Hung Curd

Hung curd looks like thick and creamy yoghurt with excess whey strained; hence, it remains rich and smooth. The hung curd is preferred in Indian-style dishes and is a staple ingredient for making dips, dressings, curries, and desserts. Hung curd, in flavour, is quite acid-in-taste; it falls within the sour class; its texture is like that of cream cheese or Greek yoghurt, so it is a highly versatile ingredient for savoury and sweet preparations. The curd-hung recipe is straightforward: strain the regular yoghurt to remove liquid whey. The hung curd uses fresh, full-fat yoghurt, preferably at home. Place the set yoghurt in the muslin cloth or cheesecloth, tie it up tightly, and hang it in a cool place for a couple of hours or overnight so that excess whey can drip out. It would have a thick, velvety curd for use in various preparations. It can replace a healthier version of cream or mayonnaise in dressings and dips. Rasta, the yoghurt-based side dish, is often used in creamy curries like dahiwala chicken. Also, it is an essential ingredient in popular desserts such as mousse and cheesecake. The hung curd recipe is quite versatile; the creamy flavour, richness, and tanginess add a great taste to any dish and make it a staple in many kitchens.