The recent
salmonella scare made me think again how much I love making my own peanut butter. For years I bought the kind at Harry's & Whole Foods where the machine grinds it and it flops out into the container you're holding, right there. That stuff is so good, that once you try that, you'll never want Jif, Skippy, or Peter Pan in you're house again. It is to die for. Even my dear husband, who loves him some processed foods, now turns up his nose at the jarred stuff. But, as with anything that folks become snobs about, that stuff at Whole Foods was
expensive, y'all! So one day I got the bright idea to throw some peanuts in my Cuisinart and do it myself, at home. There are people who don't believe this is possible. So I thought I'd give you a little tutorial on how you do it, if you've never tried.
First, pick your peanuts. I use a mix of plain and honey roasted peanuts (although my absolute favorite is just honey roasted peanuts, alone.
Sweet goodness).
Into the Cuisinart they go. I don't know about how other food processors hold up to PB-making, so if you've tried it and have an opinion, certainly leave a comment about it.
I process mine for 3 minutes. Too little and you can't spread it, too much and you could drink it. You'll have to watch yours and get a feel for how your machine works.
This would be not quite done enough, for my taste:
When it's done, put it in an airtight container and there you go! Homemade peanut butter; salmonella-scare free.
Into the Cuisinart they go. I don't know about how other food processors hold up to PB-making, so if you've tried it and have an opinion, certainly leave a comment about it.
I process mine for 3 minutes. Too little and you can't spread it, too much and you could drink it. You'll have to watch yours and get a feel for how your machine works.
This would be not quite done enough, for my taste:
When it's done, put it in an airtight container and there you go! Homemade peanut butter; salmonella-scare free.
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5 comments:
I should do this for my man. He's been reading up on peanut butter with all his time off! ha
Does the oil separate like the natural jarred peanut butter?
There is a little bit of oil separation, but not like the store-bought natural peanut butter. This may depend, too, on how much you process it. But there's not much.
I am going to try this and see how it goes. We eat an awful lot of peanut butter around here. I confess, though, I'm not much of a nut fan and generally prefer the sugared-up kind. I buy the natural stuff for Nora because I feel guilty for my bad PB love.
Okay, I tried it. I used unsalted peanuts, simply because I was in the store and I couldn't remember what kind you used in yours. I added salt during the process; it seemed like I added a lot, but I can't taste it in the finished product. Nora loves it! She's eating it off of a spoon right now. I'm so-so on it, but I think I will like it better if I use salted nuts next time and throw in some honey roasted for sweetness like you did. The good news is that it was so quick and easy, I don't see why I would ever need to go back to using jarred again. Thanks, Lindsay!
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