Recipe

Peanut and Rice Milk Curd - simple dairy substitute!

Prep Time
12 hours
Cook Time
10 minutes
Servings
4-5 persons
Ingredients
  • 1 cup raw peanut soaked for 8 to 12 hours
  • ½ cup brown rice soaked for 8 to 12 hours or 1/2 cup brown rice powder/flour
  • 6-8 cups water/1 lit
  • 5 – 6 chili tops(with little chili left in it) / non-dairy curd starter

 

Method
  • Put peanuts in a blender and blend till you get a smooth paste adding, a little water at a time.
  • Similarly, make rice milk separately.
  • Stir the peanut milk and boil on low heat.
  • Once it starts to thicken, start adding the rice milk slowly while stirring to prevent clumping.
  • Let the milk fully boil and thicken.
  • Cool to body temperature.
  • Set the yoghurt using the chosen starter the first time you make it, and keep some as a starter for the next batch.
  • The starter can also be stored in the freezer.

Note- If you want a thick-set curd then use 6 cups of water for making the milk or if you prefer a bit runny curd, use 8 cups of water.

 

To know more, please visithttps://sharan-india.org/healthy-recipes/


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