Cookbook:Peanut Milk

Cookbook | Ingredients | Recipes

| Vegan cuisine | Beverages |

Ingredients

• 1 dl peanuts
• 1 ml sea salt
• 10 dl water

Utensils

• a blender
• a colander
• a fine filter of some sort, e.g. a reusable coffee filter
• a funnel
• two bottles

Procedure

1. Rinse peanuts in colander. If salted peanuts are used, rinse well with hot water.
2. Place peanuts in blender with half of the water, and blend on high speed for about 1-2 minutes.
3. Add the rest of the water and blend on high speed for maybe 1 minute, until smooth.
4. Pour into a bottle, add the salt, shake, and put in the fridge for a few hours.
5. When most of the peanut flour has settled at the bottom of the bottle, pour carefully through a filter into another bottle.
6. When the filter starts clogging with peanut flour, squeeze out the milk, and rinse the filter. You can also use a spoon or something similar in the filter to help most of the milk get through before squeezing.

Notes

• Additional sweetener or other flavouring, e.g., vanilla, may be added to taste.
• The sea salt takes away the watery feeling. It should not taste salt. You can experiment as to what amount is right for you.
• The same goes for the thickness of the milk. Add more or less water to taste.
• Peanuts are extremely nutritious, and do not have the same health issues as soy.