It has been more than five years since I ate good Indian yogurt. So, I decided to make some from scratch using soy milk. With the yogurt, I made some curd rice.
This. Is. Bliss.
Vegan Yogurt
Making vegan yogurt is very simple.
- Buy any vegan brand of yogurt
- Add 2 tbsp and 16 oz of westsoy soy milk (this brand only, as it has no preservatives or gum that interferes with the curdling process) to a mason jar
- Keep the mason jar in an instant pot in the “yogurt” option for 12-15 hours
Curd rice
- Heat oil and add a bit of garlic, mustard seeds, curry leaves and chopped onions and heat it until it’s brown (I added some lotus seeds but this is optional)
- Add equal parts of steamed white rice and yogurt.
- Serve it hot or cold - both taste equally good.
Also, if you feel like experimenting more with this, try adding pomegranates to this.
