Hung Curd | Homemade Greek Yogurt Recipe

Name: Hung Curd | Homemade Greek Yogurt Recipe
Prep time: 5 h
Total time: 5 h
Yield: 2 serving
Ingredients: 4.5 cups curd; 1 deep bowl; 1 Fine mesh strainer; 1 muslin cloth; 1 heavy weight bowl

User Reviews

4.9

24 reviews

Excellent

Prep Time
5 hrs
Total Time
5 hrs
Servings
2
Calories
130 kcal
Course
Side Dish, Condiments
Cuisine
Indian, International

Hung Curd | Homemade Greek Yogurt Recipe

Chad Simpson

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Hung Curd or Greek Yogurt is simply curd or yogurt whose whey has been strained and this results in a thicker, creamy consistency of the yogurt. This Hung Curd or Greek Yogurt recipe is an easy DIY way of making a creamy batch at home that you can use to make marinades, chutneys, dips, sandwiches or various other recipes.

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Ingredients

Servings

Main Ingredient

4.5 cups curd (dahi or yogurt) or about 1.125 kg or 1.125 litre curd - yogurt or dahi made from 1 litre milk

Equipments required

1 deep bowl
1 Fine mesh strainer or sieve
1 muslin cloth or cheese cloth or kitchen cotton napkin or towel
1 heavy weight bowl or heavy pan or lid/tray/plate

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Instructions

You need four things - 1 deep bowl, 1 strainer or seive, 1 muslin cloth or cheese cloth and 1 heavy weight bowl or pan or lid. Instead of muslin you can also use a cotton kitchen napkin. First place the strainer on the deep bowl.
Then line a muslin on the strainer.
Pour the fresh curd. Bring the four edges of the muslin together and tie one edge tightly around the rest.
Gently press and you will see the whey dripping.
Now place a heavy bowl or lid or tray/plate on the tied muslin.
Now keep the whole thing in the fridge for 4 to 5 hours or overnight.
After the required amount of time kept in the fridge, you will get a creamy hung curd.
Use the collected whey in chapati or bread dough and in pulao or curries. However do note that in chapati, the whey flavor and taste is not felt. But in curries, rice and pulao you will get the taste.
Use the hung curd immediately for any recipe or keep in the fridge to be used later.
Homemade Greek Yogurt keeps well in the fridge for 2 to 3 days.

Nutrition Information

Show Details

Calories 130kcal (7%) Carbohydrates 8g (3%) Protein 22g (44%) Fat 1g (2%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 0.03g Monounsaturated Fat 0.1g Trans Fat 0.01g Cholesterol 11mg (4%) Sodium 77mg (3%) Potassium 300mg (9%) Sugar 7g (14%) Vitamin A 9IU (0%) Vitamin B1 (Thiamine) 0.04mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 0.5mg Vitamin B6 0.1mg Vitamin B12 1µg Vitamin E 0.02mg Calcium 236mg (24%) Vitamin B9 (Folate) 15µg Iron 0.1mg (1%) Magnesium 23mg Phosphorus 289mg Zinc 1mg

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 130 kcal

% Daily Value*

Calories	130kcal	7%
Carbohydrates	8g	3%
Protein	22g	44%
Fat	1g	2%
Saturated Fat	0.2g	1%
Polyunsaturated Fat	0.03g	0%
Monounsaturated Fat	0.1g	1%
Trans Fat	0.01g	1%
Cholesterol	11mg	4%
Sodium	77mg	3%
Potassium	300mg	6%
Sugar	7g	14%
Vitamin A	9IU	0%
Vitamin B1 (Thiamine)	0.04mg
Vitamin B2 (Riboflavin)	1mg
Vitamin B3 (Niacin)	0.5mg
Vitamin B6	0.1mg
Vitamin B12	1µg	42%
Vitamin E	0.02mg
Calcium	236mg	24%
Vitamin B9 (Folate)	15µg
Iron	0.1mg	1%
Magnesium	23mg	6%
Phosphorus	289mg
Zinc	1mg