Hoping to make your own hung curd? "Hanging curd" is a process by which whey gets drained from the curd. When it is completely drained, you will have chakka, or hung curd. This ingredient is used in many Indian and Middle Eastern dishes and is a great source of calcium. We've outlined everything you need to know, so you can whip up this recipe in no time.
Tie fresh curdled curd tightly. Use muslin or cheesecloth to do this.
Hang the tied ball to drain the liquids out. Draining over a sink or bowl is best.
Wait at least 4 hours to ensure full draining.
Take down the bundle.
Press the bundle. Press as if you were making a cheese similar to cottage cheese. You may use a weight on the drained curds to press even more moisture out.
Know that your curds are now well hung. They will last a long time without souring.
Store in a bowl.
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