{"id":39998,"key":"Leaf_curd","title":"Leaf curd","latest":{"id":1206184,"timestamp":"2025-11-27T19:40:16Z"},"content_model":"wikitext","license":{"url":"https://www.appropedia.org/Appropedia:Copyrights","title":"CC-BY-SA-4.0"},"source":"[[File:Leafu.jpg|thumb|Leafu]]\n\nLeaf curd (or leaf concentrate) is the name for extracted plant proteins from edible plant leaves.\n\nIn 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.\n\nVery 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.\n\n== External links ==\n\n[http://web.archive.org/web/20190606040549/https://www.leafforlife.org/PAGES/leaf_concentrate.htm Leaf for Life] have been working for some time on developing models for production of leaf curd at various scales\n\n[http://web.archive.org/web/20121130004643/http://www.wildmanwildfood.co.uk:80/pages/leafcurd-kombucha.html Fergus Drennan] has a photo blog showing how he used and adapted these methods on a kitchen scale\n\n{{Page data\n| license = CC-BY-SA-3.0\n| description = Leaf curd is a protein source from greens. Appropedia shares how to make it and why it matters for food access.\n}}\n\n[[Category:Food and agriculture]]"}