PLANT-BASED NON-DAIRY (VEGAN) CURD
The curd prepared from plant-based milk is nutrient dense and hence should be consumed in limited quantities. It is ideal to consume buttermilk made by adding four to five cups of water to one cup of curd.
DISTINCTION BETWEEN CURD MADE FROM PLANT-BASED MILK AND DAIRY MILK
The very composition of the milk from these two sources is glaringly different. The milk produced by a mammal is meant for its offspring and hence its composition is unique and in accordance with the nutritional requirements of the offspring. It is meant for her offspring alone and none else. On the contrary the milk extracted from plantbased sources too is unique in the sense that its nutrients can be absorbed efficiently by the whole of the human race which consumes it. The curd made from plant-based sources doesn’t set tight like the curd made from animal milk as their composition is different.
For example, the fat present in curd made from coconut milk is heat sensitive and melts even at 200C. Coconut milk curd remains tight in refrigerator but becomes loose at room temperature.However,plant-based curds are a rich source of Vitamin B12 and probiotics. A considerable percentage of population today is suffering from B12 deficiency and is taking solace in supplements. If the whole of the human race turns to plant-based products for all its nutritional needs and uses them judiciously and not greedily almost all the problems (health, environment) being faced today will disappear.
A TIP FROM TRADITIONAL WISDOM BY DR. KHADAR VALI Refrigerator entered Indian homes on a larger scale only five to six decades ago. Then how were we preserving food and curd six decades above? A basket filled with moist sand used to be placed in a cool corner of the kitchen and curd was kept in a clay pot neck deep into it. They ensured that the sand stays moist and cool. Those who have the opportunity to dedicate a corner in your kitchens may adopt this method.
A WORD OF CAUTION
We generally do not boil milk obtained from plant-based sources. We only warm up the milk using hot water bath method.Therefore,utmost hygiene needs to be maintained during the process of extraction of milk, fermentation and preservation to prevent contamination. This curd should be consumed within two days from the day of preparation.
