Non diary milk and curds have been a topic of intrigue for me.. As might be the case with many of you...
I decided to give it a try with the cheapest option.. Peanuts.
So this is a trial that was super successful and has been given the thumbs-up by everyone in the family.
It may seem tiresome and a whole lot of work.. But it's worth it all.
I started off with one cup peanuts and 1/4 cup rice.
Soak 1cup peanuts and 1/4 cup rice separately ,overnight.
Drain and grind the peanuts with enough water(the basic ratio is 1:4..your can decrease water if you want a thicker milk.. Try not to increase as it will be very watery)
Now sieve the Pulp through a cheesecloth on a strainer... Squeeze the hell out of the Pulp... return the Pulp into the blender and blend with more water (so calculate earlier it self.. How much water you will use...
We have to blend and drain the Pulp from 3 to 4 times to remove the last drop of milk)
Do the same thing with the soaked rice ..Dont mix the mylks.Keep them in separate bowls.
Drain and grind the peanuts with enough water(the basic ratio is 1:4..your can decrease water if you want a thicker milk.. Try not to increase as it will be very watery)
Now sieve the Pulp through a cheesecloth on a strainer... Squeeze the hell out of the Pulp... return the Pulp into the blender and blend with more water (so calculate earlier it self.. How much water you will use...
We have to blend and drain the Pulp from 3 to 4 times to remove the last drop of milk)
Do the same thing with the soaked rice ..Dont mix the mylks.Keep them in separate bowls.
Now heat the peanut mylk on medium flame and dont forget to stir even for a minute...it will cook to a coagulated mess.
Keep stirring.. And while you see the liquid heating up... Add the rice mylk little by little[tablespoon by tablespoon.. Not stopping the stirring even then.
Keep stirring till you see a nice thickened mylk... You do not have to boil it fully... One the mylk thickens to a consistency thick enough to coat your spoon slightly.. Take it off the heat.
Your thick and tasty peanut milk is ready.. Serve with Jaggery ,honey or date syrup or just drink as is....My son loves to have to it with spoonfull of Maltova or Proteinex,post his workout.
To make curd.. Wait till the mylk is lukewarm..
The options for setting a curd are 1. Green chilly crowns..
2.probiotic powder capsule(expensive)
3.a little yogurt ..just to get the promotion bacteria in.
4.vegan curd
The options for setting a curd are 1. Green chilly crowns..
2.probiotic powder capsule(expensive)
3.a little yogurt ..just to get the promotion bacteria in.
4.vegan curd
I used a little curd (made from milk),for the first time..once I got a good result ..I have been using vegan curd for the setting.
Set it just like you would set curd.
Setting time varies..
My first curd set in 5hours.. The second one I kept over night.
Another point....The nut curd will not give the sourness one gets from curd from milk... Option is to mix in some lemon juice either while serving of while setting the curd... I serve it with lemon drops and salt.
https://www.facebook.com/suchitra.menon.14/videos/10155157249742805/
Review
Most versatile curd.. I served my kids curd rice yesterday and though they were aware of it not being the real curd.. They lapped it all up and asked for more...
No comments:
Post a Comment