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 dairy curd! 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.
Note: While it only takes 15-20 minutes to prep the curd, the setting of the curd depends on the weather conditions of your area. It takes 5-7 hours for the hot areas and 24-30 hours for cold areas.
Ingredients
- 1 cup grated coconut
- 1 cup water
- 1/2 tsp cornflour
- 3-4 capsicum stems/chili stems/probiotic capsule
Instructions
- Blend the grated coconut and water in a food processor.
- Strain the mixture using a cheesecloth.
- In a small bowl, mix cornflour with water till it becomes smooth and add it to the milk.
- Heat the milk on medium flame, stirring continuously, until it gets to a custard-like consistency.
- Once the milk cools down to a lukewarm temperature, add the capsicum/chilli stems or the powder from the probiotic capsule.
- Leave it to set.
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 by itself.
This recipe was written 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.
