Peanut and Rice Milk Curd
- 1 cup raw peanut soaked for 8 to 12 hours
- ½ cup brown rice soaked for 8 to 12 hours
- 6- 8 cups water (1 litre water)
- 5 – 6 chilli tops / non-dairy curd starter
- Put peanuts in a blender and blend till you get a smooth paste adding a little water at a time.
- Similarly make rice milk. Stir the peanut milk and boil slowly 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 yogurt 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.
