Hung Yoghurt

Hung yoghurt is simply yoghurt that is strained through cheesecloth to remove the whey, the watery substance in yoghurt . yoghurt hangs in the cheesecloth for up to 24 hours. The product that remains after the whey removal is creamy and resembles pudding. Hung yoghurt has a tangier taste than plain yoghurt.

Hung Yoghurt
Hung yoghurt has a variety of uses and is considered a healthier alternative to mayonnaise and salad dressing. Mixing it with some garlic or lemon juice creates a dip for vegetables or chips. Hung yoghurt is also used as a marinade in some Indian dishes, including kebabs. The creamy product can be served as a dessert to balance the richness of a chocolate dish.
Prep time: 
Total time: 
  • 1 kg unflavoured yoghurt
  • 2 cheese cloth squares (30cm x 30cm)
  • twine
  • colander and bowl
  1. Place the colander in a bowl. Place the two cheese cloth squares in the colander with the ends hanging over. Place the yogurt in the centre of the cheese cloth. Gather the ends gently and hold them up to form a pouch at the bottom. Tie the twine around the gathered ends just above where the yogurt is.
  2. Place the bowl with the colander and yogurt under your kitchen tap or peg or hook (whatever you are using to hang it) and tie the open corners of the cheese cloth around it. Make sure your yogurt pouch is hanging over the colander and bowl to collect the whey and avoid making a mess. Leave this hanging for at least 5 hours.
  3. Untie the twine around the pouch and scoop the hung yogurt into a jar. Use as required.

  • To make Shrikhand, the traditional Indian dessert flavoured with nuts and fruit.

  • As a substitute for cream cheese in desserts.

  • To make creamy dips and spreads.

  • To use as a marinade base for meats.

  • To sweeten with honey and use as a topping instead of cream.

Nutrition Information
Serving size: 1 Calories: 1828 Fat: 150g Saturated fat: 96g Unsaturated fat: 47g Carbohydrates: 6g Sugar: 2g Sodium: 2817mg Protein: 113g Cholesterol: 476mg

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