"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fruit & Nuts
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-06-2017, 01:20 PM   #1
Senior Cook
 
seans_potato_business's Avatar
 
Join Date: Jan 2008
Location: Edinburgh, Scotland
Posts: 257
How to thicken "natural" peanut butter?

If I pulverise peanuts in my food processor they ultimately form a medium-low viscosity liquid. Leaving the liquid to stand for a few weeks at ~15 C (~60 F) doesn't result in an appreciable amount of oil rising to the top. I would love to centrifuge it but that equipment is expensive and I can't think of a way to securely attach a container to the inside of my washing machine or else I'd try that!

Does anyone know of a way to extract the oil or, alternatively, to thicken the liquid without having to remove the oil?

__________________

__________________
We don't inherit the Earth from our parents; we borrow it from our children.
seans_potato_business is offline   Reply With Quote
Old 03-06-2017, 02:22 PM   #2
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,045
Xanthan gum should do the trick. It's used in commercial products as a stabilizer and to keep solids and liquids from separating. It's also completely safe, as far as additives go.

You will probably have to play with the amounts, but be aware that a little goes a long way.
__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 03-06-2017, 02:34 PM   #3
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,147
When I make my own peanut butter I usually need to add a little oil in order to thin it enough for the machine to work. I've never had a problem with just roasted peanuts yielding a runny product.

What are you using the peanut butter for?

If you refrigerate it the peanut butter will thicken until it returns to room temperature.

For a sandwich you could try combining the runny peanut butter with another ingredient, cream cheese, mashed banana, grated carrots, etc...

For baking cookies or cakes, try cutting back on the other fat and liquid in the recipe.

For frosting mix it with powdered sugar, powdered milk or cream cheese to thicken it.
__________________
Aunt Bea is offline   Reply With Quote
Old 03-06-2017, 04:41 PM   #4
Senior Cook
 
seans_potato_business's Avatar
 
Join Date: Jan 2008
Location: Edinburgh, Scotland
Posts: 257
Quote:
Originally Posted by Aunt Bea View Post
When I make my own peanut butter I usually need to add a little oil in order to thin it enough for the machine to work. I've never had a problem with just roasted peanuts yielding a runny product.

What are you using the peanut butter for?

If you refrigerate it the peanut butter will thicken until it returns to room temperature.
I find that if you just stop the blender four or five times to remove it from the sides then you don't need to add oil at all. If you stop before you've completely ground the nuts then you can have a thicker consistency but I want it smooth. It's intended to into chocolate peanut butter cups which I want to take to work and share so I don't want to rely on refrigeration.

I don't think my peanuts are roasted; just salted. I rinse off the salt and then dry briefly in the oven before processing.
__________________
We don't inherit the Earth from our parents; we borrow it from our children.
seans_potato_business is offline   Reply With Quote
Old 03-06-2017, 07:18 PM   #5
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,147
Quote:
Originally Posted by seans_potato_business View Post
I find that if you just stop the blender four or five times to remove it from the sides then you don't need to add oil at all. If you stop before you've completely ground the nuts then you can have a thicker consistency but I want it smooth. It's intended to into chocolate peanut butter cups which I want to take to work and share so I don't want to rely on refrigeration.

I don't think my peanuts are roasted; just salted. I rinse off the salt and then dry briefly in the oven before processing.
I would not rinse the salt from the peanuts. I would leave them as is or purchase unsalted roasted peanuts to start with. Next I would heat the nuts briefly in the microwave before putting them into the blender, the heat will help release the natural oils.

You could also try adding some graham cracker crumbs or confectioners sugar to the peanut butter filling that you are using for your peanut butter cups to make a stiffer filling.

The filling in this cookie recipe would make a good starting point.

Peanut Butter Balls II Recipe - Allrecipes.com

Good luck, enjoy eating all of the various experiments!!!
__________________
Aunt Bea is offline   Reply With Quote
Old 03-06-2017, 08:24 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 42,887
Just curious, what kind of peanuts did you use?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-07-2017, 07:31 AM   #7
Senior Cook
 
seans_potato_business's Avatar
 
Join Date: Jan 2008
Location: Edinburgh, Scotland
Posts: 257
Quote:
Originally Posted by Andy M. View Post
Just curious, what kind of peanuts did you use?
Only the finest, cheapest kind! https://groceries.asda.com/product/s...-peanuts/34067
__________________
We don't inherit the Earth from our parents; we borrow it from our children.
seans_potato_business is offline   Reply With Quote
Old 03-07-2017, 07:51 AM   #8
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 3,163
Quote:
Originally Posted by seans_potato_business View Post
If I pulverise peanuts in my food processor they ultimately form a medium-low viscosity liquid. Leaving the liquid to stand for a few weeks at ~15 C (~60 F) doesn't result in an appreciable amount of oil rising to the top. I would love to centrifuge it but that equipment is expensive and I can't think of a way to securely attach a container to the inside of my washing machine or else I'd try that!

Does anyone know of a way to extract the oil or, alternatively, to thicken the liquid without having to remove the oil?
Nothing like a closed container tied securely with a string or rope and whirled around in a vertical circle for a cheap centrifuge. Just make sure it's tied really securely, or it might end up being a not so cheap centrifuge.
__________________
medtran49 is offline   Reply With Quote
Old 03-07-2017, 09:21 AM   #9
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,147
Look for dry roasted peanuts, I noticed that the ones you used have oil added to them.

You might also be able to extract some of the oil if you heat the peanut butter and pour it into a fine meshed sieve to drain. If you don't have a fine screen sieve you could try lining a colander with a paper coffee filter.

It all sounds like a lot of work to me, I would probably just give in and use my favorite brand of peanut butter. I don't see a big advantage to using peanut butter ground at home from store bought peanuts over just using store bought peanut butter.

Who am I kidding, I would probably just buy a package of Reese's peanut butter cups. Why tamper with perfection, LOL!!!


Good luck!!!
__________________
Aunt Bea is offline   Reply With Quote
Old 03-07-2017, 10:34 AM   #10
Senior Cook
 
seans_potato_business's Avatar
 
Join Date: Jan 2008
Location: Edinburgh, Scotland
Posts: 257
Quote:
Originally Posted by medtran49 View Post
Nothing like a closed container tied securely with a string or rope and whirled around in a vertical circle for a cheap centrifuge. Just make sure it's tied really securely, or it might end up being a not so cheap centrifuge.
I did consider it briefly, but supposing I could generate a respectable 50 G-force, I'd need to maintain that for over 14 hours in order to replicate a month of standing on a shelf.

I may end up just buying commercial peanut butter but I think I will also try xanthan gum.

Reece's are way too expensive for me to take batches into work with me!
__________________

__________________
We don't inherit the Earth from our parents; we borrow it from our children.
seans_potato_business is offline   Reply With Quote
Reply

Tags
butter, how to, other, peanut butter, peanuts

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:49 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.