Peanut Yoghurt (Curd)
- ½ L peanut milk
- Any of the following vegan curd starters:
- 2-3 tbsp non-dairy yoghurt (curd)
- Yoghurt starter culture or probiotic capsules (quantity as per pack instructions)
- 8-10 green chilli tops/crowns
- 1-2 tbsp Rejuvelac
Stir the “milk” and bring to a boil slowly on low heat. Cool to room temperature. Set the curd using the chosen starter on the first occasion and thereafter the best starter is a spoonful of this curd. The starter can also be stored in the freezer for up to 3 months.
Try making a small amount first, since yoghurt can be a bit unpredictable the first few times. With the chilli tops, you may need to reserve some of the batch and use again with a fresh batch and more chilli tops, until you get a firm set yoghurt, which can be used as a starter for further batches. A starter portion of yoghurt or a starter culture normally gives reliable results.