Peanut Butter Question

[shel]

Commercially prepared "natural" peanut butter (without hydrogenated oils) often exhibits substantial oil separation. However, when I grind my own peanuts, either using the grinding setup found in some stores, or, as in the past, here at home, I've not had the oil separate out. Does anyone have any idea why this may be? Could it be a matter of time? If my fresh-ground peaniut butter stayed around longer (weeks or months rather than days), might the oil separate?

shel - always curious.

[FR33_MASON]

Depends on how fine you grind your peanut butter. and the temp that it is stored at. In addition to that I am assuming you put no salt or sugar in to which they will draw out the oils faster. Over time you will get separation.

[shel]

Originally Posted by FR33_MASON

Depends on how fine you grind your peanut butter. and the temp that it is stored at. In addition to that I am assuming you put no salt or sugar in to which they will draw out the oils faster. Over time you will get separation.

The commercial, natural peanut butter I've purchased contains neither salt nor sugar. The grinds are reasonably similar, and storage has always been pretty much the same between home and fresh, store ground and commercial. That's why it seemed to me that it was more a matter of time than anything else.

shel

[FR33_MASON]

Originally Posted by shel

The commercial, natural peanut butter I've purchased contains neither salt nor sugar. The grinds are reasonably similar, and storage has always been pretty much the same between home and fresh, store ground and commercial. That's why it seemed to me that it was more a matter of time than anything else.

shel

Then it is just a matter of time and temperature. If you want to see, just take a small amount from the main batch and put it into a jar and set on top of the fridge and you'll see.