This is my favourite variety of curd 🙂 I also love simple peanut curd which tastes great in kadhi and other dishes like dahi-aloo but is not suitable for use in sweet dishes. Soy curd or soy-cashew curd are good for sweet dishes but I personally don’t like eating soy too often.

This peanut-rice curd is the one I totally love! It’s super versatile as it’s more neutral in flavor. I use this to make raita, chaach, meethi lassi, and even aamrakhand in addition to kadhi. This is also good for use in baking recipes. Use this starter liquid if you want your curd to be a bit sour. Otherwise, feel free to use any vegan curd as the starter.

One thing to keep in mind is that you have to prepare the peanut milk this way. The special soaking technique helps to eliminate most of the nasty peanutty smell.

Do try and share how it turns out 🙂 If you like this recipe, please post a picture of your own attempt on FB and tag the blog!

Preparation time: 15 minutes + setting time

Yields approx. 750 ml curd

 Ingredients

Method: 

  1. Grind the soaked rice with 2-3 tablespoons of water in a small mixer jar on the highest setting for a couple of minutes. Add the rest of the water and blend again. Filter through a wet porous cloth to get 2 cups of raw rice milk. Mix with the peanut milk.
  2. In a deep bottomed kadhai/saucepan, bring the peanut-rice milk to a boil, stirring occasionally. Add sugar, if using. Lower the heat and simmer for 3-4 minutes.
  3. Let it cool down for some time. Once it is just slightly warm—you should be able to dip a finger comfortably—mix in the starter curd and stir well.
  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.
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Dhara Pandey
Dhara Pandey
3 years ago

Oh.. Nice to know we can use any vegan curd as a curd starter for the next batch… Just to confirm, if I used peanut curd as a starter for making coconut curd – will the curd get flavor of peanut??

Also, I have made peanut curd for the first time and it has a strong smell and taste! Any tip to get rid of the same? Or to make it neutral?!

Dhara Pandey
Dhara Pandey
3 years ago

Well I actually came across your website while searching for options to utilize the curd which I had already made without any proper research 🤦🏻‍♀️
I will definitely try the boiling method you suggested! Will also try the rice and cashew mix too! Thank you very much for your help🙂

Zeenath
Zeenath
3 years ago

Hi.. thanks for the lovely post. Going to try out.. I wish to know what type of sugar you are using.

Zeenath
Zeenath
3 years ago

Thank you for your reply. I tried out with dalia as srarter.. came out well. Thank you once again

Zeenath
Zeenath
3 years ago

Hi, my curd is not thick, it’s watery, any suggestions. I used 12 hours soaked dalia as a starter.

Namrata Edward Kshitij
Namrata Edward Kshitij
3 years ago
Reply to  Zeenath

Zeenath, did the starter water have bubbles on the surface? It’s important for the water to be a little bubbly; that indicates the growth of the good bacteria. Also, the thickness and temperature of the milk when you add the starter and the time you keep it aside also impact the fermentation process. Was the milk slightly warm? How long did you keep it aside for fermenting?

Karthika
Karthika
3 years ago

Can we use green chillies as starter for this curd? i tried using both red and green chillies as starters but the curd was not set even after 10 hours. could it cause a problem if we add the starter when the milk is bit hotter than lukewarm

Naluni
Naluni
6 months ago

How many days can this curd stored in the refrigerator? I wont be able to make it everyday, but would like to have it everyday.