Make Hung Curd

"Hanging curd" is a process by which whey gets drained from the curd. When it is completely drained, you will have chakka, or hung curd. This ingredient is used in many Indian and Middle Eastern dishes and is a great source of calcium. With a little practice, you too will be able to make your own hung curd.

Steps

1. Tie fresh curdled curd tightly in muslin or cheesecloth.
2. Hang the tied ball for draining water / liquids out. Draining over a sink or bowl is best.
3. Wait at least four hours to ensure full draining.
4. Take down the bundle.
5. Press the bundle as if you were making a cheese similar to a cottage cheese.
6. You may use a weight on the drained curds to press even more moisture out.
7. Your curds are now WELL HUNG and will last a long time without souring.
8. Store in a bowl.

Tips

• If you add and mix thoroughly powdered sugar (about same weight in proportion to curd ) with Elaichi (Cardamon) or Kesar (Saffron) into it, You have made SHRI-KHAND a Gujarati/Maharashtrian delicacy.

Related Articles

• Make Cottage Cheese Good
• Make Cottage Cheese Dip
• Make Paneer Makhani (Indian Cottage Cheese and Butter Based Dish)
• Make Paneer (Indian Cheese)

See also

• Make Knish
• Make Soy Sauce
• Make Mahamri
• Make Oyster Sauce
• Make Flour Dumplings
• Cook Israeli Couscous
• Cook Malai Kofta