Nut Butters question.

[RollinRaw]

For those of you who make your own nut butters, mostly raw almond butter. What is the consistency of your butter? And do you add anything to it? I notice when I go to market I see Raw Almond butter and it seems like its creamy. Even on Allisa's video her almond butter is smooth and creamy. When I make mine it does not have that creamy smooth buttery consistency. What if anything am I doing wrong??

Thanks ahead of time.

[walnutty]

See this post, it will most likely help:

http://www.rawfoodtalk.com/showthread.php?t=35436

Good luck!

[RollinRaw]

Yes indeed that did help!

[Frugal Raw]

Nice pictorial!!

[Rubyred]

For those of you who make your own nut butters, mostly raw almond butter. What is the consistency of your butter? And do you add anything to it? I notice when I go to market I see Raw Almond butter and it seems like its creamy. Even on Allisa's video her almond butter is smooth and creamy. When I make mine it does not have that creamy smooth buttery consistency. What if anything am I doing wrong??

Thanks ahead of time.

What kind of blender do you use? My butter gets to a certain state where it looks creamy, but if I taste it it still tastes dry and grainy. Not pleasant. At that state (I believe) the nuts have not released all of their oils. It's a matter of blending more.

[RollinRaw]

I'm using my Champion juicer to homogenize the almonds. following the instructions (and having one heck of a time spelling right now). So do I run them throught the juiv=cer one more time?? <---- see???:rolleyes:

[Rubyred]

I'm using my Champion juicer to homogenize the almonds. following the instructions (and having one heck of a time spelling right now). So do I run them throught the juiv=cer one more time?? <---- see???:rolleyes:

Maybe? I don't know because I've never used a juicer before. Someone else might know. With my blender I can get it just as smooth as store bought butter.