We met Dr. Vijaya Venkat for the first time in 2008 and that is when we realised the harmful effect that dairy and dairy products have on us. Till then we were blissfully unaware of the growth hormones that are injected into cows to increase milk production, the milk protein being a myth, and the ubiquitous nature of milk being present in nearly every food item ! We reduced our consumption significantly but old habits die hard.
Slowly with Mami passing away, our old habits crept back. I decided to make curds at home, so started buying full cream milk. We didn’t know it then but this was a significant change that was detrimental to managing Krishnan’s pre-diabetes. Finally in Feb this year, we decided to go with Dr. Jammi’s ayurvedic medicine for managing diabetes and get off the dreaded “Metformin”. Thats also when we started reading various articles and books about managing diabetes without any medication. One of the major culprits is full cream milk :(:(.
We immediately shifted to Amul Cow milk, but we wanted to find ways to eliminate milk altogether. Then I remembered about the peanut curd that Mami had taught me to make. I made it once and never tried it again. Two days back, I made the peanut curd again and it turned out really well.
Its quite easy to make and it helps South Indians get off dairy. As many of you know most South Indians can survive anything with curd rice :):) and Krishnan is no exception like me (I don’t like curd at all).
Here is the step-by-step process of making peanut curd –
- Soak peanuts overnight or for a minimum of 8 hours.
- Rinse well and drain off the excess water.
- Use a mixie to turn it into a paste, add some room temperature water to dilute the paste.
- Using a cheesecloth or a piece of dhoti folded over twice, filter the mixture.
- Again use some water and pulse it a few times.
- Do step 4 again for another round of peanut milk.
- Slightly heat the peanut milk and set curds like you do regularly.
There is a very slight nutty taste to the curd but the minute you mix it into raita or rice or chutney, it tastes no different than regular curd.
