How to Make Hung Curd at Home (Machine + No-Machine)

How to Make Hung Curd at Home: Quick Answer

To make hung curd, tie fresh curd in a muslin cloth, drain the whey for 30 to 45 minutes, then weigh it down in the fridge for 4 to 8 hours. The longer it drains, the thicker it gets.

Hung curd, or chakka dahi, is simply curd with the whey removed. It is the Indian version of strained or Greek yogurt. Below is the full no-machine method, plus a machine shortcut for making 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 to 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.

1. Use fresh curd that is not too sour.
2. Line a strainer with muslin cloth or cheesecloth. Set it over a deep bowl.
3. Pour in the curd. Gather and tie the cloth securely.
4. Let the first whey drip off for about 30 to 45 minutes over a sink or bowl.
5. Put the bundle back in the strainer. Place a heavy bowl or lid on top.
6. Keep it in the fridge for 4 to 8 hours, or overnight for extra thick curd.
7. 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 plus 4 to 6 hours in the fridge gives a soft, scoopable curd. Drain it overnight for a very thick, low-moisture result. 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 holds the right warm temperature so your curd sets evenly every time. After it sets, follow the muslin method above to turn it into hung curd. This is handy in cold weather, when curd is slow to set on the counter.

InstaCuppa Automatic Curd Maker Machine

Auto temperature control sets thick, even curd every time — the perfect base for hung curd. 304 steel inner pot, 1 litre.

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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, where it stays creamy and does not turn the bread soggy. It also makes a lighter swap for cream in many recipes.

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