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Discover a creamy, tangy, and completely dairy-free alternative to traditional yogurt. This homemade peanut curd is surprisingly easy to make, offering a delicious nutty flavor and probiotic benefits. It's the perfect plant-based accompaniment for Indian meals or a healthy snack on its own.
For 4 servings
Soak the Peanuts (8-10 hours)
Prepare Peanut Milk (3-4 minutes)
Strain the Milk (5 minutes)
Discover a creamy, tangy, and completely dairy-free alternative to traditional yogurt. This homemade peanut curd is surprisingly easy to make, offering a delicious nutty flavor and probiotic benefits. It's the perfect plant-based accompaniment for Indian meals or a healthy snack on its own.
This indian recipe takes 1105 minutes to prepare and yields 4 servings. At 207.45 calories per serving with 9.48g of protein, it's a moderately challenging recipe perfect for side or condiment.
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Warm and Culture the Milk (5 minutes)
Set for Fermentation (8-16 hours)
Ferment in a Warm Place
Check, Chill, and Serve
Instead of green chilies, you can use 2 tablespoons of a previous batch of peanut curd, store-bought vegan yogurt culture, or the liquid from water-packed chilies (refrigerated section) as a starter.
This method also works well with cashews or almonds. Cashew curd is creamier and milder, while almond curd has a more subtle flavor. Soaking times may vary.
After the curd is set, you can stir in a pinch of sugar for a milder taste, or temper it with mustard seeds, curry leaves, and asafoetida (hing) for a savory South Indian 'thayir'.
Perfect for those with lactose intolerance or following a vegan diet, it provides a creamy texture and tangy flavor without any dairy.
Peanuts are a great source of monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
As a fermented food, peanut curd is a natural source of probiotics. These beneficial bacteria support a healthy gut microbiome, aiding digestion and boosting immunity.
This curd provides a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
The most common reasons are: the milk was too hot or too cold when you added the starter, the starter wasn't active, the container was disturbed during fermentation, or the ambient temperature was too low. Ensure the milk is just lukewarm and keep it in a consistently warm place.
It's not recommended. Roasted peanuts will result in a curd with a strong, roasted flavor and a different texture that may not set as well. Raw, soaked peanuts are essential for a creamy, authentic taste and consistency.
Yes, peanut curd is a healthy, plant-based alternative to dairy yogurt. It's rich in monounsaturated fats, protein, and is cholesterol-free. The fermentation process also introduces beneficial probiotics, which are great for gut health.
A one-cup serving of this homemade peanut curd contains approximately 210-230 calories, primarily from healthy fats and protein in the peanuts.
If you don't have green chilies with stems, you can use 2 tablespoons of a previous batch of set peanut curd, a dairy-free yogurt starter culture, or even a few red chili stems. The key is to introduce a source of lactobacilli.
Once set, you can store the peanut curd in an airtight container in the refrigerator for up to 4-5 days. It will continue to thicken and may become more tangy over time.
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