Uploaded April 2026 | Updated September 2026, 2 weeks ago
If your yogurt-based marinades come out bland and pale instead of punchy, you're using the wrong yogurt. I knew about hung curd for years — I just didn't think the extra step would make that much difference. It's a game-changer.
All you need is a sieve and cheesecloth.
Yogurt is two things: the creamy curd, and the whey. About 40% of what's in the tub is water. Use it straight and your marinade is watery, so the moisture has to cook off before any browning starts — which means your food steams instead of charring.
What you'll learn:
✔ Why Greek yogurt isn't a substitute (it brings its own flavour)
✔ Why you need muslin/cheesecloth — a cotton kitchen towel won't drain
✔ The hang-on-the-tap trick for the first 30 minutes
✔ Then weighted in a sieve, 6 hours or overnight in the fridge
✔ What to use it for: marinades, dips, spreads, shrikhand
Squeeze lightly, not hard, or you'll make a mess.
📖 FULL METHOD:
cookingwithanadi.com/recipes/how-to-make-hung-curd?utm_source=youtube&utm_medium=description&utm_campaign=hungcurd
⏱ TIMESTAMPS
0:00 – Why your yogurt marinades are bland
0:40 – Curd vs whey
1:20 – Why not Greek yogurt
1:50 – Setting up the cheesecloth and sieve
2:40 – Hanging it, then weighting it
3:30 – What to use hung curd for
🔔 Subscribe for weekly technique-first cooking videos:
youtube.com/@CookingwithAnadi?sub_confirmation=1
▶️ USE YOUR HUNG CURD IN
Air Fryer Chicken Tikka: youtu.be/1sBHMKB6yew
Air Fryer Tandoori Chicken: youtu.be/hx9L2RGMThU
PRODUCTS USED:
Sieve: geni.us/bbmeY
Mixing bowl: geni.us/P226lI
Disclaimer: This video is not sponsored, but the links above contain affiliate links. If you click on them and make a purchase, I will earn a small commission. Please click on them to help support me and my channel at no additional cost to you! My opinions of these products are entirely my own.
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Instagram: instagram.com/cooking.with.anadi
Blog: cookingwithanadi.com
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For business inquiries: amisra@cookingwithanadi.com
#hungcurd #yogurt #indiancooking #marinade #tandoori #kitchentips #cookingbasics #indianfood #foodscience #cookingwithanadi
If your yogurt-based marinades come out bland and pale instead of punchy, you're using the wrong yogurt. I knew about hung curd for years — I just didn't think the extra step would make that much difference. It's a game-changer.
All you need is a sieve and cheesecloth.
Yogurt is two things: the creamy curd, and the whey. About 40% of what's in the tub is water. Use it straight and your marinade is watery, so the moisture has to cook off before any browning starts — which means your food steams instead of charring.
What you'll learn:
✔ Why Greek yogurt isn't a substitute (it brings its own flavour)
✔ Why you need muslin/cheesecloth — a cotton kitchen towel won't drain
✔ The hang-on-the-tap trick for the first 30 minutes
✔ Then weighted in a sieve, 6 hours or overnight in the fridge
✔ What to use it for: marinades, dips, spreads, shrikhand
Squeeze lightly, not hard, or you'll make a mess.
📖 FULL METHOD:
cookingwithanadi.com/recipes/how-to-make-hung-curd?utm_source=youtube&utm_medium=description&utm_campaign=hungcurd
⏱ TIMESTAMPS
0:00 – Why your yogurt marinades are bland
0:40 – Curd vs whey
1:20 – Why not Greek yogurt
1:50 – Setting up the cheesecloth and sieve
2:40 – Hanging it, then weighting it
3:30 – What to use hung curd for
🔔 Subscribe for weekly technique-first cooking videos:
youtube.com/@CookingwithAnadi?sub_confirmation=1
▶️ USE YOUR HUNG CURD IN
Air Fryer Chicken Tikka: youtu.be/1sBHMKB6yew
Air Fryer Tandoori Chicken: youtu.be/hx9L2RGMThU
PRODUCTS USED:
Sieve: geni.us/bbmeY
Mixing bowl: geni.us/P226lI
Disclaimer: This video is not sponsored, but the links above contain affiliate links. If you click on them and make a purchase, I will earn a small commission. Please click on them to help support me and my channel at no additional cost to you! My opinions of these products are entirely my own.
ALL MY SOCIAL MEDIA:
Instagram: instagram.com/cooking.with.anadi
Blog: cookingwithanadi.com
X: https://x.com/cookwithanadi
Facebook: facebook.com/cookingwithanadi
TikTok: tiktok.com/@cooking.with.anadi
For business inquiries: amisra@cookingwithanadi.com
#hungcurd #yogurt #indiancooking #marinade #tandoori #kitchentips #cookingbasics #indianfood #foodscience #cookingwithanadi
