Hung curd, also known as Greek yogurt or strained yogurt, is a type of yogurt that has been strained to remove the whey, resulting in a thicker and creamier texture. To make hung curd, milk is first heated and then cooled to the appropriate temperature for yogurt culture to be added. The mixture is then allowed to ferment for several hours before being strained to remove the whey. The amount of milk required to make hung curd depends on the desired yield and the desired thickness of the final product.
To make 1 cup of hung curd, about 2 cups of milk is needed. This is because some of the liquid (whey) is removed during the straining process. If a thicker consistency is desired, more milk can be used. For example, using 3 cups of milk will yield about 1.5 cups of hung curd. Similarly, using 4 cups of milk will yield about 2 cups of hung curd. The amount of milk used can also be adjusted based on personal taste and dietary needs.
It is important to note that the type of milk used can also affect the final product. Whole milk will result in a creamier and richer hung curd, while skim milk will result in a lower-fat and lighter version. Additionally, using raw milk instead of pasteurized milk will result in a more flavorful and nutrient-dense hung curd.
The process of making hung curd is simple and straightforward. First, heat the milk to about 85-90 degrees celsius. This can be done on a stovetop or in a microwave. Once the milk has reached the desired temperature, allow it to cool to around 43-46 degrees celsius. Then, add a spoonful of yogurt culture or a starter culture and mix well. Transfer the mixture to a container and cover it with a lid. Allow the mixture to ferment for about 4-6 hours or until it thickens. Once the fermentation process is complete, strain the mixture through a cheesecloth or muslin cloth to remove the whey. The remaining curd is the hung curd.
In conclusion, the amount of milk required to make hung curd depends on the desired yield and the desired thickness of the final product. As a general rule, about 2 cups of milk are needed for every 1 cup of hung curd. The type of milk used can also affect the final product, with whole milk resulting in a creamier and richer hung curd and skim milk resulting in a lower-fat and lighter version. The process of making hung curd is simple and easy to follow, and the result is a delicious and healthy addition to any diet.
