How can I make a thick and creamy vegan curd or yogurt at home?
Here in South India the temperature is very suitable for fast fermentation, but I am not sure which ingredients or fermenting agents to use.
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After numerous failed experiments I came across this YouTube video in which chef Nupur Sampat makes impressively creamy curd from peanuts, with no thickeners, sweeteners, expensive probiotics or complicated steps. It looked too good to be true, but I tried it in my kitchen and it worked perfectly first time.
Since I don't like the taste of raw peanuts, I roasted some peanuts and tried it with those too. That also worked great. I was able to use the curd every way, even with plain rice and pickle or with oats and a little date syrup. I will try this method with other milks and update this post, and I'll try to add pictures too.
I've tried with raw almonds and the result was very delicious, but did not set much.
How to make:
For future batches, you may use your old curd as a fermenting agent.
Thanks Nupur, for the awesome recipe!
I am now making curd from a mixture of cashews and almonds. As a starter, I use broken wheat (daliya).