Strained Curd Chakka Dahi 100 g refers to a 100-gram serving of traditional Indian hung curd. It is made by taking regular curd and hanging it in a muslin cloth to drain out the liquid whey. This yields a thick, creamy, concentrated yogurt that is very similar to Greek yogurt.

Why Chakka Dahi is Special
Nutritionally Dense: Because the watery whey is removed, a 100g serving is much more concentrated. It contains nearly double the protein of regular curd and is an excellent option for vegetarian muscle recovery or weight management.
Rich Texture: It has a velvety, cream-cheese-like consistency, making it a healthy, low-fat alternative to mayonnaise or sour cream.
No Waste: The drained liquid (whey) is highly nutritious and can be used in soups, kneaded into roti dough, or added to dals
Common Uses
Because of its thick texture, it doesn’t get runny in dishes. You can use it for: [1]
Desserts: It is the base ingredient for the popular Indian sweet Shrikhand.
Savory Dishes: It is ideal for making creamy raitas, dahi tikkas, kebabs, and savory dips.
Marinades: Because it is thick and acidic, it clings to meats and paneer perfectly, acting as a great base for tandoori marinades.
If you’d like, let me know if you want to know:
How to prepare this easily at home
A quick and easy recipe you can make with a 100g pack
Its exact nutritional breakdown (calories, protein, and fat per 100g) [1, 2]