How to Make Hung Curd at Home (Machine + No-Machine)
A quick note: This article shares general food and wellness information for Indian readers. It is not medical advice. Bodies differ. If you are pregnant, unwell, or managing a health condition, please ask your doctor before making changes.
How to Make Hung Curd at Home: Quick Answer
To make hung curd, tie fresh curd in muslin cloth. Drain the whey for 30 to 45 minutes. Then weigh it down in the fridge. Keep it there for 4 to 8 hours. The longer it drains, the thicker it gets.
Hung curd is also called chakka dahi. It is just curd with the whey taken out. Whey is the watery part. This is the Indian version of Greek yogurt. Below you will find the full method. You do not need a machine. There is also a machine shortcut. The shortcut helps you make the base curd first.
What Is Hung Curd (Chakka Dahi)?
Hung curd is curd with most or all of its whey drained out. That leaves a thick, creamy, spreadable base.
It is the same idea as Greek yogurt. But it is used widely in Indian cooking. You start with regular curd and simply strain it. The texture can range from soft and scoopable. It can also be as thick as cream cheese.
How to Make Hung Curd, Step by Step
The no-machine muslin method is simple and needs no special tools. Here are the steps.
- Use fresh curd that is not too sour.
- Line a strainer with muslin cloth or cheesecloth. Set it over a deep bowl.
- Pour in the curd. Gather and tie the cloth securely.
- Let the first whey drip off for about 30 to 45 minutes over a sink or bowl.
- Put the bundle back in the strainer. Place a heavy bowl or lid on top.
- Keep it in the fridge for 4 to 8 hours, or overnight for extra thick curd.
- Unwrap when creamy and thick. Store it in an airtight box in the fridge.
How Long to Hang and the Texture You Get
Hang time controls thickness. Short drains give soft hung curd. Longer drains give a dense, cream-cheese-like texture. Pick by your use.
A short hang of 30 to 45 minutes works well. Then put it in the fridge for 4 to 6 hours. This gives you soft, scoopable curd. Drain it overnight for a very thick result. It will have low moisture. For dips, go softer. For shrikhand or spreads, go thicker.
Fridge vs Counter, and What to Do With the Whey
Use the fridge for the main draining stage. In hot Indian weather, the counter can turn the curd sour fast. Refrigeration is the safe choice.
Do not throw the whey away. It is useful. Knead it into roti or chapati dough. Add it to pulao, curries, or bread dough. It adds protein and softness to your cooking.
The Machine Shortcut for the Base Curd
The hardest part is making fresh, consistent curd to start with. A curd maker handles that for you. Then you just strain it.
An automatic curd maker keeps the right warm temperature. This helps your curd set evenly every time. After it sets, use the muslin method above. This will turn it into hung curd. This is helpful in cold weather. Curd sets slowly on the counter when it is cold.
InstaCuppa Automatic Curd Maker Machine
Auto temperature control makes thick, even curd every time. It is the perfect base for hung curd. The inner pot is 304 steel. It holds 1 litre.
Shop the Curd MakerHung Curd Maker: Steel-Mesh Strainer vs Muslin Cloth
A steel hung curd maker is a fine stainless-steel mesh strainer. It sits inside a canister. It does the same job as a muslin cloth, with far less mess. You spoon in the curd, close the lid, and chill.
The whey drips through the mesh into the canister below. Then you just pour it off. There is no wet cloth to tie or wash.
Most steel-mesh makers hold about 1,000 to 1,400 ml. So they strain roughly one litre of curd per batch. The mesh is usually 304-grade stainless steel. That is the same food-safe steel used in good kitchen tools.
A maker drains by gravity in the fridge, just like a cloth. Press the curd down with the lid for a firmer set. A cloth gives the same result. It just costs nothing and needs more cleanup.
| Method | Time in fridge | Mess | Cost | Best for |
|---|---|---|---|---|
| Muslin cloth | 4 to 8 hours | High. A wet cloth to wash. | Free | Once-in-a-while use |
| Steel-mesh maker | 4 to 8 hours | Low. Rinse and done. | Budget to mid | Regular hung curd, raita, shrikhand |
| Automatic curd maker | Sets the base curd first, then you strain it | Low | Higher | Cold weather and even base curd |
InstaCuppa makes a steel-mesh version. It holds 1,100 ml. The mesh is 304 steel. It sits in a BPA-free canister with a lid. Market makers on Amazon.in run about 1,100 to 1,400 ml. Prices go from budget to mid.
InstaCuppa Greek Yogurt Maker (Steel-Mesh Hung Curd Maker), 1100 ml
A 304 stainless-steel fine mesh inside a BPA-free canister with a lid. Spoon in curd, chill, then pour off the whey. Makes thick hung curd, Greek yogurt, and soft cheese. No cloth to wash.
