Ingredients
500ml Peanut Milk (preferably homemade unsweetened)
2 Green Chillies (fresh, with stems intact)

Instructions
Heat the peanut milk in a pot on low-medium heat, stirring frequently to prevent residue from settling at the bottom. Heat until it’s warm but not boiling it should be comfortable to the touch.

Remove the pot from the heat and allow the milk to cool down, slightly warmer than room temperature. This is crucial to avoid killing the bacteria in the chillies that help ferment the milk.

Keep the green chillies whole with their stems intact. The stems have natural bacteria that help in fermenting the milk.

Pour the warm peanut milk into clean glass containers or jars. Add the green chillies into the milk, making sure they are submerged. Stir gently wto distribute the bacteria evenly.

Cover the jars with a thick cloth or blanket to maintain warmth. Place the jars in a warm spot ovwernight (or around 10-12 hours) for the milk to ferment. If your home is cooler, try putting the jar in the oven with just the light on for added warmth.

In the morning, check if the curd has set. If it's still runny, let it sit in the warm spot for a few more hours until it thickens.

Once set, refrigerate the curd for at least 6 hours. This will help firm up the texture and enhance the taste.

Once chilled, your peanut curd is ready to enjoy! Use it as a dairy-free yogurt substitute in recipes, or enjoy it plain.

Tips:
If the curd isn't setting, you might want to find a warmer spot for the fermentation.
Make sure to keep everything clean to avoid unwanted bacteria interfering with the fermentation process.
Enjoy experimenting with this plant-based curd!

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