Prep Time: 12 hours

Cook Time: 10 minutes

Servings: 4-5 Servings

Ingredients

• 1 cup raw peanut soaked for 8 to 12 hours
• ½ cup brown rice soaked for 8 to 12 hours or 1/2 cup brown rice powder/flour
• 6-8 cups water/1 lit
• 5 – 6 chili tops(with little chili left in it) / non-dairy curd starter

Method

• Put peanuts in a blender and blend till you get a smooth paste adding, a little water at a time.
• Similarly, make rice milk separately.
• Stir the peanut milk and boil on low heat.
• Once it starts to thicken, start adding the rice milk slowly while stirring to prevent clumping.
• Let the milk fully boil and thicken.
• Cool to body temperature.
• Set the yoghurt using the chosen starter the first time you make it, and keep some as a starter for the next batch.
• The starter can also be stored in the freezer.

Note- If you want a thick-set curd then use 6 cups of water for making the milk or if you prefer a bit runny curd, use 8 cups of water.

To know more, please visithttps://sharan-india.org/healthy-recipes/

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