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?
2 comments:
I haven't made almond butter yet; peanut butter i have... and i kept it in the fridge for a week or so.
Maybe it's the oils in the peanuts that help those 'keep'?
I just found a link that did the same thing you did (except the water)
here's what it says:
"After the almonds are ground into a paste, add a small bit of sea salt for taste, if desired. At this stage, break the clumps up with a spatula and add a plant oil of choice (peanut, olive, canola - it doesn't matter as long as it's natural) in small doses to get the consistency you want for your raw almond butter.
Store in a jar and remember that raw almond butter will stay good at room temperature for roughly 3 weeks, at which point it must be refrigerated to stay fresh."
when you think about how we make raw almond milk
(no oil), that only keeps for 3 days.
P.S.
I just remembered; when i pulled what was left of the peanut butter out of the fridge a week later, it was still nice & creamy like the store bought stuff. Adding oil makes sense with almonds seeing they're pretty much an oil-less nut.
Post a Comment