Roasted peanuts won’t sprout, which is why it’s really important to get raw peanuts if you plan on soaking and sprouting them.
If you don’t have a big jar handy, put the raw peanuts into a large bowl. When you drain them, just pour the peanuts into a colander before you return them to the bowl. To make it easier to drain, poke holes into the lid of the mason jar and screw it on. When you drain the peanuts, the lid catches them but the holes let the water drain out.
It’s fine to leave the salt out of the soaking solution if you’re planning on a really quick soak where the peanuts don’t actually sprout.
If you have a small piece of fine mesh, you could place it over the jar instead of cheesecloth. If the peanuts absorb all of the water, top up the jar with more filtered water.
It’s really important to rinse the peanuts each day, so bacteria don’t grow.
If you like slightly sweet milk, add a few chopped dates or a drizzle of honey to the blender along with the peanuts. Compost the leftover peanut pulp or spread it flat on a baking sheet and dehydrate it. Then, grind it into a fine powder that you can use in baking. Fresh peanut milk lasts for up to 2 days in the refrigerator.
Stop the machine and scrape down the sides occasionally. If you want really smooth peanut butter, rub the peanuts between your fingers so the red skin falls off.
Put the dehydrated peanuts in an airtight container and store them at room temperature for up to 6 months.
It may take up to 17 hours for the peanuts to completely dry out.
