I am perplexed.
I made some yummy almond butter.
and to my utter disappointment
it went bad in less than 3 days.
Whats up with that?
I began with raw almonds - a couple of good sized handfuls. I placed those in the food processor and let them zip around the container for quite a while.
A lovely lump of mushed almonds formed. I scraped down the sides and processed some more.
I added a touch of sea salt and processed some more.
A really gooey (read sticky) 'butter' formed. But not quite what I wanted.
So I processed some more.
Almost there.
But not quite.
So I added a tablespoon of water.
Ahhhhhh. Success.
Well, at least for 2 or three days.
I did not refrigerate this. Maybe that is the problem? I don't refrigerate store bought raw almond butter though. So maybe this is not the problem?
Can't be that the life of homemade raw almond butter is less than 3 full days.
Can it?
Thoughts? Help?
A lovely lump of mushed almonds formed. I scraped down the sides and processed some more.
I added a touch of sea salt and processed some more.
A really gooey (read sticky) 'butter' formed. But not quite what I wanted.
So I processed some more.
Almost there.
But not quite.
So I added a tablespoon of water.
Ahhhhhh. Success.
Well, at least for 2 or three days.
I did not refrigerate this. Maybe that is the problem? I don't refrigerate store bought raw almond butter though. So maybe this is not the problem?
Can't be that the life of homemade raw almond butter is less than 3 full days.
Can it?
Thoughts? Help?
