I thought I had taken pictures of the peanut butter process for my blog before, but I can't find them. Here is what you need: Dry-roasted unsalted peanuts, salt, peanut oil (or another neutral-tasting oil), and a food processor. I like to use bulk peanuts when possible to avoid wasting packaging, but sometimes it's hard to find the unsalted peanuts in bulk. If all you can get are salted peanuts, just omit the salt. If you start with oil-roasted peanuts, you may be able to skip the oil altogether or at least use less.
I start by dumping the whole jar of peanuts in my food processor and taking them for a spin. My food processor is a mini-sized one, so I can only make one jar of peanuts at a time:
After the peanuts are pulverized, I dump in the salt through the feed tube. I am conservative at first, because it's easy to add salt later but not so easy to take it out. I start with about a tablespoon of kosher salt.
I have tried making peanut butter without adding oil, but it does not spread well. I drizzle in about a tablespoon, maybe a little more, through the feed tube while the peanuts are spinning.
You won't get completely smooth peanut butter, but when you have added just the right amount of oil, the peanut butter will move freely in the food processor. Taste and add salt if necessary while it is still in the food processor.
I use a Pyrex bowl with a plastic lid for my peanut butter. It will be a little runny, but it firms up in the refrigerator. Storing it in the refrigerator keeps it from separating.
I decided to capitalize on my freshly-made peanut butter and have one of my favorite snacks...
A Fage, peanut butter, and banana yogurt bowl with a little ground flaxseed on top.
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