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Hard Almond Butter

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  • Hard Almond Butter

    Everyone talks about how much they love Almond Butter.
    How they scoop it and spread it or dip fruit in it.

    Well my Almond Butter is hard.
    Very hard. I can't scoop it out.
    There is a layer of oil on top.

    I've tried turning the jar upside down. For days.
    The almond butter stays stuck to the bottom of the jar and the oil remains below it.

    This is the second jar (different brand) that I've tried.

    Any suggestions? Do I pitch this jar and try again?

    Can I save it?
    "Be careful what you pretend to be because you are what you pretend to be." Kurt Vonnegut
    "I love deadlines. I like the whooshing sound they make as they fly by." Douglas Adams
    "Moderation sucks." Suse
    "Wine is a vegetable." Meaty
    "Every decision you make, from what you eat to what you do with your time tonight, turns you into who you are tomorrow and the day after that." Cmdr Chris Hadfield


    Winencandy

  • #2
    Well first question - how have you been storing it? If in the fridge, then no wonder it's hard!

    Suggestion: - Try standing it in a bowl of very hot water for a bit and see if that softens it.
    La tristesse durera toujours...

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    • #3
      Can you stir the oil and almond paste together with a spoon? I remember havng to do that with peanut butter on the rare occasion I ate it.
      Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
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      • #4
        It was like that as soon as I brought it home.

        I've tried storing it in the cupboard, in the fridge, same thing.

        I've got it sitting in a bowl of hot water now...
        Last edited by winencandy; 10-24-2010, 02:46 PM. Reason: typo
        "Be careful what you pretend to be because you are what you pretend to be." Kurt Vonnegut
        "I love deadlines. I like the whooshing sound they make as they fly by." Douglas Adams
        "Moderation sucks." Suse
        "Wine is a vegetable." Meaty
        "Every decision you make, from what you eat to what you do with your time tonight, turns you into who you are tomorrow and the day after that." Cmdr Chris Hadfield


        Winencandy

        Comment


        • #5
          I'm lucky if I can stick a knife down into the Almond Butter.

          There is no stirring.
          "Be careful what you pretend to be because you are what you pretend to be." Kurt Vonnegut
          "I love deadlines. I like the whooshing sound they make as they fly by." Douglas Adams
          "Moderation sucks." Suse
          "Wine is a vegetable." Meaty
          "Every decision you make, from what you eat to what you do with your time tonight, turns you into who you are tomorrow and the day after that." Cmdr Chris Hadfield


          Winencandy

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          • #6
            hmm... Maybe S-V's idea would soften it up enough to be stirrable. If that fails, I'd say hunt for the machines that make it on the spot and use those.
            Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
            My Latest Journal

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            • #7
              Originally posted by naiadknight View Post
              hmm... Maybe S-V's idea would soften it up enough to be stirrable. If that fails, I'd say hunt for the machines that make it on the spot and use those.
              Thanks
              If S-V's idea doesn't work, I think I will try that.
              "Be careful what you pretend to be because you are what you pretend to be." Kurt Vonnegut
              "I love deadlines. I like the whooshing sound they make as they fly by." Douglas Adams
              "Moderation sucks." Suse
              "Wine is a vegetable." Meaty
              "Every decision you make, from what you eat to what you do with your time tonight, turns you into who you are tomorrow and the day after that." Cmdr Chris Hadfield


              Winencandy

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              • #8
                You pretty much always need to stir in the layer of oil that collects on top of a new jar. It takes some work, and can get kinda messy, but a necessary evil. Once you get the oil mixed in (I use a butterknife), the rest of the stuff is not hard. Gooey, and scoopable. Then always store it in the fridge. If it starts to separate again later, just stir it back in, otherwise the stuff at the bottom does get rock hard.
                My musings

                The old stuff

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                • #9
                  My trick with nut butters is to get an electric mixer with one beater. Stick the beater down in there, hold on to the jar for dear life, and let it mix. It will mix it way better than you can by hand. When finished mixing thoroughly, put the jar in the refrigerator. It separates more slowly than if you keep in unrefrigerated.

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                  • #10
                    Try to find a source for fresh ground like Whole-Foods or a food co-op. It doesn't last long enough to separate in my house.
                    Wheat is the new tobacco. Spread the word.

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                    • #11
                      Originally posted by john_e_turner_ii View Post
                      My trick with nut butters is to get an electric mixer with one beater. Stick the beater down in there, hold on to the jar for dear life, and let it mix. It will mix it way better than you can by hand. When finished mixing thoroughly, put the jar in the refrigerator. It separates more slowly than if you keep in unrefrigerated.
                      Thanks, but it is so thick that I can't stick a beater into it.
                      "Be careful what you pretend to be because you are what you pretend to be." Kurt Vonnegut
                      "I love deadlines. I like the whooshing sound they make as they fly by." Douglas Adams
                      "Moderation sucks." Suse
                      "Wine is a vegetable." Meaty
                      "Every decision you make, from what you eat to what you do with your time tonight, turns you into who you are tomorrow and the day after that." Cmdr Chris Hadfield


                      Winencandy

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                      • #12
                        Originally posted by Greensprout View Post
                        You pretty much always need to stir in the layer of oil that collects on top of a new jar. It takes some work, and can get kinda messy, but a necessary evil. Once you get the oil mixed in (I use a butterknife), the rest of the stuff is not hard. Gooey, and scoopable. Then always store it in the fridge. If it starts to separate again later, just stir it back in, otherwise the stuff at the bottom does get rock hard.
                        Thanks.

                        I shoved the knife into a few spots and them I put it in a bowl of hot water. I'm on the 3rd bowl of hot water and it's starting to get thinner.
                        "Be careful what you pretend to be because you are what you pretend to be." Kurt Vonnegut
                        "I love deadlines. I like the whooshing sound they make as they fly by." Douglas Adams
                        "Moderation sucks." Suse
                        "Wine is a vegetable." Meaty
                        "Every decision you make, from what you eat to what you do with your time tonight, turns you into who you are tomorrow and the day after that." Cmdr Chris Hadfield


                        Winencandy

                        Comment


                        • #13
                          Originally posted by IvyBlue View Post
                          Try to find a source for fresh ground like Whole-Foods or a food co-op. It doesn't last long enough to separate in my house.
                          My next batch will be fresh ground.
                          "Be careful what you pretend to be because you are what you pretend to be." Kurt Vonnegut
                          "I love deadlines. I like the whooshing sound they make as they fly by." Douglas Adams
                          "Moderation sucks." Suse
                          "Wine is a vegetable." Meaty
                          "Every decision you make, from what you eat to what you do with your time tonight, turns you into who you are tomorrow and the day after that." Cmdr Chris Hadfield


                          Winencandy

                          Comment


                          • #14
                            mine said no stirring necessary and the oils don't really separate too much, it isn't rock hard at all, maybe it is the type you are buying, sorry I am no help.
                            ~*Lori*~
                            my Primal journal : http://www.marksdailyapple.com/forum...-momofredheads
                            my food blog http://iamhungrywhatsfordinner.blogspot.com/

                            SW 231 as of 1/1/2012
                            CW 192

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                            • #15
                              Mine's usually tough to get into when I first get it too. I usually stick a butter knife in to the bottom in a bunch of different places and twist a little which gives the oil at least a little room to get into the butter and then you can start stirring, carefully at first so the oil doesn't come out. Almond butter generally takes a good bit of stirring. If you have a food processor you can do it a good bit cheaper than getting it fresh ground if you just buy raw almonds. The only fresh processor around us is at Whole Foods and it's something like $7/lb.

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