Homemade peanut butter. This is a thing that I do now. This is how I got there:
1. I eat a lot of PB&J sandwiches...I should probably switch to Skippy Natural to feel better.2. Hmm, this natural peanut butter still has a bunch of sugar and oil. Maybe I should try the old fashioned stuff that's just peanuts and salt. That should be better for me, right?
3. It's pretty annoying how this oil separates from the old fashioned stuff. I hear if I whirl it in the food processor and then put it back in the jar it'll stop separating (true).
4. If I'm going to go through the trouble of taking all the PB out of the jar, putting it through the food processor, and then putting it back in the jar I should just try making my own.
That brings us to where I am now. I make my own peanut butter. It is super easy. It is versatile. Want to make other nut butters (say, almond, cashew, or hazelnut)? Same idea, though you might need to add a touch of oil. Want to go crazy and make chocolate peanut butter (or homemade nutella)? Just add chocolate chips at the end. I know it seems crazy but the heat of the blades will melt them into the butter.
A couple notes. I use dry roasted unsalted peanuts. I find that I don't need to add any extra oil though many people do. I add salt at the end to taste. I've made a handy little video that shows you how quick and easy it is to make. First, nuts in food processor. Turn on. What you'll see is that it goes from crushed peanuts to peanut sand to this weird peanut ball that just spins around in there. Totally normal. Just keep going. Peanut ball somehow smooths out and then you have the peanut butter. Stop food processor, add salt, whirl to mix and enjoy. (As an added note, I had read that once you hit the peanut butter stage...keep going. To be fair, I miss the smooth, super creamy texture of regular PB. I heard the "keep going" whips things up a bit lighter and makes things super smooth. I did this for my last batch, I haven't tried it yet, so I can't confirm.)
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