Of Donkeys & Dhoklas

Love vegan curd? Join my free Vegan Dahi (Curd) & Jaman (starter) group on WhatsApp to learn, troubleshoot, and get real-time advice on making different varieties of vegan curd at home! Click here to join 🙂

I have many soy-based vegan curd recipes uploaded here, as soy milk is one of my favorite bases for making curd. Soy milk is readily available and can be easily made at home with a milk-making machine. It is economical as well. The only issue with soy is that some people may find its flavor a bit strong. That is why adding a richer, more neutral-flavored ingredient like cashews and/or almonds to soy milk helps with both consistency and flavor.

I would have never thought of adding coconut milk to soy milk myself. However, I got intrigued when some members in my Vegan Dahi & Jamman Group on WhatsApp were discussing the soy-coconut curd variant sold by a popular vegan brand. People seemed to love it, so I decided to try out this combo myself! And guess what? It is really good!

While both soy and coconut have their own unique flavors, they kind of balance out each other. The rich coconut milk adds a lovely creaminess to the curd, and since coconut milk ferments more quickly, it also adds a pleasant sourness to the curd. I love to make raita and chaach with this curd. Of course, you can also serve it as it is with parathe or any Indian meal.

Time taken: 20 minutes + setting time (5-12 hours)

Yields: approx. 500 ml

 Ingredients 

• 400 ml plain soy milk (any brand, store-bought OR homemade soy milk)
• 100 ml thick coconut milk (first extract only)
• 1 level tablespoon curd starter liquid/vegan curd

 Method:

1. In a deep-bottomed kadhai/saucepan, bring the soy milk to a boil while stirring continuously. Lower the heat and simmer for 3-4 minutes, stirring occasionally. Remove from the stove.
2. Now add the coconut milk to the soy milk and whisk to combine well. Keep whisking for a couple of minutes. This step is important for getting incredibly creamy curd. 
3. Once it is just slightly warm—you should be able to dip a finger in the milk and keep it comfortably for 5 seconds—mix in the starter curd/ starter liquid and stir.  
4. Keep aside to set for as long as you would for dairy curd according to the climatic conditions in your region. Setting time would vary from 5-7 hours in summer to 10-12 hours in winter.

Also see: 11+ Types of Homemade Vegan Curd