Hung Curd – It’s used for the preparation of Tandoori dishes (as a thick marinade) / Phirni / Shrikhand …
Makes: 200 – 225 ml or 1 cup from 3 cups curd
Tie fresh 500 ml curd in a clean muslin cloth tightly. Hang it for draining water ( liquid from curd ) for 3 hours, with a bowl underneath to catch the whey. Scoop out the drained yogurt from the muslin cloth and transfer into another container. Nestle Dahi or other leading brand won't take much time. Hung curd will be ready within half an hour.