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Hung Curd (Chakka Dahi)

₹55/250gm

About the product

Chakka Dahi (Hung Curd) is a thick, creamy dairy product made by draining the whey from yogurt. Known for its rich texture and flavor, it’s commonly used in Indian recipes and is especially popular in Maharashtra and Kerala. It’s also a key ingredient in making Shrikhand, a traditional Indian dessert.

Specifications:

Texture: Dense, creamy, and smooth
Taste: Slightly tangy, with a milder flavor than plain yogurt
Color: White to off-white
Protein Content: High in protein due to whey removal
Fat Content: Variable depending on the milk used (full-fat or low-fat)
Storage: Refrigerated in an airtight container for up to 3-4 days

Nutritional Benefits:

High Protein: Great for muscle building and repair.
Low in Carbohydrates: Suitable for low-carb diets.
Probiotics: Contains beneficial bacteria that aid digestion and improve gut health.
Rich in Calcium: Supports bone health and helps prevent osteoporosis.
Lower in Lactose: Easier to digest for those with lactose sensitivity.

Recipe for Making Chakka Dahi (Hung Curd):

Ingredients:

500g fresh yogurt (preferably full-fat for creaminess)

Instructions:

Prepare the Strainer: Line a strainer or colander with a muslin cloth or cheesecloth. Place it over a bowl to collect the whey.
Add Yogurt: Pour the yogurt into the cloth-lined strainer.
Tie and Hang: Gather the cloth edges and tie them tightly. Hang it over the sink or place it in the refrigerator for 6-8 hours or overnight to drain completely.
Check Consistency: After draining, the yogurt should be thick and creamy. Scoop it out and store it in an airtight container in the refrigerator.

Uses in Recipes: