Of Donkeys & Dhoklas

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I love to experiment with different varieties of plant-based curds, and I have uploaded numerous vegan dahi recipes to the blog already. My all-time favorite vegan curds are peanut-based and soy-based ones but of late, I am really drawn towards trying out different kinds of peanut-free, soy-free, and nut-free vegan curd. One of my current favorite ingredients is melon seeds or magaz, as it is known in Hindi. Melon seeds are relatively high in fat and have a mild flavor, both of which qualities make it an ideal candidate for making vegan curd.

In this version, I marry another one of my favorite ingredients–agar agar–with melon seeds. Agar agar or China grass, a vegan alternative to gelatin that’s derived from red algae, is used here to set the melon seed milk into curd. I use Urban Platter agar agar powder. If you don’t wish to use agar agar, try this Melon Seed & Rice Curd recipe instead; this specific recipe won’t work without it. This melon seed curd works great in both sweet and savory dishes. It is a no-fail, easy recipe that you must try if you are looking for a peanut-free, soy-free, and nut-free vegan curd.

Time taken: 20 minutes + setting time

Yields: around 600 ml (4 cups)

1 Indian cup = 150 ml

Ingredients

• 2/3 cup melon seeds (soaked in water for 3-4 hours, drained, & rinsed)
• 4 cups water
• 1 level teaspoon sugar (optional)
• 2/3 teaspoon – 1 level teaspoon agar agar powder (I use Urban Platter)
• 1-2 tablespoons vegan curd starter 

Method:

1. Blend the soaked melon seeds with 1 cup of water until smooth and creamy. Add 2 more cups of water and continue blending. Strain the mixture using a fine mesh strainer or nut milk bag. There will be very little residue. Alternatively, you can skip the straining part.
2. In a saucepan, mix the agar agar powder + sugar, if using, with 1 cup of water and keep aside for 5 minutes. Bring to a boil over medium heat, stirring continuously until the powder is fully dissolved. Let it simmer for 1 minute. Switch off the heat.
3. Add the melon seed milk to the saucepan. Stir well. When the liquid is warm but not too hot—you should be able to dip a finger comfortably–add the vegan curd starter.
4. Keep aside to set for as long as you would for dairy curd according to the climatic conditions in your region. The setting time would vary from 5-7 hours in summer to 10-12 hours in winter.

Note:

If you find the set curd to be gel-like, just blend it for a few seconds for smooth, thick, creamy beaten curd.

Also read: 15+ Types of Homemade Vegan Curd and 5+ Types of Homemade Vegan Curd Starters