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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.
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Old 03-07-2017, 11:14 AM   #12
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Quote:
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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