All About Hung Curd
Hung curd is a simple kitchen marvel. It is a thick and creamy form of curd, or dahi. It is made by draining the excess water from plain curd. This watery part is called whey. In many parts of India, hung curd is called ‘chakka’.
How to Make Hung Curd at Home
Making hung curd is very easy. You only need one ingredient.
- Start with fresh, plain curd.
- Place the curd into a clean muslin cloth.
- You can also use a fine-mesh strainer.
- Gather the edges of the cloth.
- Hang it over a bowl to collect the whey.
- Let it hang for at least 3 to 4 hours.
- For a thicker texture, hang it for longer.
- The thick, creamy mass left in the cloth is hung curd.
A Star Ingredient in the Kitchen
Hung curd is incredibly versatile. Its thick texture makes it a great base. It is used in many Indian dishes.
It is perfect for marinades. It helps spices stick to paneer tikka or chicken. It is the main ingredient for ‘dahi ke kebab’. Hung curd is also the foundation for the famous dessert ‘Shrikhand’. You can use it to make creamy dips and spreads. It is a healthy substitute for mayonnaise or cream.
Health Benefits of Hung Curd
Hung curd is not just tasty. It is also very healthy. It is a concentrated source of protein. This makes it very good for muscle health. It is also rich in calcium for strong bones. Like all curd, it is a probiotic. Probiotics are great for gut health and digestion.
How to Store It
Store hung curd in an airtight container. Keep it in the refrigerator. It stays fresh for about 3 to 4 days.
A Versatile Kitchen Staple
Hung curd is a simple ingredient. It adds richness and flavour to many meals. From savoury dishes to sweet desserts, its uses are endless. It is a healthy and essential part of the modern Indian kitchen.
CMP Bio World 