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Old 03-07-2017, 10:40 AM   #11
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I believe commercial peanut butter makers use Spanish peanuts. There may be difference in the amount of oil in them, making the butter thicker.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 03-07-2017, 11:14 AM   #12
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Originally Posted by seans_potato_business View Post
I may end up just buying commercial peanut butter but I think I will also try xanthan gum.
I think it may work well for you. I make homemade hot sauces and ketchup, and just a small addition of xanthan helps thicken it a bit and keeps the solids in solution. If I don't use it, all the good stuff ends up sinking to the bottom of the bottles.

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