Homemade Thick Hung Curd Greek Style
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Curd hung in muslin until whey drains — thick hung curd for raita dips and marinades.
Hung curd is curd drained of its whey until it turns thick and creamy. It is the base of dips, marinades and tikkas, and it takes 2 to 4 hours. All you need is a muslin cloth.
Ingredients
How to Make It
Place curd in muslin.
Hang or press 2–4 hours.
Collect thick curd; chill.
Nutrition per serving
* Approximate values per serving
Health Benefits
Higher-protein yogurt base. Save whey for kneading dough or chaas.
Draining removes whey, so the curd gets thicker and tangier without any additions. It holds a marinade better than plain curd.
Pro Tips
- →Fresh set curd.
- →Don’t hang too long dry.
- →Fridge after.
- →Use fresh, full fat curd for a creamy result.
- →Hang over a bowl in the fridge so it stays fresh.
- →Save the whey for dough or a soup.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Plain curd (whole milk): about 61 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Greek bowl.
- 2Tikka marinade.
- 3Mix with chopped herbs for a quick dip.
Frequently Asked Questions
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