Peanut Yogurt (same for Almond or walnut yogurt.)

Soak 150 grams of raw (unroasted) peanuts for 4 hours or overnight. 

Peel off the skins. 

Grind finely to a very smooth paste. Add 500 ml of water to make a milky liquid.

Strain the "milk" using a fine strainer or muslin cloth.

Stir the "milk" and boil slowly on  low heat. 

Cool to room temperature. 

Set the curds using a spoonful of starter ( i.e. lime juice on the first occasion,  and a probiotic bacteria sachet containing lactobacillus. Thereafter the best starter is a spoonful of the curd that was made the day before.)

Leave in a warm moist place for 8-12 hours for the curd to set.

Then refrigerate until used to prevent the yogurt from turning sour.

As the culture of bacteria matures the flavour of the curd improves over 2-3 weeks

Almonds or walnuts may be used as a substitute for peanuts for making Almond or walnut yogurt.
Fresh corn kernels can be used for making corn curd using the same process.