Скачать или смотреть Vegan Curd with Peanuts 🥜 | Plant-Based Dahi Recipe | Sadaa’s Vegan Kitchen

A simple, probiotic-rich vegan yoghurt made from peanuts and naturally fermented using the crowns (stems) of green chillies.

📝 Ingredients
● 1 cup raw peanuts (soaked overnight)
● 3 cups water
● 4–5 fresh green chilli stems (the crowns)

🧰 Equipment Needed
● Blender
● Strainer or muslin cloth
● Saucepan
● Glass or ceramic bowl (non-metallic, for fermentation)

🧑‍🍳 Procedure
1. Make Peanut Milk
Blend soaked peanuts with 3 cups of water until smooth.
Strain the mixture using a muslin cloth or fine strainer to extract smooth peanut milk.
2. Boil and Cool
Pour the peanut milk into a saucepan. Heat until it begins to simmer, stirring continuously to prevent sticking.
Once it starts bubbling, turn off the heat and let it cool down to lukewarm (~40°C or comfortably warm to touch).
3. Add Culture
Drop in the green chilli stems. Stir gently. These contain natural lactobacillus bacteria that act as a starter culture.
4. Ferment
Cover the bowl with a clean cloth or lid (not airtight) and place it in a warm spot (like inside an oven with the light on, or a covered shelf) for 8–12 hours or overnight.
5. Finish
Once thickened and slightly tangy, remove the chilli stems.
Stir gently and transfer to the refrigerator. It will continue to thicken as it chills.
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