Tuesday, July 6, 2010

What's up with that? Almond Butter

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?