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Plain Greek Yogurt
Lunch • India
How to Make Plain Greek Yogurt (Traditional & Healthy Version)
Plain Greek Yogurt, known as 'Hung Curd' or 'Chakka Dahi' in India, is a staple in Indian households and plays a vital role in daily meals, festivals, and even fasting rituals. While the concept of strained yogurt is ancient, its creamy texture and rich taste have been celebrated in Indian kitchens for centuries. Greek Yogurt is thicker and creamier than regular dahi, making it a versatile ingredient for both sweet and savory dishes. In India, it is often used to make Shrikhand in Maharashtra and Gujarat, or served with fruits and honey as a cooling lunch during the scorching summers. The taste of homemade Greek Yogurt is naturally tangy and smooth, and it pairs beautifully with fresh fruits, roasted seeds, or a drizzle of honey. Its popularity during festivals like Janmashtami, where dairy products are revered, highlights its cultural significance. More than just a dish, Greek Yogurt in India represents purity, health, and tradition—making it a perfect choice for health-conscious individuals who wish to enjoy authentic, protein-rich Indian cuisine.
Ingredients(for 1 medium katori (bowl))
- 1 litre Fresh full-fat milk (doodh) (preferably cow's milk)
- 2 tablespoons Curd starter (dahi ka jaman) (use homemade or store-bought plain dahi)
- 1 piece Muslin cloth (malmal ka kapda) (for straining)
- as needed Filtered water (for rinsing cloth)
- 1 teaspoon Honey (for serving, optional) - optional
- 1/2 cup Chopped seasonal fruits (like mango, banana, or pomegranate (anar)) - optional
- 1 tablespoon Roasted nuts and seeds (almonds (badam), walnuts (akhrot), pumpkin seeds) - optional
- a pinch Rock salt (sendha namak) (optional, for taste) - optional
- 2-3 leaves Mint leaves (pudina) (for garnish) - optional
Instructions
- 1
Boil the milk in a heavy-bottomed pan until it comes to a rolling boil. Stir occasionally to prevent burning. Allow it to cool until lukewarm (warm enough to touch but not hot).
10 minutes
Using fresh milk ensures a creamier yogurt.
- 2
Add the curd starter (dahi ka jaman) to the warm milk. Mix gently with a clean spoon to distribute evenly.
2 minutes
Do not add starter when the milk is hot, or the cultures may die.
- 3
Cover the vessel and keep it in a warm place (like inside a switched-off oven or wrapped in a shawl) for 6-8 hours or overnight, until the curd sets and is firm.
8 hours (passive)
In winter, place the vessel near the stove or use a casserole to maintain warmth.
- 4
Once the curd is set, place a muslin cloth over a large bowl. Pour the curd onto the cloth, gather the edges, and tie into a bundle. Hang it over the sink or a bowl for 2-3 hours to drain out the whey.
2 hours (passive)
For extra thick Greek Yogurt, strain for up to 4 hours.
Why This Dish is Healthy
Greek Yogurt is an excellent choice for those seeking a healthy and balanced diet. It contains fewer sugars and carbohydrates than regular dahi, making it suitable for diabetics and those watching their calorie intake. The probiotics in homemade yogurt improve digestion and boost immunity. Being naturally gluten-free and vegetarian, it's a wholesome lunch option for people of all ages, supporting weight loss and muscle maintenance.
Plain Greek Yogurt is a nutritional powerhouse, packed with high-quality protein, calcium, vitamin B12, and probiotics that aid gut health. Its low carbohydrate and high protein content make it ideal for weight management and muscle repair. The process of straining removes excess whey, making it thicker and richer in nutrients per serving. It also provides essential minerals like potassium, magnesium, and phosphorus, supporting bone health and overall well-being.
Pro Tips
- 💡Tip 1: Use fresh, good-quality milk for the best taste and texture.
- 💡Tip 2: For extra creaminess, use full-fat milk and strain for longer.
- 💡Tip 3: Adjust the tanginess by controlling the fermentation time—longer fermentation yields tangier yogurt.
Storage & Serving
Store Plain Greek Yogurt in an airtight container in the refrigerator for up to 3-4 days. Always use a clean, dry spoon to avoid contamination. Do not freeze, as it alters texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 100.0 kcal |
