About the Recipe
1kg raw peanut (soak for overnight, crush & strain into milk)
Any of the following vegan curd starters:
2-3 tbsp non-dairy yoghurt
Probiotic capsules (Quantity as per pack instructions)
8-10 green chilli tops/crowns
Stir the peanut milk and bring to a boil slowly on low heat. Cool to room temperature.
Set the curd using the probiotic capsule the first time and thereafter the best starter is a spoonful of non dairy curd.
Note: Try making a small amount first, since yoghurt can be a bit unpredictable the first few times. With the chilli tops, you may need to reserve some of the batch and use again with a fresh batch and more chilli tops, until you get a firm set yoghurt, which can be used as a starter for further batches. A starter portion of yoghurt, starter culture or probiotic capsules normally give reliable results.