Vegan Curd with Soy Milk

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.