How to make Hung Curd/ Greek Yogurt/ Yogurt Cheese

Posted By on May 11, 2015 in All Recipes, Cooking Tips, Dips, Chutney and Raita, Tips & Tricks | 0 comments

How to make Hung Curd/ Greek Yogurt/ Yogurt Cheese
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Hung Curd, Greek Yogurt, Yogurt Cheese, Strained Yogurt, They all are the types of thick curd after removing the whey. Commonly used in gravy, desserts, baking, sandwich, snacks, kabab etc...
    How to make Hung Curd/ Greek Yogurt/ Yogurt Cheese
    Print Recipe
    Hung Curd, Greek Yogurt, Yogurt Cheese, Strained Yogurt, They all are the types of thick curd after removing the whey. Commonly used in gravy, desserts, baking, sandwich, snacks, kabab etc...
      Instructions
      1. First of all place a wide strainer over a big bowl. (Make sure it fits well and the bowl can collect all discarded whey)
      2. Place a cloth over the strainer.
      3. Pour curd over the cloth.
      4. Fold the cloth properly in way so that no curd comes out.
      5. Place some heavy weight over it and leave for 60-70 minutes.
      6. Remove the weight, unfold the cloth and transfer your hung curd in a bowl.
      7. Its ready. Use in your desired way.
      Recipe Notes

      “Be Vegetarian Be Happy”
      “Live and Let Live”

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      Author: Vibhuti Jain

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