We Indians love to savour curd through various dishes. From rustling up buttermilk to using it in various tandoori dishes, we have totally aced the craft of enjoying yoghurt in a variety of food items. However, some of you may have heard of hung curd used in many recipes. It's also popular by the name chakka dahi, basically a thicker version of the regular curd. From the traditional sweets like shrikhand and amrakhand to some exotic desserts, hung curd is required to make a whole lot of treats. And it can be easily prepared at home but how? Don't worry about the procedure as chef Saransh Goila has shared an easy way to make it.
In the caption, he stated, "A lot of people get confused on how to get this perfect. Here's a kitchen hack for you to do it right all the time. " He mentioned that this one is nice and creamy but not too sour. Just in case, if you want it sour, you can hang it outside and not in the fridge. Use only full-fat dahi for this.
How to make hung curd?
To prepare a proper creamy hung curd, first, take one kg full-fat yoghurt and put it in a muslin cloth. Wrap it, make a potli, squeeze the cloth nicely and let the whey (water) come out. Basically, you need to drain the whey of the curd completely. Now, put a bowl or some weight on the cloth (with the curd inside) and put it in the fridge for about eight hours. And after that, once you open it, you should get your chakka dahi right. It is mildly sour, creamy and sweet. Saransh stated that you can use it for dips, desserts, marinades or smoothies. Also, remember that the leftover water is nutritious so do not throw it off. You can put it into curries or other food items.
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Sometimes, simple hacks and tricks could go a long way while you are working in your kitchen.