Hung Curd Meaning: What It Is, How to Make It, and Best Uses

Last updated: September 2026

Hung curd is one of the most useful things in an Indian kitchen. You take regular dahi, drain out the water, and get a thick, creamy base. It works in dips, desserts, marinades, and even face masks. Yet many people buy expensive Greek yogurt when hung curd does the same job for a fraction of the price.

In this guide, you will learn what hung curd really is, three ways to make it at home, how it compares to Greek yogurt, and the best ways to use it every day.

Hung Curd Meaning: What Is Hung Curd (Hung Curd Kya Hota Hai)?

Hung Curd Meaning in Hindi and Other Indian Languages

Hung curd has no separate English word. It is simply curd that has been hung up, or strained, until the watery whey drips out. The names you will hear in India are:

• Hindi: chakka (चक्का), or tanga hua dahi (टंगा हुआ दही), meaning "hung curd".
• Indian standard name: Chakka. IS 9532 : 2023 covers Chakka and Shrikhand and lists three kinds, based on the milk used: skimmed milk Chakka, Chakka, and full cream Chakka (clause 4.1).
• International name: concentrated fermented milk. The Codex standard for fermented milks uses that term for strained yoghurt, labneh and similar products (CXS 243-2003, section 2.2).

So hung curd, chakka and strained yoghurt all describe the same thing: dahi with the whey taken out.

When you set curd at home, it has a lot of water in it. This water is called whey. If you strain that whey out using a cloth or strainer, what stays behind is hung curd. It is smooth, thick, and holds its shape like soft cream cheese.

The name "hung" comes from the old method. People would tie curd in a muslin cloth and hang it from a kitchen tap or hook. Gravity pulled the whey down, and the thick curd stayed in the cloth. Today, you can skip the hanging and use a strainer method too.

Hung curd is higher in protein because draining removes water but keeps the milk solids. The Indian standard puts a floor under this. IS 9532 : 2023, Table 1, requires plain Chakka to hold at least 30 percent total solids and at least 37 percent milk protein on a dry basis, which works out to about 11 g of protein in 100 g of Chakka. Skimmed milk Chakka is set at 20 percent total solids and 60 percent protein on a dry basis, so about 12 g. The Codex standard says the same thing in a different way: plain yoghurt and fermented milk need at least 2.7 percent milk protein, while concentrated fermented milk, the strained kind, needs at least 5.6 percent (CXS 243-2003, sections 3.3 and 2.2). Straining roughly doubles the protein floor. It also lowers the carbohydrate, because the whey carries lactose away.

How Do You Make Hung Curd at Home?

Method 1: Muslin Cloth (Traditional)

1. Take a clean muslin cloth and wet it slightly. Wring out the excess water.
2. Place the cloth over a deep bowl so the edges hang over the sides.
3. Pour 2 cups of fresh, thick curd onto the cloth.
4. Gather the four corners of the cloth and tie them together with a string.
5. Hang the bundle from your kitchen tap or a high hook. Place the bowl below to catch the whey.
6. Let it drain for 2-6 hours depending on how thick you want it.
7. Untie the cloth, scoop out the hung curd, and store it in an airtight container in the fridge.

Method 2: Steel Strainer (Easy and Quick)

1. Line a fine steel strainer with a thin cotton cloth or two layers of paper towel.
2. Place the strainer over a deep bowl.
3. Pour the curd into the lined strainer. Spread it out evenly.
4. Cover the top with a plate and keep it in the fridge.
5. Let it drain for 2-4 hours for soft hung curd or 4-6 hours for thick.

Method 3: Cheesecloth (Fine Strain)

1. Fold cheesecloth into four layers and place it over a bowl.
2. Pour the curd in and let it sit for 30 minutes on the counter.
3. Gather the edges, twist gently to squeeze out extra whey, and tie the top.
4. Place it in the fridge on a plate with the tied side up. Let it drain for 4-6 hours.

What Is the Difference Between Hung Curd and Greek Yogurt?

This is the question most people get wrong. Store-bought Greek yogurt brands like Epigamia charge Rs 50-80 for a small cup. But if you make hung curd at home, you get the same thick, high-protein result for under Rs 15. Ready to try it yourself? Follow our three easy methods to make hung curd at home. Many people confuse hung curd with Greek yogurt — we explain the real difference between Greek yogurt and curd.

The honest answer: if you strain good quality Indian curd, you get something very close to Greek yogurt. The main difference is the starter culture. Greek yogurt uses Lactobacillus bulgaricus and Streptococcus thermophilus. Indian dahi uses similar but not always identical cultures. The end result in your kitchen? Nearly the same.

What Are the Best Uses for Hung Curd?

In Cooking

• Tikka and tandoori marinade: Hung curd sticks to the meat or paneer better than runny dahi. It gives a thick coating that does not drip off.
• Raita base: Mix with cucumber, mint, and salt for a thick raita that does not water down your biryani plate.
• Sandwich spread: Season with herbs, garlic, and pepper. Spread on bread instead of mayo.
• Dahi kabab: Hung curd holds shape when mixed with breadcrumbs and spices, then pan-fried.

In Desserts

• Shrikhand: Sweeten hung curd with powdered sugar, add cardamom and saffron. This is the traditional Gujarati way.
• No-bake cheesecake: Blend hung curd with cream cheese and sugar for a light, no-oven cheesecake.
• Smoothie bowls: Use soft hung curd as a thick base instead of buying frozen yogurt.
• Fruit parfait: Layer with granola and seasonal fruits for a high-protein breakfast.

For Skin and Hair

• Face mask: Apply plain hung curd on your face for 15 minutes. The lactic acid helps brighten skin.
• Hair pack: Mix with honey and apply to hair for 30 minutes before washing. It adds moisture.

What Tips Help You Get Thicker Hung Curd?

• Use full-fat curd: Low-fat curd gives a grainy texture. Full-fat dahi makes smooth, creamy hung curd every time.
• Start with thick curd: If your curd is already watery, the hung curd will be less. Set thick curd first using the right temperature and time method.
• Drain in the fridge: Cold draining is slower but gives a better texture. Room temperature draining in summer can turn the curd sour.
• Add a weight: Place a small plate and a bowl of water on top of the curd in the strainer. The weight pushes whey out faster.
• Do not squeeze too hard: Gentle pressing is fine. Hard squeezing breaks the curd and makes it grainy.

If you make curd often, an InstaCuppa Automatic Curd Maker Machine (1 litre, Rs 1,199) holds the milk at a steady setting temperature for 6 to 8 hours, so you get a better starting point and better hung curd. Stock note, checked 21 September 2026: this machine is sold out. The Greek Yogurt Maker below is in stock and does the straining step as well.

How Do You Store Hung Curd and How Long Does It Last?

After straining, transfer your hung curd to a glass or steel container. Press it down to remove air pockets. Cover tightly and keep it in the coldest part of your fridge.

Do not add salt or sugar before storing. Season it only when you are ready to use it. This keeps the flavor neutral so you can use the same batch for sweet or savoury dishes.

Save the whey too. It is packed with probiotics and protein. Use it in roti dough, soups, or smoothies.

Frequently Asked Questions

InstaCuppa Greek Yogurt Maker 1100ml

Make thick Greek yogurt, hung curd & cream cheese at home. Stainless steel mesh strainer.

Rs 999

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