Peanut Curd / Groundnut Yoghurt

Peanut Curd / Groundnut Yoghurt

All those who are ardent fans of yoghurt, miss it very badly when they adopt veganism. In South India, they make sure to include curds to kids right from the 1st year. Else, they fear, the child might not take to curd. And they insist that curd MUST be a part of your daily diet. As one who has been brought up in such surroundings, not surprisingly, I missed my curds very badly when I adopted veganism for health reasons. However, keeping my health in front, I went without curd for a year without knowing that there does exist plant- based & non dairy yoghurt / curd. Once I came to know about this peanut curd, there has been no looking back.

Of course, there are many plant-based milk such as almond milk, cashew milk, coconut milk, rice milk, soya milk, etc. But frankly, my almond milk and coconut milk never set. I generally avoid soya products.  I didn’t try other two. But I succeeded with peanut milk and stuck to it.

Peanut curd, research says, has quite a few health benefits like healthy gut bacteria, rich in antioxidants and improves metabolism.

Many readers had asked what is groundnut / peanut curd and how it is prepared. I have already provided a recipe for groundnut curd mixed with ground rice / rice powder. This recipe does not use rice flour. Its more grainy than the earlier one. Groundnut being a legume, even if you are allergic to nuts, you can safely include it in your diet.

How do you set this peanut curd?

There are different ways for this.

  1. If you are a non vegan but want to try this just for the sake of it, you can set it with normal curd.
  2. Vegans who already have non dairy curd, can set it with that.
  3. People who have access to probiotic capsules can use them. However, I have not tried them and so cannot comment.
  4. You are a vegan and do not have vegan curd, not to worry. You can set with Chilli stems (crowns as some call it). I have tried both dry red chilli / green chilli with stems. However again, for me this method worked best when I set a small cup (1/4 cup– 60 ml) of peanut milk with 10 to 15 chilli stem / crowns. You can use this as the starter / Jaman to set further curds.

Peanut Curd / Groundnut Yoghurt

I have used the standard measuring cup for this recipe. 1 cup = 250 ml
Prep Time10 mins
Cook Time10 mins
soaking time6 hrs
Total Time20 mins
Course: Side Dish
Cuisine: Other - Indian
Keyword: Peanut, Groundnut, milk, curd, yogurt, non-dairy, vegan, plant-based
Servings: 3 cups
Author: Rama G


  • ½ cup raw peanuts / groundnuts
  • 1½ cups water


  • Wash the raw groundnuts and soak in water for a minimum of 6 hours.
  • Drain and rinse well number of ttimes and grind to a very fine paste adding little water at a time.
  • Use up all the water.
  • At this stage you can either strain it or use it as it is. 
  • I prefer to strain it through a cheese cloth so that not much of pulp remain out. It is neither too thin, nor too thick. 
  • Boil the strained milk till it comes up like normal milk. 
  • Cool and when it is warm enough, set as explained in the post. 


  1. I use 3 times water to grind the peanuts and extract the milk. However, for a thicker / thinner milk you can adjust the water.
  2. When I tried to set the entire curd with chilli stems / crowns, it took more than 24 hrs to set. But when I set a small quantity ( 1/4 cup) with green chilli crowns it got set overnight. However, people do succeed in setting the entire curd with chilli crowns. You can try. 

Peanut curd

You can also check more recipes with groundnut curd here:

Groundnut curd Kadhi

Groundnut Bajra Paratha

Palak Kofta in Peanut Kadhi

Dahi Fulkopi

More n More Morkuzhambu

Majjiga Charu



  • Renuka
    Posted at 09:58h, 31 October Reply

    My milk split while boiling / heating.
    Is this normal?
    Can I continue to use it?

    • ramag
      Posted at 22:35h, 31 October Reply

      Hi. No. it is not normal. It shouldn’t split. Mine never does. If there was any residue of some citric ingredient in the vessel, or in the spatula that is used to mix the milk, it might happen. Pl try to check your vessel when you make it again again and let know. As for the split milk, can you make paneer out of it? Please try. Rgds

  • Angulakshmi
    Posted at 13:58h, 25 November Reply

    For people with acidity n digestion problems is this easy to have

    • ramag
      Posted at 14:45h, 27 November Reply

      Hello. Firstly if you are allergic to peanuts, then it might cause you problems. In general, fermented foods are good for your tummy. But they can create problems for certain people. You need to check with your physician / dietitian / nutritionist for best results. please do let me know so that it benefits other readers too.

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Welcome to my blog


February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.


Healthy Eating 🙂

Rama Ganapathy