Who wants an easy, economical, and no-fuss recipe to make your own vegan curd at home? Do I see quite a few hands going up?
I get it, guys. Vegan curd is not that easily available in many parts of India and not everyone likes to spend time in the kitchen whipping up their own batch from scratch. Here’s where this ready-to-use soy milk powder from Bio Nutrients comes in handy. It comes in a convenient pack, is very easy to use, and oh-so-versatile. One 500 gm pack yields around 7 liters of milk, so it’s pretty economical too. I have made lots of items with this: kulfi, soups, smoothies, kheer, and best of all, curd! And yea, you can even make such creamy and decadent Mishti Doi, courtesy Bio Nutrients 🙂
No, no, I am not being paid by the brand to say all this! It’s just that I personally use this product and love it!
[As is with any processed stuff, please use only in moderation and don’t go overboard in excitement!]
Where to buy:
Now let’s get to the topic. This is how I make curd with Bio Nutrients Soy Milk Powder.
Soy Curd (with soy milk powder)
Preparation time: 20 minutes + setting time
Yields around 500ml curd
- 3 heaped tablespoons soy milk powder
- 600 ml water (4 cups)
- 1 tablespoon starter curd
- 1 teaspoon sugar
1. Use a hand blender or mixer to blend the water with soy milk powder and sugar to make thick milk.
2. Transfer to a deep-bottomed kadhai/saucepan and bring to a boil, stirring continuously. Reduce the heat and simmer for 8-10 minutes. Switch off.
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. 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.
For a richer and thicker version of this curd, try Soy-Cashew Curd.