How to make Hung Curd/ Greek Yogurt/ Yogurt Cheese
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
First of all place a wide strainer over a big bowl. (Make sure it fits well and the bowl can collect all discarded whey)
Place a cloth over the strainer.
Pour curd over the cloth.
Fold the cloth properly in way so that no curd comes out.
Place some heavy weight over it and leave for 60-70 minutes.
Remove the weight, unfold the cloth and transfer your hung curd in a bowl.