Dairy & cheese · cultured

Hung curd

Also called strained curd, chakka, hung yoghurt

Indian yoghurt strained of whey until thick and creamy. Used for tandoori marinades, shrikhand, dips and kebabs that must not weep.

VegetarianGluten-freeContains: milk

What can replace it

  • T1 · Great swapLabneh

    Usually salted; adjust seasoning.

  • T2 · GoodQuark

    Milder and less tangy; similar thick body.

  • T2 · GoodTurkish yoghurt

    Looser; strain briefly for marinades and dips.

  • T3 · In a pinchCream cheese

    Richer and milder, no fresh sourness; add lemon.

  • T3 · In a pinchPlain yoghurt

    Much thinner; strain it overnight or the marinade or dip turns watery. (use 1.5× the amount)

Cook with Hung curd

No recipes use it yet.