Hung curd (also called chakka in Maharashtra, labneh in the Middle East, and Greek yogurt internationally) is fresh curd that has been strained of its whey, producing a thick, creamy, spreadable curd with higher protein and fat content than regular thin curd. It is the base for shrikhand (the popular Maharashtrian and Gujarati sweet dessert with sugar, cardamom and saffron), used as a spread on toast and in sandwiches, as a healthy high-protein breakfast with fruits and honey, and as a thickener for dressings and dips. Making hung curd at home requires nothing more than setting full-fat curd in a muslin cloth or a dedicated strainer and leaving it to drain — but a proper curd strainer makes the process cleaner, faster and more convenient.
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Buy on AmazonThe muslin cloth strainer (the traditional method) — pour curd into a double layer of muslin cloth, gather the corners, tie at the top and hang over a bowl or the kitchen tap for 4–8 hours. No equipment required, but messy (the cloth drips, the knot comes loose) and the cloth requires soaking and thorough washing after each use. The dedicated plastic hung curd maker (a container with a fine mesh basket that sits inside a collection container with a lid) — pour curd into the mesh basket, cover and refrigerate for 4–8 hours. Clean, drip-free, refrigerator-safe. The stainless steel curd strainer (a fine mesh colander with a bowl underneath) — more durable than plastic, same principle. For large quantities of hung curd for shrikhand-making occasions (Diwali, family events), the stainless steel version is more practical because it holds 1–2 litres easily.
Beyond shrikhand, hung curd has a wide range of Indian culinary applications: dahi tikka marinade (hung curd + besan + spices as the marinade for paneer or chicken tikka — hung curd adheres better than thin curd and produces a thicker char on the outside); chakka raita (thick hung curd mixed with cucumber, onion, tomato and spices — less watery than regular raita, works better for thalis where liquid raita can spread to other dishes); hung curd chaat dressing (thinned slightly with a tablespoon of water and mixed with chaat masala — drizzled over papdi chaat and dahi puri); and as a healthier substitute for cream cheese in Indian fusion dishes. The high protein content (approximately 6–8g per 100g vs 3–4g in regular curd) makes hung curd popular with fitness-conscious consumers.
Q: How long does hung curd take to reach the right consistency for shrikhand?
A: 6–8 hours of straining in the refrigerator produces a thick, spreadable hung curd suitable for shrikhand. At room temperature in Indian summer (28–35°C), the straining is faster (3–4 hours) but the curd may become too sour from continued fermentation — refrigerator straining gives better flavour control. For very thick hung curd (suitable for a firm set shrikhand or as a cream cheese substitute), strain for 12–16 hours in the refrigerator. The longer the straining, the drier and firmer the curd.
Q: What curd gives the best hung curd for shrikhand?
A: Full-fat curd (set from full-fat milk, ideally 3.5%+ fat) produces the creamiest hung curd. Buffalo milk curd (6–7% fat) produces an exceptionally rich, thick hung curd with a very creamy texture — the traditional choice for shrikhand in Maharashtra and Gujarat. Low-fat or skimmed milk curd produces a grainy, watery hung curd with poor texture for shrikhand. Avoid using flavoured or pre-set commercial yogurts (like Yakult or Activia) for hung curd — they have different cultures and stabilisers that produce an inconsistent texture when strained.
Q: Can I speed up hung curd straining by squeezing the muslin cloth?
A: Yes, but it affects the texture — gentle squeezing accelerates drainage without harming the texture; vigorous squeezing forces some of the curd solids through the cloth with the whey, reducing yield and making the curd grainier. For best results, allow gravity to do the work over 6–8 hours, and do one gentle squeeze at the end to remove the last of the free whey. The muslin should feel damp but not dripping when the hung curd is ready.
A stainless steel curd strainer with collection bowl under ₹800 is the most practical tool for regular shrikhand and hung curd making — more durable than plastic and easier to clean than muslin cloth. Click Buy on Amazon for current prices.