Ingredients (for 450 mls milk):
- 1 1/2 cup Soaked Peanuts
- 2 cups Water
Soak the peanuts overnight. Remove them from the soaking water and put them into a blender. Add the water (½ cup at a time) and blend well until you’ve used the entire 2 cups of water.
Once it’s well blended, you’ll want to strain it by pouring it through a muslin cloth and wringing and squeezing the milk from the pulp. Don’t throw out this peanut pulp! It can be used in baking or in making chikki and other sweet or savoury dishes.
Store the milk in the refrigerator and use it within 4 – 5 days. Don’t forget to shake it well before use, as it separates during storage.
The milk obtained in this recipe is quite thick and is perfect for making curd. Don’t hesitate to add water (1 – 2 cups) if you’d like it thinner.