Hung curd is essentially regular curd or yogurt that’s been drained of its whey to achieve a thicker, creamier texture. It’s a simple transformation that unlocks a whole new level of culinary flexibility, especially in Indian cuisine. To make hung curd at home, all you need is plain yogurt, a muslin cloth or something similar like a clean kitchen towel or even a fine strainer, and a bowl to catch the liquid that drains off.
Here’s how you can make it: just place the yogurt in the muslin cloth, tie it up into a tight bundle, and hang it over a bowl or let it sit in the strainer over a bowl in the refrigerator for several hours, usually around 4 to 6 hours depending on the thickness you prefer. The longer the drainage process, the thicker it becomes. No special tools are needed beyond what you might already have in your kitchen.
In terms of benefits, the removal of whey reduces lactose levels, which might be gentler on those with lactose sensitivities. This process concentrates the nutrients, making it rich in protein which can support the body’s dhatus (tissues) according to Ayurveda. It’s also lower in carbohydrates and higher in protein compared to regular yogurt, albeit the caloric content can be similar due to this concentration.
Hung curd is versatile: it can be used to make dips, spreads, desserts, or as a base for raita. Its thick consistency holds up better in recipes that might otherwise become soggy with regular yogurt. However, from an Ayurvedic perspective, while it’s fine to enjoy hung curd, moderation is key as excessive intake can exacerbate Kapha dosha due to its heavy and cool nature, especially if consumed at night when Agni (digestive fire) is lower. So, I’d suggest incorporating it into your daytime meals in a balanced way to fully benefit from its properties.
