Hung Curd Recipe: How to Make It and 7 Things to Do with It
InstaCuppa sells an automatic curd maker (Rs 1,199). The hung curd method described in this article works without any special equipment — all you need is thick homemade curd, a muslin cloth, and a few hours. We will note where the curd maker helps by producing the kind of thick, firm curd that makes the best hung curd. We earn revenue if you purchase through links in this article.
What Is Hung Curd?
If you have ever tried Greek yogurt and wondered why it is so much thicker than Indian dahi, the answer is simple: the whey has been removed. Hung curd is the Indian equivalent of that process. You take well-set curd, suspend it in a cloth, and let gravity pull the watery whey out over a few hours.
What remains is concentrated milk protein and fat — a thick, velvety mass that holds its shape when scooped. It is less tangy than regular curd because some of the lactic acid drains out with the whey. It is also higher in protein per spoonful because you have removed water without losing any of the solid nutrients.
The difference between regular curd and hung curd comes down to water content:
| Property | Regular Curd | Hung Curd |
|---|---|---|
| Texture | Soft, semi-liquid, slightly wobbly | Thick, creamy, spreadable — holds its shape |
| Water content | High (contains all whey) | Low (whey drained out) |
| Protein density | Standard | Higher per spoon (concentrated) |
| Tanginess | Moderate to high | Milder (some acid drains with whey) |
| Best for | Eating plain, raita, chaas, kadhi | Shrikhand, dips, spreads, marinades, smoothie bowls |
One thing that catches people off guard: hung curd has a roughly 50% yield. If you start with 500g of curd, you will end up with about 250g of hung curd and 250ml of whey. Plan your quantities accordingly, especially if you are making a dish that needs a specific amount.
How to Make Hung Curd at Home
What you need
- 500g thick, well-set curd (homemade or store-bought — must be firm, not watery)
- Muslin cloth, cheesecloth, or a clean thin cotton cloth (a thin kitchen towel also works)
- A deep bowl or vessel to catch the draining whey
- A strainer or sieve (optional — makes setup easier)
Step 1: Check your curd
This is the step most people skip, and it is the reason their hung curd turns out grainy or thin. Your starting curd must be thick and well-set. When you tilt the container, the curd should hold its shape and not slide around like a liquid. If your curd is watery, loose, or has visible whey pooling on top before you even start, it will not strain into good hung curd — you will just end up with a thin, sour paste.
Thick curd comes from using full cream milk, the right amount of fresh starter, and a consistent warm temperature (42–45°C) during setting. If your curd is inconsistent, that is the root problem to fix first.
Step 2: Line a strainer with cloth
Place a muslin cloth or cheesecloth over a deep strainer or sieve. Set the strainer over a deep bowl so there is space below for the whey to collect. Alternatively, you can skip the strainer entirely — just spread the cloth flat, place the curd in the centre, gather the corners, tie them together, and hang the bundle from a kitchen cabinet handle or a wooden spoon placed across a deep vessel.
Step 3: Add the curd and spread evenly
Spoon 500g of thick curd onto the cloth. Spread it out in a roughly even layer rather than dumping it in a tall mound — a thinner, wider layer drains faster and more evenly. Fold the edges of the cloth over the curd to cover it.
Step 4: Refrigerate and wait 3–6 hours
Place the entire setup (strainer + bowl) in the refrigerator. Straining at room temperature works but is riskier in Indian summers — the curd continues to ferment and can turn overly sour. Refrigerator straining keeps the flavour mild and fresh.
- 3 hours: Soft hung curd — good for smoothie bowls, raita, and face packs
- 4–5 hours: Medium hung curd — ideal for dips, spreads, and marinades
- 6+ hours (overnight): Very thick hung curd — perfect for shrikhand and cheesecake-style desserts
Step 5: Collect and store
Unwrap the cloth. The hung curd will be sitting as a firm, thick mass. Scoop it into a clean container. It keeps well in the fridge for 3–4 days. Do not discard the whey — it is packed with protein, B vitamins, and minerals. Use it to knead roti dough, add to smoothies, or water your plants (they love it).
Pro Tip: Do Not Squeeze the Cloth
Let gravity do the work. Squeezing or pressing the cloth forces curd through the weave along with the whey, and you lose volume while getting a grainy texture. Patience gives you the smoothest, creamiest hung curd.
