Those of you who do not know what is Greek Yogurt / Hung curd, it is actually yogurt/curd separated from its whey completely. Greek yogurt/hung curd is used to make yogurt parfaits, shrikhand (an Indian sweet dish), flavored Greek yogurt, various condiments like raitas, chutney, in dips like tazizki, in some Indian recipes for marinating khababs or tikkas, etc. It can be swapped instead of sour cream in recipes for healthier option.
I have a hassle free method of making Greek yogurt / hung the curd without using cheese cloth for tying and hang it, which is how it is usually made. And in my method we can do the process placing it in the fridge itself. You can make it using homemade or shop brought yogurt. However, fresh yogurt that is not very sour should be used. In the method that I use, I can collect the whey also. The whey is rich in nutrients too. It can be used while kneading flatbread like chapathi. I use it while kneading chapathi and you will not be able to make out that the whey is added. And the chapathi turn out softer than usual. It can also be add to dals, soups and gravies. Especially I add when making green gram masala curry. It adds a special flavor when added in curries.
It takes minimum 4 - 5 hours for making the Greek yogurt or hung curd. But if you want to fully separate the whey we have to keep for 10 to 12 hours in the fridge.
I Being mostly a vegetarian, I love yogurt. One of the first recipes that I shared in my blog was yogurt parfrait. And so recipes involving yogurt are my favorites, so I devised this hassle free method. Please check my post, healthy, simple and super delicious yogurt parfait. here.
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Method for making creamy Greek Yogurt / Hung curd with out using cloth or any special apparatus.
Total Time 5 -12 hrs
I made using shop brought 400 gms yogurt. And it yielded 200 gms Greek yogurt / hung curd and 200 ml whey. Usually we get half of the amount of Greek yogurt / hung curd when the whey is separated fully.
Section 1: Ingredients and Equipment.
Ingredient:
2 cups yogurt/curd ( 400 grms )
Equipment Required:
1 deep bowl with a fitting lid
fine strainer/ sieve that fits exactly into the bowl
Cling film or kitchen towel to cover the container from outside
Section 2: Directions
Place the strainer / sieve on the deep bowl.
Take yogurt/curd in the fine strainer or sieve.
Close with the lid.
Cover it with cling film or clean kitchen towel.
Place the whole thing in the fridge for 4 - 5 hours or overnight.
Yummy and creamy hung curd will be ready after 4-5 hours but if you want the whey to separate completely wait 10-12 hours.
Please note: the whey may contain a tiny fit of yogurt/curd suspension which will be settled at the bottom of the whey collected as seen in the pic.
Section 3: Storing instructions
It will remain in the refrigerate for 4 to 5 days as it is set in the refrigerator itself.
Hoping you like this method. Kindly share your valuable feedbacks and comments. Happy experimenting and cooking. Stay healthy, stay happy.
Recipe Video
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