Per Serving: 1 bowl (≈ 150 g / 150 ml)
Soak ½ cup raw peanuts or cashews in water for 6–8 hours or overnight.
Drain and blend the soaked nuts with 1½ cups water to make a smooth, thick plant milk.
Transfer the milk to a pan and heat on low flame for 5–7 minutes, stirring continuously. Do not boil.
Let the milk cool until it is lukewarm (warm to touch, not hot).
Add 1–2 tablespoons vegan curd starter or probiotic capsule contents and mix well.
Cover and keep in a warm place for 8–10 hours to ferment.
Once set, refrigerate for 2–3 hours before use. Stir gently and serve.
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