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I love soy curd! Made the right way, it comes out so smooth and creamy. It is super versatile as well. I love it so much that I have at least 4-5 soy milk-based curds uploaded on the blog! While many people love plain soy curd, some may be a little more sensitive to the natural smell of soy milk. In this case, we can add a neutral-flavored ingredient, like cashews and/or almonds, to the soy milk to balance out the soy smell. I have already uploaded the recipes for soy cashew curd and soy cashew almond curd that you can check out.
This soy rice curd is yet another attempt at creating a more neutral-flavored soy-based curd. The addition of the rice flour not only neutralizes the soy flavor but also makes the curd thicker. You can use this curd to make raita, chaach, kadhi, dahi chutney, dahi wale aloo, meethi lassi, etc. You can also add a pinch of salt to it and serve it with paratha.
Time Taken: 15 minutes + setting time
Yields: Approx. 500 ml
Ingredients:
- 500 ml soy milk
- 1 heaped tablespoon rice flour
- 1 level tablespoon starter curd/liquid
Method:
1. Pour 200 ml of soy milk + the rice flour into a blender jar and blend until well combined. Add the remaining milk and blend again. Your soy-rice milk is ready.
2. Bring the soy-rice milk to a boil while stirring continuously. Lower the heat and simmer for 3-4 minutes, stirring continuously, until the raw smell of rice is gone. Remove from the stove.
3. Beat the milk with a whisk or a spoon until it cools down a bit. This step is essential for getting an incredibly creamy curd.
4. Once the milk is just warm enough—you should be able to dip a finger comfortably—mix in the starter curd/ starter liquid and stir.
5. 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: 15+ Types of Homemade Vegan Curd
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