Great Hung Curd Starts with Great Curd
The InstaCuppa Curd Maker holds 42–45°C for the entire setting period — so your curd comes out thick and firm every time, ready to strain into perfect hung curd.
Shop InstaCuppa Curd MakerFree Shipping | 1-Year Replacement Warranty | WhatsApp Support
7 Things to Make with Hung Curd
Once you have a batch of hung curd in the fridge, the possibilities go far beyond eating it plain. Here are seven ways to use it — from traditional Indian desserts to everyday swaps that are healthier than what they replace.
1. Shrikhand — The Gujarati Dessert Classic
Shrikhand is essentially sweetened, flavoured hung curd — and it is one of the most beloved desserts in Gujarati and Maharashtrian cuisine. Take 250g of thick hung curd (strained overnight for best results), add 4–5 tablespoons of powdered sugar, a generous pinch of saffron soaked in warm milk, and a sprinkle of cardamom powder. Mix until smooth and silky. Chill for an hour before serving.
The key to restaurant-quality shrikhand is using hung curd that has been strained long enough to be almost dough-like in consistency. If your hung curd is too soft, the shrikhand will be runny. Strain for at least 6 hours, preferably overnight.
2. Sandwich Spread — A Healthier Mayo Swap
Hung curd makes an excellent replacement for mayonnaise in sandwiches and wraps. It has a similar creamy texture but with significantly less fat and more protein. Mix hung curd with a pinch of salt, black pepper, a squeeze of lemon juice, and finely chopped herbs (mint, coriander, or dill). Spread it on bread just like you would mayo.
For a spicier version, add a teaspoon of green chutney or a pinch of chaat masala. It works particularly well in grilled sandwiches, wraps, and as a base for open-faced toasts with sliced cucumber and tomato.
3. Dips for Parties — Herb, Mint, and Garlic
Hung curd is the perfect base for party dips because it holds its shape and does not turn watery even after sitting out for an hour. Three crowd-pleasers:
- Herb dip: Hung curd + finely chopped dill, parsley, and chives + garlic powder + salt + lemon juice
- Mint dip: Hung curd + blended fresh mint and coriander + green chilli + roasted cumin powder + salt
- Garlic dip: Hung curd + roasted garlic (mashed) + olive oil + salt + a pinch of paprika
Serve with vegetable sticks, pita chips, crackers, or as a side with kebabs. These dips taste better when made 30 minutes ahead and refrigerated — the flavours meld together.
4. Tikka and Kebab Marinade — Coats Better, Drips Less
If you have ever made paneer tikka or chicken tikka, you know the problem with regular curd marinades: the curd is thin, it slides off the pieces, and it drips all over the grill or oven tray. Hung curd solves this. Its thick consistency clings to the surface of paneer, chicken, or vegetables without dripping.
For a basic tikka marinade: 200g hung curd + 1 tablespoon each of ginger-garlic paste, red chilli powder, and garam masala + 1 teaspoon each of turmeric and coriander powder + 1 tablespoon mustard oil + salt to taste. Coat the pieces, refrigerate for 2–4 hours, and grill or bake. The hung curd creates a thicker, more flavourful char on the surface.
5. Smoothie Bowls — Thick, Scoopable Base
Regular curd makes smoothie bowls too runny — you end up with a drinkable smoothie, not a scoopable bowl. Hung curd fixes this. Blend 150g hung curd with a frozen banana and a handful of frozen berries (or mango in season). Pour into a bowl and top with granola, sliced fruits, chia seeds, and a drizzle of honey.
The hung curd gives the bowl body and thickness without needing to add ice or extra frozen fruit. It also adds a pleasant tanginess that balances the sweetness of the fruit. For a protein-packed post-workout bowl, add a scoop of protein powder to the blend.
6. Face Pack Base — A Quick Beauty Use
Hung curd has been used in Indian skincare for generations. Its thick texture makes it easier to apply on the face without dripping (the same advantage it has in marinades). The lactic acid in curd acts as a gentle exfoliant, and the fats moisturise the skin.
A simple face pack: 2 tablespoons hung curd + 1 teaspoon honey + a pinch of turmeric. Apply evenly, leave for 15 minutes, and wash off with lukewarm water. This is not a substitute for medical skincare — it is a traditional home remedy that many people find soothing and hydrating.
7. Raita Upgrade — Thicker, Creamier, Biryani-Worthy
Standard raita made with regular curd is fine, but raita made with hung curd is noticeably better. It is thicker, creamier, and does not water down the way regular curd raita does after sitting for 20 minutes.
