Description
Hung Curd (Chakka),is renowned for its luscious and velvety texture.It is curd that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstained curd, while still preserving the distinctive sour taste of curd.it is made by hanging the curd to remove its whey or sometimes keeping curd in a strained pot and pressing it with a limited amount of weight.The time difference in hanging might change product texture.it is a healthier alternative to sour cream or mayonnaise.
Nutritional Value card
| Parameters | Results |
| Protein | 34.87% |
| Fat | 34.60% |
| Milk Solid | 30.83% |
| Titrable Acidity | 1.82% |
| Energy | 173.47 Kcal/100g |
| Carbohydrates | 8.62% |
Gul(Jaggery) Chem. Free
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