Updated: Sep 20
As the name says, hung curd, also known as hung yogurt, is made by hanging the curd in a muslin cloth so all liquid is drained overnight. The resulting thick curd is smooth, creamy, and delicious.
Hung curd is healthy. Spice it up the way you want and spread it over your rotis, tortilla, or bread to make your wrap dips. It also better substitutes for regular curd in your curries and gravies.
I've used Brar's Dahi here.
Place a colander/sieve over a container; line it with a thin muslin (if it is a nylon sieve with a very fine mesh, you need not like it).
Now place the curd in it and let it drain till all the extra liquid has drained out and just a thick mass of curd remains. I like to
Do it overnight in the fridge. Keep it for 3-4 days in the fridge.