NOTE: Use this milk to make Creamy Peanut Curd!
Peanut milk is one of the cheapest dairy-free milks you can make at home. Plus it’s so easy to make! As simple as soak, blend, strain. Yay! Sounds too good to be true? You’re right; there *is* a catch—it has a very strong and peculiar peanutty smell! But wait… There *is* a solution too. Read on 🙂
The secret lies in the soaking technique.
The soaking technique used here is the same one used in my homemade soy milk recipe. The resultant milk is very smooth and creamy with just a barely-there peanutty flavor.
I generally use peanut milk in savory dishes like soups and milk-based gravies. It’s also awesome for making curd!
Preparation time: 15 minutes + soaking time
Yields: 4 cups (around 600 ml)
- 1 cup raw peanuts
- 4 cups water, plus more for soaking
- ½ lemon
- ½ teaspoon salt
1. Place the peanuts in a saucepan/kadhai and cover with water. Add salt, juice of 1/2 lemon + the squeezed out lemon peel and bring to a boil.
2. Boil for 2-3 minutes on high heat, uncovered. Turn off the heat and cover the saucepan. Keep aside for 4-5 hours*.
3. Discard the lemon peel. Drain & wash the peanuts well under running water.
4. Blend the peanuts with 1 cup of fresh water until smooth. Add the remaining three cups of water and blend again. You might have to do this in batches, according to the capacity of your mixer jar.
5. Line a colander with wet porous cotton cloth (or use double-filter) and strain the mixture through it. After straining for a couple of minutes, gather all the ends of the cloth together and twist until all the liquid is squeezed out. This will yield around four cups of milk. The residual pulp can be fed to dogs/cows/donkeys.
*Do this if you’re unable to use immediately after 4-5 hours: drain the soaking water and rinse well. Soak the peanuts in cool fresh water and refrigerate until you’re ready to proceed further.