How to Make Hung Curd at Home: 3 Easy Methods

Last updated: April 17, 2026

Making hung curd at home takes zero skill and very little effort. All you need is good curd, a cloth or strainer, and a few hours of waiting. The result is thick, creamy curd that works for shrikhand, marinades, dips, and dozens of other recipes.

This guide walks you through three proven methods, a time-based thickness chart, and fixes for every common mistake.

What Do You Need Before You Start?

Here is your checklist before you begin:

• Curd: 2 cups of fresh, thick, full-fat curd. Store-bought (Amul, Mother Dairy) or homemade — both work. Avoid curd that is already sour or watery.
• Cloth: Muslin cloth, cheesecloth, or a thin cotton napkin. Do not use thick towels — they block drainage.
• Strainer: A fine steel mesh strainer (if using the strainer method).
• Bowl: A deep bowl that fits under your strainer. The bowl catches the whey as it drips out.
• String: Kitchen string or a rubber band to tie the cloth.

Pro tip: Chill your curd for at least 1 hour before starting. Cold curd holds its shape better and does not turn sour during the draining hours.

How Do You Make Hung Curd with a Muslin Cloth?

This is the classic method. It works every time if you follow these steps:

1. Wet the cloth. Rinse your muslin cloth under water and wring it out. A damp cloth lets curd slide less and grips better.
2. Set up the bowl. Place the wet cloth over a deep bowl. Let the edges hang over the rim on all four sides.
3. Add the curd. Spoon 2 cups of cold, thick curd onto the center of the cloth. Spread it into an even layer.
4. Tie it up. Pull all four corners of the cloth together. Twist them once and tie with a string. You should have a tight bundle with curd inside.
5. Hang it. Loop the string over your kitchen tap or tie it to a hook above the bowl. The bundle should hang freely with the bowl directly below it.
6. Wait. Let gravity do the work. Whey drips into the bowl slowly. Check after 2 hours for soft hung curd, or wait 4-6 hours for thick hung curd.
7. Scoop it out. Untie the cloth and scoop your hung curd into a clean container. Press out any remaining whey gently with a spoon.

How Do You Make Hung Curd with a Steel Strainer?

1. Line the strainer. Place a thin muslin cloth or two layers of cheesecloth inside a fine steel mesh strainer.
2. Place over a bowl. Set the strainer on top of a deep bowl. Make sure the bottom of the strainer does not touch the bowl — you need space for whey to collect.
3. Add the curd. Pour 2 cups of cold curd into the lined strainer. Spread it evenly.
4. Add a weight. Place a small plate on top of the curd, then put something heavy on the plate — a stone mortar, a filled glass jar, or a bowl of water. The weight pushes whey out faster.
5. Refrigerate. Move the entire setup into your fridge. Close the door and walk away.
6. Wait 4-6 hours. Check after 4 hours. If thick enough, remove. If not, let it go up to 8 hours or overnight.

This is the best method for summer. The fridge keeps the curd cold the entire time, so it never turns sour even after 8 hours. Looking for specific dishes? Our hung curd recipes for dips, desserts, and marinades collection has you covered.

How Do You Make Hung Curd with Cheesecloth?

1. Prepare the cheesecloth. Cut two squares of cheesecloth, about 30cm each. Layer them on top of each other for extra strength.
2. Set up the colander. Place a colander or large strainer in a deep bowl. Lay the doubled cheesecloth across it, letting the edges drape over the sides.
3. Add the curd. Pour your cold curd into the center of the cheesecloth.
4. Form a pouch. Pull all edges of the cheesecloth together above the curd. Twist gently and tie with kitchen twine or jute string.
5. Hang or rest. Either hang the pouch from a tap, or place it back in the colander with a weight on top and refrigerate.
6. Drain for 5-6 hours. Cheesecloth drains a bit slower than muslin because the weave is tighter. Allow 5-6 hours for thick hung curd.

How Long Should You Drain Hung Curd?

Key rule: You lose about half the volume when you go from regular curd to thick hung curd. If you need 1 cup of thick hung curd, start with at least 2 cups of regular curd.

Using an InstaCuppa Greek Yogurt Maker with its built-in strainer makes this even easier. You set the curd and strain it in the same jar. No cloth, no mess, and perfect results every time.

Why Is Your Hung Curd Not Turning Out Right?

Problem: Too watery

• Cause: You did not drain long enough, or your starting curd was too thin.
• Fix: Drain for 2 more hours. Next time, use thicker curd or add a weight on top to speed up whey removal.

Problem: Too sour

• Cause: Your starting curd was already old or sour. Or you left it at room temperature too long (over 6 hours in summer).
• Fix: Always use fresh curd. In summer, drain in the fridge, not on the counter. The cold slows down fermentation.

Problem: Grainy or lumpy texture

• Cause: You squeezed the cloth too hard, or used low-fat curd.
• Fix: Never wring the cloth. Just let gravity and gentle weight do the work. Use full-fat curd for smooth results.

Problem: Curd sticking to the cloth

• Cause: Dry cloth. The curd bonds to dry fabric.
• Fix: Always wet the cloth before adding curd. A damp cloth releases the curd cleanly after draining.

Problem: Not enough yield

• Cause: Normal. You always get less hung curd than what you start with because you are removing water.
• Fix: Start with double the amount you need. 2 cups of curd gives about 3/4 to 1 cup of hung curd.

Save the whey that drains out. It is full of protein and probiotics. Use it to make rotis, soups, or smoothies.

What Are the Best Tips for Perfect Hung Curd Every Time?

• Fresh curd only. Curd that is 1-2 days old works best. Curd older than 3 days will taste sour.
• Full-fat wins. Low-fat or toned milk curd gives less yield and grainy texture. Full-fat dahi is the way to go.
• Cold start. Take curd straight from the fridge. Cold curd holds together and drains cleaner.
• Do not skip the weight. A plate with a heavy object on top cuts your draining time by 1-2 hours.
• Season later. Do not add salt or sugar before draining. It changes the draining speed. Season only after the hung curd is ready.
• Store right. Keep in an airtight container in the fridge for up to 4-5 days.

If you love making hung curd often, the InstaCuppa Greek Yogurt Maker 2.5L (Rs 1,999) has a built-in strainer basket. Add curd, close the lid, and let it strain overnight in the fridge. No cloth needed. For a deeper guide on what hung curd is and all its uses, read our complete hung curd guide.

Frequently Asked Questions

InstaCuppa Greek Yogurt Maker 1100ml

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