[net.cooks] do-it-yourself peanut butter

henry (11/01/82)

The May 1982 issue of Canadian Consumer carried a review on various
brands of peanut butter, and thoughtfully included instructions for
making your own:

	Place shelled, fresh-roasted peanuts into a blender or
	food processor.  Grind the nut [sic] until the oil is
	released;  add vegetable oil only if you want a thinner
	consistency.  Store the final product in an air-tight
	jar or plastic tub.  Refrigerate.

I have not tried this, but have two comments from other things I
have read on the subject of peanut butter:

	1. Commercial peanut butter is homogenized.  Don't be
	too surprised if you get some separation of oil from
	solids when storing this stuff.  Just stir it up again.

	2. Commercial peanut butter does not require refrigeration.
	It has little in the way of preservatives, I believe, and
	I suspect that the homemade stuff wouldn't really need to
	be refrigerated either.  Does anyone know for sure?

willcox (11/02/82)

We have a Salton penut butter maker. We use unsalted dry roasted penuts
and have not had to worry much about oil seperation. We only grind 
as required but it seems to be ok for days at room temp.
Much better than much of the natural peanut butter on the market!
(and I can't stand commercial salt-sugur stuff any more)

Mike Willcox  BTL-INH