Making Hung Dahi (Yogurt Cheese)

Hung yogurt is used to make Shrikhand (a popular dessert), Dahi Kebab (Yogurt Kebab), marinates etcetera.

Dahi is composed of coagulated milk solids suspended in liquid whey. Hung Dahi is obtained after draining off the liquid whey. You can save the liquid whey and use it to knead dough for Chapati, add to curries or Dal. Liquid whey has many vitamins and minerals.

What type of Yogurt should be used to make Hung Dahi?

I prefer a thick homemade plain Dahi made with whole milk. Make sure, the Yogurt does not have gelatin

Procedure

Step 1: Line a bowl with a muslin cloth or doubled up cheese cloth.

Step 2: Pour Yogurt over the cloth.

Step 3: Gather the edges and tie it with a string or heavy duty rubber band.

Step 4: Suspend the cloth over a bowl for about 4 hours. The bowl is used to collect the drained liquid whey.

The length of time depends on the amount of desired thickness. In four hours the volume will reduce by about 50%.

Step 5: After desired consistency has been obtained, scoop out the Hung Dahi.