Leaf curd (or leaf concentrate) is the name for extracted plant proteins from edible plant leaves.
In many places where animal protein consumption is not appropriate, finding alternative low-cost plant-based proteins can be very problematic. Whilst some cultures have a history of using tofu - bean curds - these are not universally accepted for consumption.
Very generally, the process involves breaking up plant leaves manually, then bringing the mash to the boil in a boil of water. The proteins can then be scraped off the surface of the water and excess water removed.
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Leaf for Life have been working for some time on developing models for production of leaf curd at various scales
Fergus Drennan has a photo blog showing how he used and adapted these methods on a kitchen scale