Hung curd, also known as Greek yogurt or strained yogurt, is Indian yogurt that has had all of its whey drained, resulting in a thicker, creamier consistency. It has many health benefits.
Use whole milk plain yoghurt, which hasn't gone sour yet.
On top of a bowl, place a medium-sized strainer and place a muslin cloth on top.
Pour the yoghurt into the strainer and bring the edges of the muslin cloth together and gently squeeze out the liquid into the bowl.
Now place a heavy object on the muslin cloth to drain any excess liquid. Leave it for 5-6 hours or overnight in the fridge.
The longer you strain the yoghurt, the thicker and creamier it will be. You can use it in sandwiches, kababs and other recipes.
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