Dairy Free Yogurt

1. Discard the water used for soaking. Using fresh water, grind the raw rice and peanuts. Use only 2 cups of water initially. Strain.
2. Add another 2 cups of water to the remaining pulp and grind again. If you like the milk to be thinner, you can repeat the process once more.
3. Transfer the milk to a pan. Bring to boil on a low flame, continuously stirring. Now boil the peanut milk on a low flame. Once it comes to a boil, keep stirring and allow it to boil for 10 min or so till it thickens (this means the rice is cooked).
4. Let the mixture cool to lukewarm temperature. Now it is ready to add the culture. Add the lemon juice and the green chilli tops to this. Mix well. Leave it covered, at room temperature, for about 8 hours (about 12-15 hours in colder climes).

Yoghurt is ready. For the next batch, use the culture from this batch of yoghurt. This can be stored in refrigerator for a week.

Note :- This yogurt will not taste the same as dairy yogurt. It needs to be flavoured to mask the peanut/rice taste.

Hence this is great for Raitas, Chaas, Dahi bada,  Kadhi, biryani and other such uses!

Making Yogurt with other nuts:- 

Use the same method as given above, using almonds or cashew nuts. You can omit using rice. There is also no need to strain the milk or boil it. Instead just heat it to lukewarm and add the chilli stems and lemon juice.

Scroll down for a delicious Mint Raita recipe 🙂