Some of the best things in the kitchen require patience. Hung curd is one of them. I didn’t grow up thinking much about yogurt—it was just a side dish, something to cool down spicy food or mix into smoothies. But then I stumbled upon hung curd, and suddenly, yogurt wasn’t just yogurt anymore.
It started when I sought a healthy, creamy spread—something rich but not heavy, indulgent but still light. A friend casually mentioned, “Just strain some yogurt.” I scoffed at the simplicity of it. But one afternoon, curiosity got the best of me. I lined a sieve with a cloth, poured in a bowl of yogurt, and let it sit. Then, I waited.
At first, nothing seemed to happen. The yogurt sat there, motionless, unimpressed by my impatience. But slowly, drop by drop, the whey started to drip, leaving behind something thicker, creamier, almost luxurious. By morning, I had a bowl of velvety goodness, richer than Greek yogurt but lighter than cream cheese. I spread it on toast, swirled it into dips, even stirred in a little honey for an instant dessert. And just like that, I was hooked.
Hung curd is one of those kitchen hacks that makes you feel like a pro. It needs no fancy ingredients, just time. And once you have it, the possibilities are endless—dips, spreads, desserts, and marinades. It’s one of those small things that makes a big difference.
How to Make Hung Curd
Ingredients:
- 2 cups full-fat yogurt
- A clean muslin cloth or cheesecloth
- A sieve or colander
- A bowl
Steps:
- Place a sieve over a bowl and line it with the cloth.
- Pour in the yogurt, then gather the edges of the cloth and tie it into a pouch.
- Let it sit in the fridge for 4–6 hours (or overnight) to drain the excess whey.
- Open the cloth, and there it is—thick, creamy hung curd, ready to use.
Use it as a base for dips, mix it with spices for a sandwich spread, or top it with fruit and nuts for an easy dessert. Try it once, and I promise—it’ll become a staple in your kitchen too.
