How to Make Hung Curd

"Hanging curd" is a process by which whey gets drained from the curd. When it is completely drained, you will have chakka, or hung curd. This ingredient is used in many Indian and Middle Eastern dishes and is a great source of calcium. With a little practice, you too will be able to make your own hung curd.

Steps

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    1
    Tie fresh curdled curd tightly in muslin or cheesecloth.[1]
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    Hang the tied ball for draining water / liquids out. Draining over a sink or bowl is best.[2]
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    Wait at least four hours to ensure full draining.[3]
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    Take down the bundle.
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    Press the bundle as if you were making a cheese similar to a cottage cheese.
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    You may use a weight on the drained curds to press even more moisture out.[4]
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    Your curds are now WELL HUNG and will last a long time without souring.
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    Store in a bowl.[5]
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Community Q&A

  • Question
    How long can hung curd be stored? Will it store longer in the fridge?
    Community Answer
    Community Answer
    Your curd will stay for up to 3 days in the refrigerator. It is best to eat the food fresh and healthy.

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References

  1. ↑ https://www.youtube.com/watch?v=I6kQUHp8XoI
  2. ↑ https://www.indianhealthyrecipes.com/hung-curd-hung-yogurt/
  3. ↑ https://www.cookrepublic.com/how-to-make-hung-yogurt/
  4. ↑ https://www.vegrecipesofindia.com/hung-curd-how-to-make-hung-curd/
  5. ↑ https://www.tarladalal.com/How-To-Make-Hung-Curd-42765r

About This Article

Lois Wade
Co-authored by:
Lois Wade
Experienced Home Cook
This article was co-authored by Lois Wade, a trusted member of wikiHow's volunteer community. Lois Wade is an avid home cook, with extensive experience cooking, baking and experimenting with fun food activities for her family. Lois also has significant experience in canning and other types of food preservation. Lois has been writing about these topics on wikiHow since 2007. This article has been viewed 163,036 times.
100 votes - 86%
Co-authors: 14
Updated: October 8, 2020
Views: 163,036
Categories: World Cuisines
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