Hung Curd: How to Make It, Best Uses & Easy Recipes

Last updated: April 17, 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.

What Is Hung Curd and Why Does It Matter?

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 rich in protein because draining removes water but keeps the solids. A 100g serving of hung curd gives you about 10-12g of protein, nearly double that of regular dahi. It is also lower in carbs since the whey carries away some lactose.

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 sets perfect thick curd in 6-8 hours without any guesswork. You get a better starting point, which means better hung curd every time.

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