Pnut ’Gurt

Vegan, but make it Greek.

₹120 / 100g

Stone-ground organic peanut mylk, set with a vegan culture and strained Greek-style. Surprisingly creamy, no thickeners, no fillers, no compromises.

●

Small Batch

✿

Clean Food

◷

18-Hour Process

☉

Made in BLR

Stone-ground organic peanut mylk, set with a vegan culture (acidophilus + bifidum), then strained Greek-style to thicken. No starch fillers, no thickeners, no added sugar.

Energy110 kcal
Protein9 g
Carbohydrates4 g
of which sugars3 g
Fat7 g

Approximate values per 100g. Boilerplate - to be replaced with lab figures once finalised.

Sourcing

Where the goodness comes from.

Peanuts from a single Andhra Pradesh farm practising rain-fed rotational farming - no pesticides, no monocropping, no irrigation pumps. Stone-ground in small batches the day before culturing.

Packaging

Glass jars, paper-and-twine.

Glass jars only - re-usable, returnable, and absurdly satisfying to hand-wash. Every batch ships with a paper-and-twine seal and a return label for sending the empties back. Plastic-free, except for the lid liner (we’re working on it).

Sustainable agriculture

Soil, slowness, and good practice.

Peanut, grown without pesticides or monocropping, is a soil-restoring crop - it fixes nitrogen back into the earth. Our partner farm rotates peanut with millet to give the soil rest. Plant-based is only sustainable when the plants themselves are grown well.

The 18-hour way (rooted in Ayurveda)

Patient food, ancient wisdom.

Peanuts are technically kshudradhanya in Ayurvedic taxonomy - heavy, grounding, energising when properly soaked or ground. Fermenting them through a yoghurt culture is a new-meets-old idea that makes them dramatically easier to digest. Same 18-hour patience, just on a different mylk.

From the tribe.

★★★★★ 4.9 average · 12 reviews · boilerplate

★★★★★

Cleaner than anything in the supermarket aisle. The texture is unreal - dense and creamy in the best way.

- Aanya · Indiranagar

★★★★★

Finally a yoghurt that doesn’t taste like a science experiment. Worth every paisa.

- Karthik · HSR Layout

★★★★★

Glass jars are a chef’s kiss. The yoghurt is even better than the packaging suggests.

- Priya · Koramangala

★★★★★

Showed up cold, sealed, and on time. Has become a weekly habit in our home.

- Rohan · Whitefield

For feedback only.

Pnut ’Gurt

Where the goodness comes from.

Glass jars, paper-and-twine.

Soil, slowness, and good practice.

Patient food, ancient wisdom.

From the tribe.

More from Vol II · Peanut Mylk.