We Indians love to taste curd through different cuisines. From sizzling buttermilk to using it in various tandoori dishes, we have absolutely perfected the art of enjoying curd in a variety of foods. However, some of you must have heard about the use of hung curd in many dishes. It is also popular by the name Chakka Dahi, basically a thicker version of regular yogurt. like traditional sweets Shrikhand And Amarkhand For some exotic sweets, hung curd is needed to make a lot of dishes. And it can be made easily at home but how? Don’t worry about the process as Chef Summary Goila shares an easy way to make it.
In the caption, she said, “A lot of people get confused about how to make it perfect. Here’s a kitchen hack for you to do the right way every time.” He mentioned that it is nice and creamy but not too sour. Just in case you want it sour, you can hang it outside, not in the fridge. Use only full fat curd For this.
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How to make Hung Curd?
To make Creamy Hung Curd, first take one kilo of full fat curd and put it in a muslin cloth. wrap it up, make one bundle, Squeeze the cloth well and let the whey (water) come out. Basically, you need to completely remove the curd whey. Now put a bowl or some weight on the cloth (with curd) and keep it in the fridge for about eight hours. and after that, once you unwrap it, you should get your Chakka Dahi Correct. It is mildly sour, creamy and sweet. Summary said you can use it for dips, desserts, marinades or smoothies. Also remember that leftover water is nutritious so don’t throw it away. You can add it to curries or other foods.
Have a look:
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Sometimes, when you’re working on your kitchen, simple hacks and tricks can come in handy.