Hung Curd

Instructions

1. This recipe will make 1 serving.
2. Take a deep bowl and place a strainer or sieve over it.
3. Place a clean muslin cloth over the strainer.
4. Pour the fresh curd into the muslin cloth.
5. Gather the edges of the muslin cloth and tie it into a bundle. Hang the bundle in a place where it can hang freely, such as from a kitchen cabinet handle, ensuring the bowl is placed underneath to catch the dripping whey.
6. Allow it to hang for at least 3-4 hours to allow all the water (whey) to drain out.
7. After the draining, remove the bundle and apply gentle pressure to squeeze out any remaining water.
8. Open the muslin cloth and transfer the thickened hung curd to a clean bowl.
9. Whisk the hung curd until it is smooth and creamy.
10. Refrigerate the hung curd for 2 hours to further thicken and chill it.
11. Use the hung curd immediately or store it in the fridge in an airtight container for up to 2-3 days.