Curd is a very essential ingredient in the various recipes all over the world. Traditionally curd is a dairy product prepared from animal milk.
With the passage of time, the truth of the dairy industry is now coming to the fore and people are realizing that dairy products which are considered as vegetarian are not vegetarian.
On the other hand, various research has also revealed that dairy products are considered to be health safe, but they are not as safe. Contrary to belief, many diseases are directly related to the consumption of dairy products.
As vegan food is becoming popular day by day so many dairy alternatives have been developed.
There are so many vegan milk alternatives popular among vegan people but making curd out of vegan milk is always a challenge.
After several attempts, I successfully prepared a vegan curd out of peanut. The main challenge to make a vegan curd is curd starter.
To make a perfect vegan curd, a starter must be well cultured with good bacteria.
There are several vegan curds starter popular like chilli tops, fermented batter etc. But always using these starters is not a good idea to make a perfect vegan curd.
We can start to prepare curd with these starters but in the long run, the previously prepared curd is the best to use a starter. By doing this way culture become rich and curd taste and texture improves.
Peanuts 100 gm
Water 550 ml
green chilli tops(5-6nos)/fermented batter/previously prepared curd as a starter 2 tbsp
Soak peanut overnight in water.
Drain the water and make peanut milk by using 550 ml of water in two parts.
Boil this thick creamy milk.
Cooldown to room temperature.
Add starter and keep aside in warm place for 8-12 hours in summer and for up to 24 hours in winter. Time totally depends on weather condition, so check in between if curd is ready.
Do not over ferment it as bad bacteria may develop which spoil the curd.
I have prepared a complete video of the recipe which you can watch here.
