To ensure easy blending, soak peanuts in plenty of water overnight. The next day, drain but save the water. In a rush? skip this step and just blend a bit longer.

Combine the peanuts with double their volume of water (550-600ml); you can use the leftover soaking water. Blend for 30 seconds on high speed in a high powered blender (like Vitamix or Blendtec) or about 2-3 minutes if you're using a conventional blender.

Strain the pulp from the milk using a nut milk bag. The leftover pulp should be lightweight and fluffy. If not, combine with milk and blend for a longer time and strain again. Save the pulp for other recipes.

In a generously sized pot (since the milk will bubble up), heat the peanut milk to boiling. Then turn off the heat and let it cool to 100°F.

Mix in your starter or 2 heaping tablespoons of yogurt. Then transfer the inoculated peanut milk to a sterile glass container and add a loose-fitting lid.

Incubate at 100°F for 8 to 12 hours. Check the tanginess at the 8 hr mark using a sterilized spoon (do not double dip!). Keep checking every hour until the yogurt is as tangy as you like it. Afterwards, refridgerate it. It will become thicker once chilled.

Optional - strain! To make Greek-style thick yogurt, you can use the same nut milk bag (usually takes longer) or a couple pieces of reusable cheesecloth draped over a wire mesh sieve over a bowl to catch the whey. Let rest for a couple hours in the fridge or until it's the thickness you desire. Enjoy!