Place your strainer on a wide bowl. Now place your cheese cloth or muslin cloth on it.
Pour the curd/yogurt on it. On an average a liter of milk makes about four to five cups of yogurt.
You can use any plain and fresh yogurt. Try and look for a brand that is high on fat.
I make my own yogurt at home with full cream milk.
Please ensure that the curd/yogurt is not sour at all.
Please ensure that the curd/yogurt is not sour at all.
Bring the edges of the muslin cloth close to each other. Now tie one corner around it. Make sure it is tight.
Press gently and the whey will start dripping from the cloth.
If you have a hook in you refrigerator then hang it there, with a bowl below. Or hang it anywhere in the kitchen and leave a bowl below it.
Forget about it for at least four to five hours. Don’t worry if you forget about it and remember it in the morning it will be just fine.
When you hang the cloth ensure that the whey does not touch the strainer or cloth.
When the curd is ready remove it from the cloth and put in a sealed container in the fridge.
Don’t throw the whey you can use it any gravy or while making brown rice.
The hung curd should resemble cream cheese. Generally a kilogram or four cups of curd will yield about 400gms of hung curd.