“Learn how to make probiotic-rich vegan peanut curd with simple natural fermentation — a holistic alternative to dairy curd”?

🥣 Nut Curd

🌿 – Peanut-Based Vegan Curd

By Padma Kathi | www.goodlive.in

🛒 Ingredients:

• 🥜 Peanut – ½ cup (soaked for 2 hours or more and drained)
• 💧 Water – 1½ cups
• 🌶️ Stems of green chillies – from 8 to 10 chillies

🥄 Method:

1. Grind soaked peanuts in a blender with ½ cup of water.
2. Sieve and squeeze out the milk from the fiber into a heavy-bottom vessel.
3. Put the fiber back into the blender with another ½ cup of water. Blend and sieve again. Repeat once more.
4. This gives you peanut milk – a white, frothy liquid with rich peanut taste.
5. Warm the peanut milk gently while stirring continuously (around 3 minutes to become lukewarm).
6. Take off the stove. Let it cool slightly if too hot.
7. Add the chilli stems (do not wash them again after plucking).
8. Cover loosely and let sit at room temperature for 10–12 hours to ferment.
9. Once set, remove chilli stems. Store in the fridge.
10. If thick curd is desired, remove some water. Use remaining for buttermilk.

✅ Tips:

• 🥄 Taste of nut curds grows over time. Start with raitas or curries to develop a liking.
• 🍚 If peanut flavor is strong, mix peanut milk : rice milk = 2:1 to balance.
• 🌾 Rice milk: Soak rice for 2+ hours, blend & sieve. Use same fermentation process.
• 🍲 Use peanut curd in kadhi, avial, or make buttermilk (add salt, asafoetida, chilli-curry leaf paste).
• 🧪 First few batches may not set well. Start small. Save a portion to set the next batch like dairy curd.
• ❄️ You can freeze a small batch for future use.
• 🌰 Peanuts work best, but other nuts may also be used (results vary in consistency).

Disclaimer

The information, recipes, and suggestions on this website are provided for educational and informational purposes only and are not intended as professional medical advice, diagnosis, or treatment.

If you have a medical condition (including diabetes, allergies, kidney disease, or pregnancy), are taking medication, or have specific dietary needs, please consult a qualified healthcare practitioner or our team registered dietitian before trying any new foods, supplements, or therapies.

Fermentation and home food preparation involve food-safety risks. Follow good hygiene practices, discard any batch that smells, looks, or tastes off, and do not consume spoiled food. Padma Kathi and Goodlive are not liable for any adverse reactions or outcomes resulting from the use of this recipe.

© Padma Kathi — Holistic Nutrition Coach | goodlive.in