Can you imagine a curd that doesn’t taste exactly like dairy curd but tastes better than it? I made non-vegans taste the coconut milk curd and they told me that it’s tastier than the dairy one! It is homemade, preservative-free, hygienic, and easily accessible. For many including me, curd is a comfort food whether you eat it with rice or parathas and vegans should not miss it.
Also, summer is going to start so you can use this recipe to beat the heat. Here is how you can make it.
Preparation time:
The actual procedure takes 15-20 minutes and the setting of the curd depends on the climatic conditions of your area. It takes 5-7 hours for the hot areas and 24-30 hours for cold areas.
What you’ll need:
1) 1 cup Grated coconut
2) 1 cup water
3) 1/2 teaspoon cornflour
4) Capsicum stems/chili stems/probiotic capsule
Procedure:
1)Put the grated coconut and water in a mixie and whisk.
2) Strain the milk out using a clean cloth.
3) Mix cornflour with water till it becomes smooth and add it to the milk.
4) Heat the milk till you get the consistency like custard. Keep stirring till you get the right consistency.
5) Dip the capsicum/chilli stems or add the powder from the capsule once the milk cools down and becomes lukewarm.
For setting the curd, I suggest Viabac DS probiotic capsule. You can use curd from the previous batch to set the next batch. The curd can be used to make buttermilk, curd rice, koshimbir (raita), and lassi or you can enjoy the curd just like that.
Recipe is by Vaibhavi lonkar, one of our long-term volunteers. You can check more of her work here: Guide to everything vegan
Reach out to us on Instagram if you have any questions or if you want to contribute vegan recipes.
