Peanut Curd


  • 1/2 litre peanut milk
  • 1/2 tsp lime juice/2 tsp rejeuvalec or green chilli stalks (with a little chilli left on it) as a first starter


Stir the “milk” and boil slowly on a low heat. Cool to room temperature. Set the curds using the chosen starter on the first occasion and thereafter the best starter is a spoonful of this curd. The starter can also be stored in the freezer for longer periods.