how to make hung curd at home
make perfect hung curd at home with these easy steps.
Servings 1 cup
Calories 673kcal
Ingredients
- 4.5 cups dahi (curd made from 1 litre milk) about 1.125 kg or 1.125 litre
equipments:
- 1 deep bowl
- 1 strainer or sieve
- 1 muslin cloth or cheese cloth or kitchen cotton napkin or towel
- Thread to tie muslin cloth
Instructions
- first line the strainer on a bowl.
- then line a muslin cloth or cotton napkin on the strainer.
- pour the fresh curd. bring the four edges of the muslin together and tie cloth tightly using thread.
- gently press and you will see the whey dripping.
- Hang the tied cloth on sink tap to drain whey completely.
- Wait for 5 hours at-least and Your hung curd is ready.
- once the hung curd is ready, then refrigerate and use it within 4 to 5 days.
Nutrition
Calories: 673kcal | Carbohydrates: 51g | Protein: 38g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 143mg | Sodium: 507mg | Potassium: 1709mg | Sugar: 51g | Vitamin A: 1091IU | Vitamin C: 6mg | Calcium: 1334mg | Iron: 1mg
