Vegan Peanut Curd (Peanut Yogurt) Recipe
Equipment
- 1 Mixer Grinder
- 2 Bowl
- 1 Muslin Cloth
Ingredients
Ingredients:
- Raw peanuts – 1 cup
- Water – 2.5 to 3 cups for blending
- Starter culture – 1 tsp vegan curd, or green chili crown
Instructions
Soak & Peel
- Soak 1 cup raw peanuts in water for 6–8 hours or overnight.
- Drain and rinse well.
- Peel off the skins (optional but makes curd smoother and lighter).
Blend to Milk
- Blend the peanuts with 2.5–3 cups of clean water until smooth.
- Strain using a nut milk bag or muslin cloth to get smooth peanut milk.
Boil the Milk
- Pour the milk into a saucepan.
- Bring to a boil while stirring continuously to avoid burning.
- Let it boil for 5–7 minutes, then cool to lukewarm temperature (like warm baby milk).
Add Starter Culture
- Add 1 tsp of any of the following:
- Vegan curd (from previous batch)
- The crown of a green chili (the stem side with seeds)
- Mix gently.
Ferment
- Cover and keep the container in a warm, undisturbed place (like oven with light on or in a casserole).
- Let it ferment for 8–12 hours (or longer if weather is cool).
- Once set, refrigerate and use like regular curd.
Notes
Notes:
- Fermentation time may vary with temperature. In warm climates, 6–8 hours may be enough.
- Peanut curd has a slightly nutty flavor. You can blend it with cashew milk or soy milk for a milder taste.
- For sweeter taste (e.g., for desserts), add a date or honey or maple syrup while blending.