Many new and potential vegans, especially in India, often ask about a plant based replacement for yogurt. Vegan curds can be made with a wide variety of plant mylks - soy, cashew, rice, coconut, almond, oat, peanut/groundnut... Each kind of yogurt has its own consistency and delicious flavour. And all of them have a longer shelf life than the curds made out of animal fluids.
My favourite of the lot, peanut curds, also happens to be the most popular vegan yogurt among vegans and non-vegans alike. Even my traditional, vegetarian grandmothers really enjoy the soothing, creamy taste and texture it offers.
Peanut curds is really versatile. It can be enjoyed straight by the spoonfuls or in the form or good old South Indian curd rice. It can be turned into majjige (buttermilk) or lassi or added into yogurt based dishes like avial, majjige huli, kadhi, raita, etc...
One of the most visited posts on my blog is Creamy Peanut Milk Curds/Yogurt. I wrote that post when I had newly learnt how to make yogurt out of groundnuts.
Today I created a video demonstrating the process step by step so that it'll be easier for everyone to understand.
Watch the clip, if you have any questions, post them as a comment here and I'll reply as soon as possible.
Peanut Mylk Yogurt/Curds.
A few pointers (I've mentioned most of these in my older blog post too):
- You can optionally strain the cooked peanut mylk before turning it into curds. But I prefer to leave the pulp in there.
- I have said "green chilli crowns" as one of the starters but the crowns of any variety of chilli can be used. To learn more about how the chilli crown method works, check out the Cashewnut Curds Recipe on Harini's blog, Tongue Ticklers.
- After making the first batch of curds using any of the starters I mentioned on the HowDo, start saving a spoonful of yogurt from each batch you make to use as a starter for the next batch. The flavour of the curds gets better and better with each generation of the lactobacilli.
- Peanut curds sets well in 8-12 hours (depending on the climate) but let it sit out at room temperature for up to 24 hours if you want it to sour well.
- The yogurt will stay fine in the fridge for 10-15 days at least. I think it might last longer but we usually finish up even our largest batches within two weeks. It's that yum! :)