Hung Curd | Homemade Greek Yogurt Recipe

Step 1

You need four things - 1 deep bowl, 1 strainer or seive, 1 muslin cloth or cheese cloth and 1 heavy weight bowl or pan or lid. Instead of muslin you can also use a cotton kitchen napkin. First place the strainer on the deep bowl.

Step 2

Then line a muslin on the strainer.

Step 3

Pour the fresh curd. Bring the four edges of the muslin together and tie one edge tightly around the rest.

Step 4

Gently press and you will see the whey dripping.

Step 5

Now place a heavy bowl or lid or tray/plate on the tied muslin.

Step 6

Now keep the whole thing in the fridge for 4 to 5 hours or overnight.

Step 7

After the required amount of time kept in the fridge, you will get a creamy hung curd.

Step 8

Use the collected whey in chapati or bread dough and in pulao or curries. However do note that in chapati, the whey flavor and taste is not felt. But in curries, rice and pulao you will get the taste.

Step 9

Use the hung curd immediately for any recipe or keep in the fridge to be used later.

Step 10

Homemade Greek Yogurt keeps well in the fridge for 2 to 3 days.