wellhealthorganic.com Greek Yogurt: Hung Curd or Greek Yogurt is essentially strained curd or yogurt, resulting in a thicker, creamier consistency. This recipe provides an easy DIY method for making a creamy batch at home, perfect for marinades, chutneys, dips, sandwiches, and various other dishes.
Greek Yogurt
- Preparation Time: 5 hours
- Total Time: 5 hours
- Cuisine: Indian, World
- Course: Condiment, Side Dish
- Diet: Gluten-Free, Vegetarian
- Difficulty Level: Moderate
Also Read: Dabeli
Ingredients:
Main Ingredient
- 4.5 cups Curd (dahi or yogurt) or approximately 1.125 kg or 1.125 liters of curd made from 1 liter of milk
Equipment Required:
- 1 deep bowl
- 1 fine mesh strainer or sieve
- 1 muslin cloth or cheese cloth or kitchen cotton napkin or towel
- 1 heavy weight bowl
Also Read: Lassi
Instructions:
- Collect the following items: one deep bowl, a strainer or sieve, a piece of muslin cloth or cheese cloth, and a heavy bowl, pan, or lid.
- Place the strainer on the deep bowl.
- Line the strainer with muslin cloth.
- Pour the fresh curd onto the muslin.
- Gather the four edges of the muslin and securely tie one edge around the others.
- Gently press to allow the whey to drip.
- Position a weighty bowl, lid, or plate atop the secured muslin.
- Keep the entire setup in the fridge for 4 to 5 hours or overnight.
- After the designated time in the fridge, you’ll obtain creamy hung curd.
- Utilize the collected whey in chapati or bread dough, and in pulao or curries. Note: Whey flavor may not be noticeable in chapati, but it will enhance the taste of curries, rice, and pulao.
- Use the hung curd immediately in any recipe, or store it in the fridge for later use.
- Homemade Greek Yogurt can be stored in the fridge for 2 to 3 days.