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
Step-by-step instructions
Step 1 · Boil the milk in a heavy-bottomed pan
Boil the milk in a heavy-bottomed pan. Allow it to cool till lukewarm (not hot).
Step 2 · Add curd culture to the lukewarm milk and mix gently
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.
Step 3 · Once the curd is set
Once the curd is set, place a muslin cloth over a large bowl. Pour the curd into the cloth.
Step 4 · Gather the cloth edges and tie into a bundle
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.
Step 5 · After draining
After draining, untie the bundle and transfer the thick hung curd (Greek Yogurt Plain) into a clean bowl.
Step 6 · Optional: Mix in salt
Optional: Mix in salt, roasted cumin powder, or garnish with mint leaves for added flavor.
Why this recipe 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.
A note on tradition
Hung curd or Greek Yogurt Plain has been a part of Indian culinary tradition for centuries, especially in Western India (Maharashtra and Gujarat) where it is used to prepare shrikhand and as a cooling accompaniment for spicy meals. During festivals like Janmashtami, yogurt is considered sacred and offered as prasadam. In North India, it is enjoyed as a side with parathas or mixed with fruits for a wholesome lunch. Its cooling effect is prized in the sweltering Indian summers, and it is often included in fasting meals for its satiety and nourishment.