Thick & Creamy Probiotic Vegan Curd Recipe

Did you know that green chillies don’t get spoiled for 20 days because their crown has an abundance of good bacteria that keeps them alive? What a nature’s gift! So, we will be using our good old hari mirchi to make a delicious and healthy plant-based curd.
It is perfect for those who are lactose intolerant or looking for a dairy-free curd option.
Ingredients:
You will need
1 cup of raw peanuts soaked for 8 to 12 hours
1/2 cup brown rice flour
3 cups water (800 ml water)
5 to 6 chili tops
Method:
Step 1. Put the soaked peanuts and rice flour in a blender and blend until you get a smooth paste, adding a little water at a time.
Step 2. Pour the mixture into a pot and stir in the remaining water. Boil the mixture slowly on low heat, stirring constantly to prevent clumping. Once it starts to thicken, continue to stir and add the rice milk slowly. Let the mixture boil and thicken.
Step 3. Cool the mixture to room temperature. Once cooled, add the chili tops to the mixture and stir well. Cover the pot and set it aside for 8 to 12 hours or until the curd sets. You can also use a non-dairy curd starter in case you don’t have green chillies at home.
Step 4. Once the curd sets, keep some of it as a starter for the next batch. You can store it in the fridge for a month.
Pro tip: If you prefer a thick curd, use 3 cups of water for making the milk. But if you prefer a bit runny curd, use 6 cups of water.
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[@tanimarajib]

Was the brown rice just soaked or soaked and cooked?

[@reemadevnani7889]

The recipe says rice flour but you seem to have used cooked brown rice. What to use ?

[@sohinibonthala6326]

Can we use quinoa or white rice instead of brown rice ?

[@VeganFirst]

White rice: yes we can use.. quinoa never tried!

[@krushibhanushali7530]

Can you please please give a substitute for peanut as I'm allergic to it but other nuts works fine for me

[@khushalsancheti]

Soya bean

[@krushibhanushali7530]

You from India?

[@VeganFirst]

Yes