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?

2 comments:

Stormy said...

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.

Stormy said...

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.