Categories
My recipes

(518) Hung curd

A Simple Secret for Thick, Creamy Goodness

Hung curd, also called chakka, is simply fresh curd (yogurt) with its excess water (whey) drained out. This makes the curd thick, creamy, and smooth — similar in texture to Greek yogurt. Regular curd is often watery. For dips, spreads, and desserts, we need curd that holds shape — hung curd does that beautifully. Hung curd is a good substitute for mayonnaise or cream in spreads — lighter and protein-rich.

  Make Hung Curd at Home:

  • Fresh curd (homemade or store-bought)
  • A clean muslin cloth or thin cotton cloth.
  • A bowl 
  • A strainer

Method

1. Take a clean muslin cloth and place it over a bowl or strainer.

2. Pour fresh curd into the cloth.

3. Gather the edges of the cloth and tie it into a tight bundle.

4. Hang this bundle over the sink tap, a hook, or place it over a strainer so the whey drips out.

5. Leave it for 3–5 hours  depending on how thick you want it.

6. After the whey drains out, open the cloth — your thick, creamy hung curd is ready!

Simplest way is to buy Hung curd maker. Pour curd in it . Place it in a frige and after 5-6 hours thick creamy hung curd is ready to use.

Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

2 replies on “(518) Hung curd”

Leave a comment