For a biryani-worthy raita: 200g hung curd + finely diced cucumber (squeeze out excess water first) + finely chopped onion + a pinch of roasted cumin powder + salt + a handful of chopped mint. The hung curd keeps the raita thick even after the cucumber releases some moisture. It sits on the plate next to biryani instead of running into it.
It All Starts with Perfect Curd
Thick curd requires three things: full cream milk, fresh starter, and a consistent temperature of 42–45°C for the entire 6–8 hour setting period. The first two are easy. The third is where most people struggle — especially in winter when ambient temperatures drop well below what bacteria need to do their job.
The traditional fixes — wrapping the vessel in a blanket, placing it inside the oven with the light on, burying it in rice — work sometimes. But they are inconsistent. Some nights the blanket is not enough; some days you forget the vessel is in the oven and switch it on. An automatic curd maker eliminates this variable entirely by maintaining 42–45°C from start to set, regardless of the season.
If you make curd regularly and want to use it for hung curd, dips, marinades, and the recipes above, the consistency of your base curd matters more than any other step. That is where the InstaCuppa Automatic Curd Maker (Rs 1,199) earns its place in the kitchen. You pour in warm milk with starter, press one button, and get thick, firm curd every single batch — the kind that strains into perfect hung curd.
Frequently Asked Questions
Can I use store-bought curd for hung curd?
Yes, store-bought curd works well as long as it is thick and firm. Brands like Amul Masti Dahi or Mother Dairy Classic Dahi are good options. Avoid set curd that has already separated or has visible whey on top — this means the curd structure is weak and will not strain well. Full-fat variants always produce better hung curd than low-fat or toned-milk versions.
How long should I hang the curd for best results?
It depends on how thick you need it. For dips, spreads, and marinades, 4–5 hours in the refrigerator is ideal. For shrikhand and desserts, strain for 6 hours or overnight — the longer you strain, the thicker and denser the result. For smoothie bowls and raita, 3 hours is usually enough. Check by pressing lightly with a spoon — it should feel firm, not mushy.
Is hung curd the same as Greek yogurt?
Very similar, but not identical. Both are made by straining regular yogurt or curd to remove whey. The main difference is the starter culture — Greek yogurt uses specific thermophilic cultures, while Indian curd uses a broader mix of Lactobacillus bacteria. In terms of texture, nutrition, and how you use them in recipes, they are interchangeable. If a recipe calls for Greek yogurt, you can use hung curd as a direct substitute.
What should I do with the leftover whey?
Do not throw it away. Whey is rich in protein, B vitamins, and minerals like calcium and potassium. Use it to knead chapati or roti dough (makes softer rotis), add it to smoothies for a protein boost, use it as a base for soups or dal, or water your plants with it. Some people also use it as a natural hair rinse. You will get roughly 200–250ml of whey from 500g of curd.
Can I make hung curd without a muslin cloth?
Yes. Any clean, thin cotton cloth works — a thin kitchen towel, a cotton handkerchief, or even a large coffee filter. The weave needs to be tight enough to hold the curd solids but loose enough to let the whey drain through. A regular kitchen strainer lined with two layers of paper towels also works in a pinch, though it drains slower. Avoid thick, heavy fabrics — they absorb too much curd and slow the draining process.
Thick, Firm Curd — The Foundation of Every Hung Curd Recipe
Stop guessing. The InstaCuppa Curd Maker holds the perfect temperature for the entire setting period, giving you thick curd that strains beautifully every time.
Shop InstaCuppa Curd MakerFree Shipping | 1-Year Replacement Warranty | WhatsApp Support
InstaCuppa manufactures and sells an automatic curd maker. The hung curd method described in this article works without any special equipment — all you need is thick curd, a muslin cloth, and a few hours. We have noted where the curd maker helps produce consistently thick curd that strains into better hung curd. We earn revenue if you purchase an InstaCuppa product through the links in this article.
Sources & References
- Yogurt: Role of starter culture in fermentation — Journal of Dairy Science
- FSSAI Standards for Fermented Milk Products — Food Safety and Standards Authority of India
- Probiotic properties of Lactobacillus in fermented dairy — PMC / National Library of Medicine
- Nutritional composition of strained fermented milk products — PMC / National Library of Medicine
Written by Saran Reddy, Founder — InstaCuppa
Questions? Reach out to us at support@instacuppa.com
