70 g peanuts (not roasted)
720 g water
Wash peanuts and put them to soak in water for 2 to 8 hours. Rinse and sieve (leave or remove the outer skin). Place the peanuts in a blender and process for a minute, then add a small amount of the water and continue processing until you obtain a smooth paste (it’s smoother with less water at start). Slowly add the rest of the 720 g of water and blend it all together. For a raw version you can heat only up to 40° C. Otherwise, to make the liquid become thicker, heat and allow to boil 2 or 3 times, stirring constantly. If you want a milk that is smoother, it is recommended to pass it through a sieve and squeeze out the liquid, as much as you can.
Variante: le stesse proporzioni e procedura si applicano al latte di mandorle (mettere a bagno almeno 6 ore), anacardi, sesamo, cocco (usare acqua a 40° C e setacciare due volte). Si possono aggiungere 4 datteri gonfiati in acqua e frullarli insieme al momento dell’aggiunta dell’acqua.
Variations: the same proportions and procedure apply to almond milk (soak at least 6 hours), cashew (soak at least 20 minutes), sesame (soak at least 20 minutes), coconut (use water at 40° C and sift 2 or 3 times). You can add 3 to 4 dates that have previously been soaked 20’ in water and blend together before adding the rest of the water.