Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
Greek yoghurt, also known as hung curd, is called chakka in India. It is prepared with dahi (regular yoghurt). When I make Greek yoghurt at home, I always use homemade yoghurt—but you can use store-bought instead. However, homemade yoghurt is always preferable because it is free of preservatives and additives, making it healthier.
Neither yoghurt nor Greek yoghurt is difficult to make. All you need is time and patience.
Once it is ready, you can use it to prepare dahi ke kababs (yoghurt patties) or shrikhand, a delectable Indian dessert.
I hope you try this recipe and share your experience in the comments.
|Prep time||Cook time||Ready in||Yields|
5 hours 5 min
About 350 grams
- 500 ml dahi (yoghurt)
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- Set a large strainer or colander over a large bowl and spread a muslin cloth over it.
- Spoon the yoghurt into the cloth. Tie the free ends of the cloth into a knot.
- Let the yoghurt sit for 5 to 6 hours until all the water has dripped out. Note: In the winter, you can let it sit on the kitchen counter, but if it is summer place it in the fridge so it does not turn sour.
How to Make Greek Yoghurt (Hung Curd) From Regular Yoghurt
© 2021 Rajan Singh Jolly