Ingredients
0
Instructions
Cooking Steps
Heat the soy milk in a pan over medium heat until it comes to a boil. Reduce the heat and let it simmer for a few minutes.
Remove the pan from the heat and let the soy milk cool down until it is warm but not hot.
Add the vegan curd starter or lemon juice or vinegar and mix well.
Cover the pan with a lid and wrap it in a thick towel or blanket.
Let the pan sit undisturbed in a warm place for 6-8 hours or until the curd has set.
Once the curd has set, refrigerate it for at least 1-2 hours before serving.
The vegan curd is ready to use. You can store it in the refrigerator for up to a week.
Community Reviews & Results
Sneha Rustagi
"Cooked this 3 days ago, and it was light on digestion while being super quick to cook. It requires minimal preparation time, which is ideal for a fast-paced routine. Will be making this again very soon."
Ananya Rustagi
"Made this for lunch on Tuesday, and Vegan Curd with Soy Milk has quickly become a household favorite. It has just the right amount of seasoning to keep things light yet tasty. A must-try dish on your wellness journey."
Chirag Chauhan
"Made this for lunch on Tuesday, and this Vegan Curd with Soy Milk recipe exceeded all my expectations. The ingredient ratio is spot on, giving it a rich and authentic taste. Giving this five stars for ease of prep and fantastic taste!"
Sameer Chandra Saxena
"Following this recipe for 2 weeks now, and this Vegan Curd with Soy Milk recipe exceeded all my expectations. The texture was amazingly soft, aromatic, and very satisfying. Will be making this again very soon."