Ingredients

• Full cream Greek yogurt - 500 ml
• A cheese cloth
• A colander, a filter

How to Make Hung Curd

• Transfer the yogurt on to a cheese cloth.
• Cover on all sides and make a knot on top.
• Place it in a colander to drain.
• Keep this in a fridge for 7 hours so that the curd do not turn sour.
• Recipe courtesy: enelm.blogspot.in