|License||CC BY-SA 4.0|
|Automatic translations||Français, Español, Kiswahili, 中文, العربية, Русский, more|
|Cite as "Leaf curd". Appropedia. 2021. Retrieved 2021-08-5.|
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.
[edit | edit source]
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