What happens when you hang curd or yogurt, tied in cheesecloth or muslin for a few hours?
Whey gets separated from the curd and you will have completely drained curd or yogurt called "Chakka Dahi" in Hindi. Many Indian recipes call for hung curd.
It is very easy to make Hung Curd or Yogurt. No specialized culinary skills required. I use hung curd in many recipes like No-Bake Fudge Mint Cheesecake.
You Will Need:
- Muslin/Cheese Cloth
- A glass jar
- Produce bag (optional); I like to use this to hold the cheese cloth to have better control over the cloth
- A thick thread to tie the muslin cloth (optional)
- Big bowl to collect the whey
Place the cheese/muslin cloth inside the produce bag.
Pour the curd or yogurt into the cheese cloth.
Gather the cheese cloth and the produce bag together and tie securely with the thread.
Hang the produce bag-cheesecloth in a cool place. In India, I was advised to hang it inside the refrigerator itself. But these days refrigerators come with "no-spill" shelves and that makes it impossible to hang it inside the refrigerator. I hang it from my pantry door handle and let gravity do the magic for about 3-4 hours.
Hung curd is ready.