Why Vegan Curd Is a Healthier and More Sustainable Alternative to Dairy Curd

Curd, also known as yogurt in some regions, is a popular dairy product that is consumed worldwide. It is a creamy and tangy substance that is often used as a condiment or a base for dishes. However, due to ethical, environmental, or health reasons, many people are opting for a vegan lifestyle, which means avoiding any animal products, including dairy products. Fortunately, there is an alternative to dairy curd that is just as delicious and nutritious – vegan curd. In this article, we will explore what vegan curd is, how it is made, its nutritional benefits, and some delicious ways to use it.

What is vegan curd?

Vegan curd is a non-dairy alternative to traditional dairy curd, which is made by fermenting milk with bacterial cultures. Vegan curd, on the other hand, is made from plant-based milk, such as soy milk, almond milk, coconut milk, or cashew milk. The milk is heated, mixed with a vegan curd starter culture or probiotic, and left to ferment for several hours. The result is a creamy, tangy, and slightly sour substance that resembles dairy curd.

How is vegan curd made?

There are several methods for making vegan curd, but the basic steps are as follows:

Heat the plant-based milk: In a saucepan, heat the milk to around 180°F (82°C). This helps to denature the proteins in the milk, making it thicker and creamier.
Cool the milk: Let the milk cool down to around 110°F (43°C).
Add the starter culture: Add a vegan curd starter culture or probiotic to the milk and mix well. You can also use a spoonful of vegan curd from a previous batch as a starter.
Ferment the mixture: Pour the mixture into a clean and sterile jar or container, cover it with a lid, and leave it at room temperature for several hours or overnight. The longer you ferment the mixture, the thicker and tangier it will become.
Refrigerate the curd: Once the curd has fermented to your liking, refrigerate it to stop the fermentation process and thicken it further.

Nutritional benefits of vegan curd

Vegan curd is not only delicious but also packed with nutritional benefits. Depending on the type of plant-based milk used, vegan curd can be high in protein, fiber, vitamins, and minerals. For example:

Soy milk curd is high in protein, calcium, and vitamin D.
Almond milk curd is low in calories and high in vitamin E.
Coconut milk curd is high in healthy fats and lauric acid, which has antiviral and antibacterial properties.
Cashew milk curd is high in copper, magnesium, and phosphorus.

Moreover, vegan curd is cholesterol-free, lactose-free, and contains no animal hormones or antibiotics, making it a healthier alternative to dairy curd for those who are lactose intolerant or have a dairy allergy.

Vegan curd vs. dairy curd: Which is better?

Both vegan curd and dairy curd have their advantages and disadvantages, and which one is better depends on individual preferences, dietary needs, and ethical considerations. Dairy curd is a good source of protein, calcium, and probiotics, which are beneficial for gut health. However, dairy curd also contains saturated fats, cholesterol, and lactose, which can be problematic for people with certain health conditions or dietary restrictions. Vegan curd, on the other hand, is free of animal products, making it suitable for vegans and vegetarians. It also has a lower environmental impact and may be easier to digest for some people. However, vegan curd may be lower in certain nutrients, such as calcium, vitamin B12, and iodine, unless fortified.

How to use vegan curd in cooking

Vegan curd can be used in a variety of ways in cooking and baking. Here are some ideas:

Use it as a topping for granola, oatmeal, or fruit.
Mix it with herbs, spices, and vegetables to make a dip or a spread.
Use it as a base for smoothies, shakes, or frozen desserts.
Add it to soups, stews, or curries for creaminess and tang.
Use it as a substitute for dairy curd in recipes that call for it, such as raita, tzatziki, or lassi.

Vegan-Curd Recipes Video:

How To Make Curd Without Curd – Vegan Series By Nupur via Rajshri Food

Vegan curd recipes to try at home

Here are some simple vegan curd recipes that you can make at home:

Soy Milk Curd

Ingredients:

4 cups soy milk
1 tablespoon vegan curd starter culture

Instructions:

Heat the soy milk in a saucepan until it reaches 180°F (82°C). Remove from heat and let it cool down to 110°F (43°C).
Add the vegan curd starter culture and mix well.
Pour the mixture into a clean and sterile jar, cover it with a lid, and let it ferment at room temperature for 6-8 hours.
Refrigerate the curd for a few hours until it thickens.

Almond Milk Curd