Curd & Butter Milk

Curd

Ingredients:

  • 1 cup Plant-based Milk (In the video, we’ve used Soya Milk, Cashew Milk and Peanut Milk)
    ½ Tbsp Starter OR 6-8 Green Chilli Stems
  • Heat the plant-based milk to a light simmer (do not boil) and after about ten minutes take it off the heat and let it cool down until it’s lukewarm.
  • Put it into a recipient and add either ½ tbsp of starter (starter is just some already made plant-based curd) or lay 6-8 green chilli stems on the surface.
  • Cover with a cloth or a lid and put it in a dark, warm (not hot) place and let it set for 8 – 10 hours or overnight.
  • That’s it! Your silky, creamy curd is ready!
    You can eat it just as it is, or use it to make any curd-based recipe like raita or buttermilk.

*Note: If you’ve used chilli stems to set the curd, remove them before eating.
*Second note: save a bit of your delicious curd and use it as a starter for your next batch!

Butter Milk

Ingredients:

  • ¼ cup Plant-based Curd of your choice
  • 4 – 6 Ice Cubes
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Salt (white or black) or as per taste
  • 2 tsp Sugar or as per taste (optional)
  • 1 cup Water
  • Toppings (Optional): Coriander Leaves, Mint Leaves, Chaat Masala, Black Salt, etc (We’ve used Boondi – or Gram Flour Balls, and Pani-Puri Masala)

Start by putting the curd into a blender. Add 2 – 3 ice cubes, followed by the cumin powder, coriander powder, salt and sugar. Finally add the water and blend very well until the mixture is smooth and homogenous. Put the remaining ice cubes into a glass and pour the ultra-fresh buttermilk on top, add toppings of your choice, sip and experience the refreshing tastiness of your plant-based buttermilk.