Shop the Hung Curd MakerHonest take: The maker only strains. The hard part is still making good, fresh base curd to begin with. A steel strainer cannot fix thin or sour curd. That is why many home cooks set the curd in a curd maker first, then strain it.
Hung Curd Meaning: Why It Is Called Chakka Dahi
Hung curd means curd that has been strained to remove the watery whey. In Marathi it is called chakka, which means "strained" or "squeezed" curd.
The word chakka tells you the curd is thick, not runny. It is the base for many Indian sweets. The most famous is shrikhand, the Maharashtrian and Gujarati dessert.
Chakka holds sugar, cardamom, and saffron without going watery. Plain curd would turn the sweet thin and loose. That is why every good shrikhand starts with hung curd.
Hung Curd Nutrition: Protein, Calories and Yield
Straining removes water and concentrates the curd. So hung curd has far more protein per spoon than plain curd. It is the same trick behind Greek yogurt.
Protein: Strained curd carries about 10 grams of protein per 100 grams. A 200 gram bowl gives close to 20 grams. Plain curd has only about a third as much. — Healthline, 2026
Calories and fat rise a little too. The milk solids pack closer together once the whey drains off. So each spoon of hung curd is richer than plain curd.
Yield: One test drained 1.125 kg of curd down to 425 grams of hung curd. That is about a 38% yield. The rest leaves as whey. — Veg Recipes of India, 2026
Ways to Use Hung Curd
Hung curd shines in dips, desserts, and spreads. Its creamy, low-moisture texture works where runny curd would not.
Use it for shrikhand and other sweets. Whip it into raita-style dips. Spread it in sandwich fillings. It stays creamy there. It does not make the bread soggy. It also works as a lighter swap for cream. You can use it in many recipes.
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Frequently Asked Questions
How do you make hung curd at home?
Tie fresh curd in a muslin cloth. Set it over a bowl. Drain the whey for 30 to 45 minutes. Then weigh it down. Keep it in the fridge for 4 to 8 hours. You can also leave it overnight for thicker curd.
How long should you hang curd?
Hang it for a short 30 to 45 minutes. Then chill for 4 to 8 hours. For very thick, cream-cheese-like hung curd, drain it overnight. Longer draining means thicker curd.
What is hung curd called in Hindi?
Hung curd is called chakka dahi. It is regular curd with the whey drained out. It is the Indian version of strained or Greek yogurt.
What can you do with the leftover whey?
Do not throw it away. Knead it into roti or chapati dough. Add it to pulao, curries, or bread dough. It adds protein and softness to your cooking.
Can you use a curd maker to make hung curd?
Yes. Use a curd maker to set fresh curd first. Make sure the base curd is even. Then strain that curd in a muslin cloth. Follow the steps above to make hung curd.
What is a hung curd maker?
A hung curd maker is a steel-mesh strainer that sits in a canister with a lid. The whey drips through the mesh, so you skip the cloth. It does the same job with far less mess. Most makers hold about 1 to 1.4 litres.
Is a steel hung curd maker better than a muslin cloth?
It is cleaner and easier to use. The steel mesh drains whey by gravity in the fridge, just like a cloth. Both give the same thick result. The cloth just costs nothing and makes more mess.
How much protein is in hung curd?
Hung curd has about 10 grams of protein per 100 grams. A 200 gram bowl gives close to 20 grams. Plain curd has only about a third as much. Straining removes water and concentrates the protein, much like Greek yogurt.
How much does a steel hung curd maker cost in India?
Steel-mesh hung curd makers are budget to mid-priced. The InstaCuppa Greek Yogurt Maker holds 1,100 ml and sells for about Rs 999. Most makers on Amazon.in hold 1,100 to 1,400 ml.
Hung curd kis liye use karte hain? (What is hung curd used for?)
Use it for thick raita, dips, and sandwich spreads. It also makes desserts like shrikhand and aamrakhand. It holds its shape and does not turn watery.
Sources & References
- Hung Curd Recipe — Indian Healthy Recipes
- Hung Curd: Homemade Greek Yogurt Recipe — Veg Recipes of India
- Hung Curd Recipe: Creamy Homemade — Cooking With Anadi
- Greek Yogurt: Protein and Health Benefits — Healthline, 2026
- Stainless Steel Hung Curd Makers (1,100–1,400 ml, 304 SS mesh) — Amazon.in
- Stainless Steel Hung Curd Maker (mesh strainer + press lid, ~1,100 ml) — IndiaMART product listing
- Chakka (Hung Curd): Marathi meaning & use in shrikhand — Rajeshree Gandhi
Founder, InstaCuppa. I test home and kitchen tools in my own home in Tirupati and write about what actually works for busy Indian families.
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