Hung yogurt

Yogurt is such a versatile ingredient. It's tart flavor allows it to be used in sweet as well as savory preparations, as an accompaniment or a gravy base and so much more.

It has an especially important place in Indian cuisine. I don't know what we would do without our dahi. Have it with a buttery paratha for breakfast, a deliciously cold rose flavored lassi on sweltering day, or simply end a spicy meal with a couple of tablespoons and a bit of sugar mixed in. It is also customary in many homes to end a traditional meal with a tiny bit of rice-and-curd.

Hanging it in a thin cloth removes moisture from it, and gives us a soft dough-like end-product to work with. This is itself is not a recipe but can be used in many others very interestingly.


2 cups thick yogurt {dahi} (Will make over 1 cup)

Other requirements

Thin cloth to hang the yogurt in (like cheesecloth or muslin)

A string to tie it up

An appropriate place to hang it and catch the drippings (believe me this is much harder than one might think. That's why I had to resort to using 2 water bottles and a chopstick to hang my yogurt)


  • Place the cheesecloth/muslin in a sieve and transfer the yogurt to the cloth.
  • Make a parcel of the yogurt in the cloth by picking up all 4 corners of the cloth.
  • Gently squeeze it to remove as much liquid as possible without using too much force
  • Tie the cloth up, as tight as possible (without squeezing the yogurt out), with a string.
  • Hang in a proper place which will allow you to collect the drippings.
  • TIP: The drippings are really whey, which can be used to make roti/paratha dough, in breads etc to make it softer.
  • Let hang for 4-5 hours
  • Open up the parcel and you have your hung yogurt. Use it in dips or with fruit or dozens of other interesting recipes.
  • If the temperature in your city is too hot, it is advisable to do this after sunset to prevent the yogurt from turning sour.