How to make Hung Yoghurt
Hung yoghurt is made by straining normal yoghurt through a muslin/cotton cloth. It is basically the solid component in the yoghurt. After straining, the clear liquid separated from the yoghurt is called the whey water and is rich in proteins. Use this to enhance the nutritional value in your soups or stews!
Hung yoghurt is very easy to make at home and has numerous uses. Generally it is not available in supermarkets. This delicious hung yoghurt can be used to make your gravies rich and creamy, to make some Indian sweets, in raithas, kebabs, spread for sandwiches, as a dip and so on.
Ingredients
Full cream plain yoghurt – 1 cup
Clean cotton kitchen towel – 1 foot by 1 foot square cloth
A wide bowl
Yield
Half a cup
Prep time
4 to 5 hours or overnight
Method
1) Take one cup of full cream yoghurt in the cotton cloth. Tie the diagonally opposite ends of the cloth. Hang the cloth from any suspended hook with the knotted ends together.
2) Keep a wide bowl underneath this suspension to collect the excess water that drips slowly. Leave it suspended like this for at least 4 to 5 hours or preferably overnight.
3) The next day remove the cloth from the suspension and place it on a plate. Now remove the knots and you will have extremely smooth, silky and creamy hung yoghurt. This can be used in gravies, to make some Indian sweets, kebabs, raithas, as a spread for your sandwich or even as a dip.
Notes
- Do not make hung yoghurt using low fat or skimmed yoghurt. Full cream yoghurt only gives nice and creamy hung yoghurt.
- This hung yoghurt should be stored in an airtight container and refrigerated. Once refrigerated it can be used for upto 4 to 5 days.
- If you are living in a warm place or if you are making this in summer then better to place the yoghurt in a strainer on top of a bowl and leave it in the fridge. If left outside the refrigerator overnight there are chances your hung yoghurt will turn sour.
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