High Protein Vegan Curd Made at Home Without Milk for Just 10 Rupees A Thick and Creamy Dairy Free Alternative
Homemade protein rich curd can be prepared without milk using soybeans offering a budget friendly vegan option that is thick creamy nutritious and contains high protein suitable for lactose intolerant and health conscious people
Curd has always been a staple in many households, especially during summer when it is commonly paired with meals for its cooling effect and nutrition. Traditionally made from milk, it is also known as a good source of protein for vegetarians. However, many people are now exploring dairy free alternatives that are both healthy and affordable.
Interestingly, curd can also be prepared without using milk at all. This dairy free version is especially useful for those who are lactose intolerant or prefer to avoid animal based products. What makes it even more appealing is that it can be made for nearly ten rupees and still delivers a thick, creamy texture similar to regular curd.
The key ingredient for this high protein vegan curd is soybeans. Easily available in local grocery stores, soybeans are naturally rich in protein, making this alternative a powerful nutrition option. A small batch can provide a significant amount of protein, making it suitable for daily consumption.
The process begins by selecting good quality soybeans, washing them properly and soaking them for around eight to ten hours. This step helps soften the beans and prepares them for blending into a smooth mixture.
Once soaked, the outer skin of soybeans is removed by gently rubbing them with hands. They are then washed again thoroughly to ensure cleanliness. After this, the soybeans are blended with a little water to form a thin paste, which becomes the base for the next step.
To extract soy milk, the paste is poured into a clean cloth placed over a container. Water is added gradually while squeezing the cloth to collect the liquid. This process yields approximately one litre of soy milk, which forms the foundation for the curd.
The extracted soy milk is then boiled on a low to medium flame for a few minutes. Some people also add cardamom powder for a light aroma. Once it cools down to a lukewarm temperature, a small amount of curd starter or regular curd is added to initiate fermentation.
After setting it aside for six to eight hours, the mixture transforms into thick and creamy soy curd. The result is a protein rich, dairy free alternative that closely resembles traditional curd in taste and texture while offering a healthier plant based option.
