My family are peanut butter addicts. My girls won't touch natural peanut butters. They've tasted Daddy's junk pb, and won't go back.The best I can convince them to eat is the Skippy Natural, which has palm oil instead of pho, and is lower in sugar. But, the stuff worries me. Between the mold (what's the name of it? I forget, and can't go grab my NT book because I'll wake dd) and the phytates, I'm concerned. So, I'd like to make my own. I'm thinking of ordering a bag of valencia peanuts, because I recall that they have less of the mold because they're grown in hotter, drier environments. Then, I imagine I should sprout them. Here's where I have some questions. I want to imitate a conventional style of peanut butter - very smooth grind, palm oil to keep it emulsified, a little Rapadura. Has anybody done this? Can I grind them smooth enough with either a food processor or a hand cranked meat grinder? Will just stirring the palm oil in be sufficient to emulsify the pb? And, at what proportion should I add the palm oil?
I have to admit, I'll be glad myself if I can make a peanut butter like this. As much as I try to love the healthy valencia peanut butter from Arrowhead Mills... I keep dipping back into the Skippy, too: Peanut butter has been a comfort food for way too long - it's one of my holdouts
I have to admit, I'll be glad myself if I can make a peanut butter like this. As much as I try to love the healthy valencia peanut butter from Arrowhead Mills... I keep dipping back into the Skippy, too