Hung Curd Bowl
Thick, creamy hung curd that's luxuriously smooth and tangy, made by straining fresh yogurt until all the whey separates. This protein-packed base can be enjoyed sweet or savory — top it with fresh fruits and honey for a light dessert, or season with herbs and spices for a cooling raita-style bowl.
For 4 servings
- prep · ~2 min
Set up the straining station.
1.Place a colander over a deep bowl to collect the whey.2.Line the colander with a clean muslin cloth, letting the edges hang over the sides.3.Spoon the yogurt into the center of the cloth. - prep · ~360 min
Tie and hang the yogurt.
Gather the four corners of the muslin cloth and tie them together securely around a wooden spoon or ladle handle. Suspend the spoon across a tall pot so the tied bundle hangs freely without touching the bottom. Let it drain for 4 to 6 hours, or overnight in the refrigerator for the thickest result.
TIPChill the yogurt first — cold yogurt drains more cleanly and stays fresher, especially in warm weather. - prep · ~1 min
Unwrap the hung curd.
Untie the muslin cloth and scrape the thick hung curd into a clean bowl. Discard the collected whey or save it for kneading dough or cooking lentils.
- mix · ~2 min
Whip the hung curd until smooth.
Using a spoon or a whisk, beat the hung curd vigorously for 1 to 2 minutes until it becomes light, smooth, and creamy with no lumps.
TIPA few drops of milk can be folded in if the curd feels too stiff after straining. - garnish · ~1 min
Season and serve in individual bowls.
1.For a savory bowl, stir in a pinch of salt and top with roasted cumin powder and chopped cilantro.2.For a sweet bowl, drizzle with honey or sprinkle with sugar and add fresh seasonal fruit.3.Portion into 4 katoris and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat yogurt for a creamier, richer hung curd that holds its shape best.
- 2Chilling the yogurt before straining helps it drain more cleanly and prevents souring.
- 3If you're short on time, let it drain for at least 4 hours; overnight gives the thickest, silkiest texture.
- 4Save the collected whey to use in kneading roti dough, cooking lentils, or even in smoothies.
- 5After straining, whip the curd with a whisk for a minute to bring back a light, airy texture.
- 6For a savory version, add a generous pinch of roasted cumin powder — it transforms the flavor.
Adapt it for your goals.
Savory raita bowl
Mix hung curd with a little salt, roasted cumin powder, and finely chopped mint. Top with pomegranate seeds and a drizzle of olive oil for a cooling side dish to spicy curries.
high protein bowlHigh-protein bowl
Add a scoop of unflavored protein powder to the whipped hung curd and top with nuts, seeds, and berries for a post-workout meal that's both satiating and delicious.
vegan adaptationVegan adaptation
Substitute yogurt with a thick, unsweetened coconut or soy yogurt and follow the same straining process. Note that vegan yogurts drain faster, so check after 2 hours.
fruit & nut parfaitFruit & nut parfait
Layer hung curd with crushed granola, chopped mango, and a swirl of berry compote for a breakfast parfait that's as pretty as it is filling.
Why this is on our healthy list.
Rich in Probiotics
The live cultures in yogurt support gut health and digestion, and straining concentrates them in the curd.
High in Protein
Straining removes water and whey, yielding a dense, protein-packed base that keeps you full and supports muscle repair.
Good Source of Calcium
Yogurt is naturally rich in calcium, essential for strong bones and teeth, and the concentration process makes each serving more potent.
Low in Added Sugar
This base is naturally low in sugar — perfect for those monitoring their intake, especially when topped with fresh fruit instead of sweeteners.
Frequently asked questions
Yes, but the result will be less creamy and may not hold its shape as well. Full-fat yogurt gives the thickest, most luxurious texture.
