Peanut and Rice Milk Curd

Peanuts lend creaminess to the milk but have a strong flavour, which can be reduced by mixing in rice. Rice also helps to thicken the milk and curd.


  • 1 cup raw peanuts, soaked for 8 to 12 hours
  • ½ cup brown rice flour
  • 800 ml drinking water
  • 8-12 chilli crowns /2-3 tbsp of non-dairy curd starter


Soak peanuts in sufficient water for 6-8 hours. Discard the water, rinse, place the peanuts in a blender and blend with 200 ml water (adding a little at a time), until you obtain a smooth paste. Then, add 400 ml water to this peanut paste. Similarly, make rice milk by mixing rice flour with 200 ml water. Boil the peanut milk on low heat. Once it starts to thicken, slowly start adding the rice milk, stirring continuously to prevent lumps from forming. Let the milk boil and thicken. Cool down to lukewarm temperature. Set the curd using the vegan starter the first time you make it, and keep some aside as a starter for the next batch.

The starter can also be stored in the freezer for up to 3 months.

Note- If you want a thick set curd, use 800 ml water for making the milk. For slightly runny curd, use 900 ml water.

Tip – If you do not have a vegan curd starter, you can use the chilli crowns of 8-12 green chillies. Wash the chillies, remove the crowns, add them to the milk mixture and keep aside in a warm place for 6-8 hours to set.

The setting time also depends on the climate and the temperature in the room. In summer, the curd may set in 4-6 hours, while in winter it may take a longer time of 10-12 hours. Keep an eye on the curd. Once it starts smelling sour, keep in the refrigerator.

This curd keeps for up to 2 weeks in the refrigerator.

Makes 1 litre