5 Types Of Homemade Vegan Curd

Curd is the staple food of every household, present at every grocery and one of the simplest comfort foods ever which complement every dish. Why would anyone not love something as cooling, soothing and nutritious as a bowl of creamy, frothy fresh curd. Curd also known as Dahi in India is basically a dairy product which is used to make thick gravies, sauces, blended smoothies, fruit salad and cereals etc. It is also used for marinating meats and chicken.

Overall, curd is a mandatory addition for every food to make it even more healthier and not to mention, even more tastier. If we talk of nutritious values and minerals present in curd, then it can be considered as a superfood since it is a provider of calcium (dairy based curd), vitamin B2 and B12, magnesium, potassium, zinc etc.

MAJOR BENEFITS OF CURD

1. Dairy based curd makes our teeth and bones stronger due to the presence of calcium in it. 
2. The consumption of curd improves overall body immunity and health.
3. Curd is also used as a home remedy for healthy skin and shiny black hair.
4. Curd improves digestive tracts and helps in getting rid of constipation etc. 
5. Curd is good for the heart's health as it prevents heart diseases.
6. Regular consumption of curd helps in losing extra fat. 
7. Curd is one of the main products which improves vaginal health without any side effects.

We all know that Curd is a dairy based food product and is made from milk. However for the vegan society people who avoid every kind of animal diet, there are many delicious and healthy vegan curd recipes as well, here we would be discussing 5 of those recipes.

5 HOMEMADE VEGAN CURD RECIPES

1. NATURAL SOY MILK CURD

INGREDIENTS:

• 6 cups homemade natural soy milk
• 1 teaspoon sugar (optional)
• 2 tablespoon curd

METHOD:

1. Firstly you need to bring the soy milk to a high boil and keep it stirring frequently. Add the sugar (optional). Lower the heat and simmer for 5-6 minutes for a thicker curd consistency. 
2. You should now let it cool down for some time. Once it is slightly warm you should be able to dip a finger in the mix of starter curd.
3. Now stir the mixture well. 
4. Now, keep aside to mix to turn sour overnight.

2. MELON SEEDS AND RICE CURD

INGREDIENTS:

• 1 cup melon seeds soaked for 4-5 hours & drained
• 1 cup rice (any kind), soaked for 4-5 hours & drained
• 6 cups water (900 ml)
• 1 teaspoon sugar
• 2-3 tablespoons starter curd/starter liquid

METHOD:

1. Grind the soaked melon seeds with one cup water in the mixer’s 
2. Add two more cups of water and blend well and then keep it aside.
3. Now grind the soaked rice with one cup of water for 5 minutes. 
4. Add some more water and grind again. Strain this mixture to get the raw rice milk. 
5. Combine the melon seed milk and rice milk in a pan. 
6. Add sugar. (optional)
7. Cook on low-medium heat for 5 minutes, stirring frequently until the mixture becomes thick and bubbly (like custard of pouring consistency).
8. Let the mixture cool down.
9. Once it is just slightly warm, you should be able to dip a finger comfortably, mix in the starter curd/ starter liquid and stir well.
10. Keep aside to culture for some time. 

3. CASHEW RICE CURD

The recipe of Cashew Rice Curd is approximately similar to that of Melon Seeds and Rice Curd, however for your convenience the recipe has been repeated along with the needed changes according to the recipe. 

INGREDIENTS:

• 1 cup hand diced cashews, soaked for 4-5 hours & drained
• 1 cup rice soaked for 4-5 hours & drained
• 6 cups water (900 ml)
• 2-3 tablespoons starter curd/starter liquid

METHOD:

1. Firstly grind the soaked cashews with one cup of water in the mixer’s highest setting until it becomes smooth and creamy. 
2. Add two cups of water and blend well until it gets a thick consistency and now keep it aside.
3. Grind the soaked rice with one cup of water on the mixer’s highest setting for a couple of minutes. 
4. Now add two more cups of water and grind again and strain to get the milk. 
5. Now combine the cashew milk and the rice milk in a pan. 
6. Now cook on low-medium heat for 5 minutes, stirring it until the mixture becomes thick. 
7. Let the mixture cool down for several minutes. 
8. Keep aside to culture and for the curd to set. 

4. NATURAL COCONUT CURD

INGREDIENTS:

• 4 cups first-extract coconut milk* (600 ml)
• ½ cup water
• 2 heaped tablespoons corn flour
• 2-3 tablespoons starter liquid

METHOD:

1. Firstly, whisk the corn flour with ½ cup water until it turns smooth. 
2. Now add to it the coconut milk and mix well.
3. Cook the coconut milk over slightly medium heat, and keep stirring continuously for around 5 minutes until it reaches a desirable thick consistency.
4. Let it cool down until it’s just slightly warm, dip a finger and mix in the starter liquid and keep it aside overnight for some 6-8 hours. 

5. PEANUT CASHEW CURD

INGREDIENTS:

• 2 glass peanut milk, freshly made (400 ml)
• 1 glass cashew milk, freshly made (200 ml)
• 1 tablespoon starter curd/starter liquid
• 1 teaspoon sugar, optional

METHOD:

1. Combine the cashew milk + peanut milk in a deep-bottomed saucepan. Add sugar, if using. Bring to a boil while stirring frequently. Simmer for 4-5 minutes.
2. Now let the mix cool down for a few minutes. Once it is just slightly warm, you should be able to dip a finger in it, mix in the starter curd/ starter liquid and stir.
3. Keep it aside to set for as long as you want for dairy curd is set as per the climatic conditions in your area 

CONCLUSION 

Curd (vegan and plant based as well) is a mandatory addition to our everyday meals and platters and now you need not worry about missing out on curd while on a Vegan Lifestyle Diet because we've brought to you handpicked and customized recipes of Vegan Curds which are as nutritious and delicious as the dairy ones. Enjoy!