Peanut and Rice Milk Curd

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


  • 1 cup raw peanut soaked for 8 to 12 hours
  • ½ cup brown rice soaked for 8 to 12 hours or 1/2 cup brown rice powder/flour
  • 6- 8 cups water/1 lit
  • 5 – 6 chili tops(with little chili left in it) / non-dairy curd starter


Put peanuts in a blender and blend till you get a smooth paste adding, a little water at a time. Similarly make rice milk separately. Stir the peanut milk and boil on low heat. Once it starts to thicken, start adding the rice milk slowly while stirring to prevent clumping. Let the milk fully boil and thicken. Cool to body temperature. Set the yogurt using the chosen starter the first time you make it, and keep some as a starter for the next batch.

The starter can also be stored in the freezer.

Note- If you want a thick set curd then use 6 cups of water for making the milk or if you prefer a bit runny curd, use 8 cups of water.