g8%
Protein 22g44%
Vitamin A 9IU0%
Vitamin B1 (Thiamine) 0.04mg3%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 0.5mg3%
Vitamin B6 0.1mg5%
Vitamin B12 1µg17%
Vitamin E 0.02mg0%
Calcium 236mg24%
Vitamin B9 (Folate) 15µg4%
Iron 0.1mg1%
Magnesium 23mg6%
Phosphorus 289mg29%
Zinc 1mg7%
* % Day by day Values are primarily based on a 2000 calorie food plan.
This Hung Curd recipe from the archives first printed on April 2015 has been republished and up to date in January 2023.
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