There are numerous varieties of plant-based curds for us to enjoy! While the most common variants of dairy-free curds call for soy, peanuts, or cashews, it is very much possible to make a soy-free, nut-free, peanut-free and yet absolutely delicious vegan curd!
It was my friend Preeti Kapasi who first introduced me to the idea of melon seed & rice curd. Check out her original recipe here on her blog Vegan Foodsteps—one that has both the vegans and the non-vegans going gaga! It’s truly versatile and can be used in a number of sweet and savory dishes. A certified crowd-pleaser!
This is my version which I am publishing with her consent 🙂
Melon Seed & Rice Curd
Preparation time: 15 minutes + soaking time + setting time
Yields around 750ml curd
- 1 cup melon seeds (maghaz), 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 (optional, but recommended)
- 2-3 tablespoons starter curd/starter liquid
- Grind the soaked melon seeds with one cup water on the mixer’s highest setting until smooth and creamy. Add two more cups of water and blend well. Keep aside.
- Grind the soaked rice with one cup water on the mixer’s highest setting for a couple of minutes. Add two more cups of water and grind again. Strain this mixture through a wet porous cloth to get raw rice milk.
- Combine the melon seed milk + rice milk in a deep-bottomed kadhai/saucepan. Add sugar, if using. Cook on low-medium heat for 7-8 minutes, stirring frequently until the mixture becomes thick and bubbly (like custard of pouring consistency).
- Let the mixture cool down for several minutes. 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.
- Keep aside to culture 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.
The prepared curd will look like well-beaten dairy curd and will have a mildly sweetish taste with a hint of tang. Yumm!
Is this water melon seeds?
Vidya ji, these are muskmelon seeds. However, watermelon seeds can be used for the same 🙂
I tried this today… On heating the mixture curdled. Any idea what could have gone wrong? It’s my very first attempt at vegan milk and curd.
Oh! Shweta, always keep the flame/heat low while cooking vegan milk and stir continuously. Also, ensure that the seeds used were fresh. Things might not work out perfectly the first few times, but keep trying and you’ll get the hang of it :)!