Greek Yogurt Recipe: Consuming yogurt regularly is one of the simplest ways to incorporate probiotics into your daily diet. A staple in Indian cuisine, yogurt becomes even more beneficial when made at home. Homemade Greek yogurt or hung curd is a variation that can be easily prepared from regular yogurt and offers similar health benefits. This hung curd recipe provides a straightforward method for creating a creamy batch at home without any hassle.
About Hung Curd (Greek Yogurt Recipe):
Hung curd or Greek yogurt is essentially yogurt that has been strained to remove its whey completely. If you’ve followed my previous post on How To Make Curd, you can seamlessly transition to this hung curd recipe.
Various methods exist for making hung curd at home, but the approach outlined here eliminates the need to hang the curd outside for draining.
In this recipe, you can conveniently place the apparatus in the refrigerator instead of exposing it to the hot Indian climate. This helps prevent the hung curd from turning sour or spoiling. However, if you reside in a cooler climate or a place with milder weather conditions, you can opt to hang the curd in your kitchen using a hook arrangement or by tying it to the kitchen sink tap.
About Making Greek Yogurt Recipe
Making homemade Greek yogurt is not complicated at all. In fact, I highly recommend making your own using this method, as it ensures fresh Greek yogurt without any added chemicals or preservatives.
Before you begin the process, make sure to thoroughly review the following points. Once you’re familiar with them, making hung curd at home will be a breeze whenever you need it.
Points to Remember:
- Avoid using sour curd or yogurt to make hung curd or Greek yogurt.
- Use fresh homemade curd or yogurt. If using store-bought yogurt, check the expiry date.
- Whether you’re keeping your setup in the refrigerator or outside, place a bowl under the muslin to collect the whey, which is rich in nutrients and can be used in various dishes instead of plain water.
- Don’t discard the whey; it can be used in chapati/bread doughs, cake batters, pulao, rice-based dishes, lentils, soups, and gravies.
- Greek yogurt is typically ready in 4 to 5 hours. For thicker, smoother, and creamier hung curd, refrigerate it overnight or for an additional 10 to 12 hours.
- Once ready, refrigerate the Greek yogurt or hung curd and consume it within 4 to 5 days.
How to Make Hung Curd (Greek Yogurt Recipe)
Preparation:
Gather the following items:
- 1 deep bowl
- 1 strainer or sieve
- 1 muslin cloth or cheese cloth
- 1 heavy weight bowl, pan, or lid
You can also use a cotton kitchen napkin instead of a muslin cloth. 1st, line the bowl with strainer.
Ensure that all your bowls, strainer, and muslin cloth/cheese cloth are clean and dry.
Line the strainer with the muslin cloth.
Making Hung Curd (Greek Yogurt Recipe)
- Pour the fresh curd. I used 4.5 cups of curd (made from 1 liter of milk, about 1.125 kgs) since I was making Shrikhand with it. Adjust the quantity according to your recipe requirements, such as for tikka marinades, spreads, or raitas.
- Bring the 4 edges of the muslin cloth together and tie one edge tightly around the rest.
- Gently press the tied muslin cloth bundle to allow the whey to drip out.
- Place a heavy bowl, lid on the tied muslin cloth bundle. Alternatively, if you have a hook, you can hang the muslin cloth bundle in your refrigerator.
- Ensure that there is some distance between the yogurt in the strainer and the collected whey by using a deep bowl below. This prevents the whey from touching the strainer and the curd, minimizing whey retention in the curd.
- Refrigerate the setup for 4 to 5 hours or overnight. Refrigerate for 24 hours for best results
- The next day, the whey will be drained off, and you will get the Hung Curd.
- Transfer the creamy and smooth Hung Curd into a container or lidded bowl if not using immediately. Cover it and refrigerate. Use a silicon spatula to collect the Hung Curd, as it can be easily scraped off from the sides or edges of the bowl.
- The collected whey is nutrient-rich and can be used in chapati dough, pulao, or curries for added flavor and nutrition.
- Use the Hung Curd immediately in any recipe, or keep it refrigerated for 2 to 3 days.
Conclusion:
Incorporating hung curd or Greek Yogurt Recipe into your diet is a simple way to enjoy its health benefits. Whether you’re making it at home or using store-bought options, ensuring freshness and following proper storage guidelines will help you make the most of this nutritious ingredient. Explore different recipes and experiment with using hung curd in various dishes to add creaminess and flavor while boosting your intake of probiotics.
FAQs about Making Hung Curd (Greek Yogurt Recipe)
Can I use store-bought yogurt to make hung curd?
It’s best to use fresh homemade yogurt for making hung curd or Greek yogurt. However, if you must use store-bought yogurt, ensure it’s not sour and check the expiry date before proceeding.
How long does it take to make hung curd (Greek Yogurt)?
Typically, hung curd is ready in 4 to 5 hours. For a thicker and creamier texture, refrigerate it overnight or for an additional 10 to 12 hours.
What can I do with the leftover whey?
The leftover whey is nutrient-rich and can be used in various recipes. You can add it to chapati/bread dough, cake batters, pulao, rice-based dishes, lentils, soups, gravies, and more.
How long can I store hung curd in the refrigerator?
Hung curd can be refrigerated for 2 to 3 days. Make sure to transfer it to a container with a lid and keep it tightly covered to maintain freshness.
Can I freeze hung curd for later use?
While it’s possible to freeze hung curd, the texture may change upon thawing. It’s generally recommended to use fresh hung curd for the best results. If you do freeze it, thaw it in the refrigerator before using and consume it within a few days.
