I heard from a dear friend that she makes curd from muskmelon seeds and tasted very close to the dairy curd we all are so accustomed to.
This version of curd is soy free, nut free and is very neutral in flavor. It doesn’t give a thick scoop-able curd like peanut curd, but works very well otherwise to use in chaas or kadhi or to eat plain.
White melon seeds – ½ cup
Water – 2 cups
Starter curd: 2 tbsp (can use any other non-dairy curd like peanut curd)
Wash and soak the seeds in plain water for 8 hours.
Drain the water and blend with enough water to get a smooth paste.
Add the remaining water and blend again.
Strain and bring to a boil by simmering at a low flame.
Cool to lukewarm and stir in starter dairy free curd.
Allow fermenting for 6-8 hours.
This curd doesn’t set well with chilli crowns hence it is suggested to use a vegan curd as a starter. You could try thickening with rice flour
Food group: Seeds
Seeds are a natural source of fats and are easily broken down by the body. Consuming seeds provides valuable nutrients as well as makeup for our body’s need for fats.
Seed milk fermented to make probiotic rich curd.
Image credit for title pic: www.archanaskitchen.com
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