📸 Image coming soon for Greek Yogurt Plain
Greek Yogurt Plain
Lunch • India
How to Make Greek Yogurt Plain (Traditional & Healthy Version)
Greek Yogurt Plain, known as 'hung curd' or 'chakka dahi' in India, is a rich, creamy dairy staple enjoyed across the country for its cooling, nourishing properties. While the term 'Greek Yogurt' has gained popularity, this thick, strained yogurt has deep roots in Indian kitchens, where it forms the base for beloved dishes like shrikhand, raita, and lassi. The process involves straining regular homemade curd (dahi) to remove excess whey, resulting in a yogurt that is naturally higher in protein and lower in carbohydrates. Its mild tanginess and velvet-smooth texture make it a lunchtime favorite, especially during hot summers or festivals like Holi and Navratri, when cooling foods are preferred. Because it's made with just milk and curd culture, Greek Yogurt Plain is not only versatile but also health-conscious, fitting perfectly into weight management or high-protein diets. With a few simple steps, you can enjoy authentic Indian-style Greek Yogurt at home, perfect as a side, dip, or even a standalone lunch. It's a time-honored, nutritious choice that brings the comfort of traditional Indian flavors to your modern table.
Ingredients(for 1 medium bowl (approx. 125g per serving))
- 1 litre Full-fat milk (doodh)
- 2 tablespoons Curd culture (jaamun or previous day’s dahi)
- 1 large piece Muslin cloth (malmal ka kapda for straining)
- as needed Water (for rinsing) (pani)
- a pinch Salt (namak, optional for taste) - optional
- few leaves Mint leaves (pudina, optional for garnish) - optional
- 1/4 teaspoon Roasted cumin powder (bhuna jeera powder, optional) - optional
Instructions
- 1
Boil the milk in a heavy-bottomed pan. Allow it to cool till lukewarm (not hot).
10 minutes
Use full-fat milk for creamier yogurt; avoid ultra-pasteurized milk for best results.
- 2
Add curd culture to the lukewarm milk and mix gently. Cover and let it ferment in a warm place for 6-8 hours or overnight until set.
5 minutes (plus fermentation time)
In winter, wrap the vessel with a towel to maintain warmth.
- 3
Once the curd is set, place a muslin cloth over a large bowl. Pour the curd into the cloth.
2 minutes
Ensure the cloth is clean and free from detergent smell.
- 4
Gather the cloth edges and tie into a bundle. Hang it over a sink or bowl and allow the whey to drain for 2-3 hours. For extra thick yogurt, refrigerate while straining.
15 minutes (active), 2-3 hours passive
Do not squeeze the bundle; let gravity do the work for smooth texture.
Why This Dish is Healthy
This homemade Greek Yogurt Plain is healthy because it is free from preservatives, added sugars, and artificial thickeners often found in store-bought varieties. It is naturally high in protein, which aids muscle repair and keeps you fuller for longer, supporting both weight loss and muscle gain. The probiotic content improves gut health, while the calcium and minerals strengthen bones. Its low glycemic index makes it suitable for diabetics, and its versatility allows you to control the fat content by choosing the type of milk used. Perfect for a balanced, wholesome lunch.
Greek Yogurt Plain is a nutritional powerhouse, offering a concentrated source of protein, calcium, and probiotics essential for gut health. Straining removes much of the lactose and whey, making it easier to digest and lower in carbohydrates compared to regular dahi. It is rich in vitamins like B12, phosphorus, and riboflavin, supporting bone strength and metabolism. The probiotics promote digestive wellness and can boost immunity, making it an excellent addition to vegetarian diets. With minimal fat (when made with toned milk), low sugar, and high satiety value, Greek Yogurt Plain is a smart choice for calorie-conscious eaters.
Pro Tips
- 💡Tip 1: Use fresh, high-quality milk for the best taste and consistency.
- 💡Tip 2: For a thicker yogurt, increase the straining time or refrigerate while straining.
- 💡Tip 3: Save the drained whey; it can be added to dough (atta) or used in curries for extra nutrition.
Storage & Serving
Store Greek Yogurt Plain in an airtight container in the refrigerator for up to 3-4 days. Always use a clean, dry spoon to avoid contamination. If excess whey forms on top, simply drain or mix before serving. Do not freeze, as it may alter texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 59.0 kcal |
