Getting almond butter "liquid"?

[raweater]

A few days ago I tried making almond butter again in my GreenStar juicer. The first time it came out rather dry whereas the store bought one I used to buy was very liquid, like honey, and I could pour it.

Someone in these forums told me that if I ran the butter back through the juicer several times it would be more like the store bought one, so this time I ran it through 6-10 times and although it got slightly better, it's still not liquid or pourable at all. Is this normal?

How do the companies get it liquid?

Thanks

[SheLovesToEat]

A few days ago I tried making almond butter again in my GreenStar juicer. The first time it came out rather dry whereas the store bought one I used to buy was very liquid, like honey, and I could pour it.

Someone in these forums told me that if I ran the butter back through the juicer several times it would be more like the store bought one, so this time I ran it through 6-10 times and although it got slightly better, it's still not liquid or pourable at all. Is this normal?

How do the companies get it liquid?

Thanks


i am not completely sure but i know that people make nut butters more free flowing by adding oil to the mixture as just grinding the nuts alone will be dry.
you could try adding some oil of your choice...not alot but just enough to make it spreadable. i would wizz it up in the food processor and it should come out pretty good....AND.... it will give you more calories !

maybe you could add some almond oil to it or some flavoured oil.
i wouldnt use olive oil though unless you want a savory butter.

[raweater]

I could try adding almond oil but the liquid one I buy only has almonds listed as the ingredient.

Thanks

[kaybee]

yeah, ive always wondered about this too. i could always get it just as far as a thick doughy consistency but never more "liquidy". ive tried adding cold-pressed oils--flax, olive, sunflower, coconut, and/or combinations of these on different occasions but hate the way it changes the taste. theres no really "neutral" tasting oil and almond oil is likely not raw. besides. if all the companies use is almonds, why cant WE get it to work? all i can imagine is that it might have to do with the type of grinder. i.e. have you ever seen those peanut butter machines at whole foods? i imagine the almond butter companies use somethign like that, and i think they must just "chew" the nuts up and process them differently...

please let us know if you figure out a way using just the almonds.

thanks

kaybee

[SheLovesToEat]

A few days ago I tried making almond butter again in my GreenStar juicer. The first time it came out rather dry whereas the store bought one I used to buy was very liquid, like honey, and I could pour it.

Someone in these forums told me that if I ran the butter back through the juicer several times it would be more like the store bought one, so this time I ran it through 6-10 times and although it got slightly better, it's still not liquid or pourable at all. Is this normal?

How do the companies get it liquid?

Thanks

i have an idea...why dont you call the company that makes the butter you like and ask them how they make it. i am sure they wont mind telling you. ask them if they add any oil. i have done that many times with products i have used over the years and they always answer my questions.

[Emma-Liza]

I haven't made almond butter yet, but I made cashew butter with my champion and it was also dry. I tried adding oil, but it didn't really help. Then I got the idea to try some other nuts and wow, it totally worked. Nice creamy nut butter.

The way I do it is to run some of the drier nuts and then drop in a brazil nut (best) or a few macadamias. They are so oily, they come out liquidy and that pushes the drier nut paste through. Then add more of the "dry" nuts, then another brazil. Not only are you getting a bigger variety of nutrients, the creamy, oily texture of brazils and/or macs make the nut butter better without really altering the taste (unless you want them to...depends on how much you add). Stir well to combine, jar it up, and it will keep a long time!

[SheLovesToEat]

I haven't made almond butter yet, but I made cashew butter with my champion and it was also dry. I tried adding oil, but it didn't really help. Then I got the idea to try some other nuts and wow, it totally worked. Nice creamy nut butter.

The way I do it is to run some of the drier nuts and then drop in a brazil nut (best) or a few macadamias. They are so oily, they come out liquidy and that pushes the drier nut paste through. Then add more of the "dry" nuts, then another brazil. Not only are you getting a bigger variety of nutrients, the creamy, oily texture of brazils and/or macs make the nut butter better without really altering the taste (unless you want them to...depends on how much you add). Stir well to combine, jar it up, and it will keep a long time!


wow thats a great idea...i'll have to remember that. but i think that if you were going to add oil to dry nut butter i would have to be blended in with a food processor or a vita mix. how did you add the oil?
i can see where brazil nuts would make it creamy though.

[Emma-Liza]

Shelovestoeat--
I just added the oil into the feed tube on top of the nuts. I thought it would help keep the dry-ish nut paste from sticking to the cutter. But it really didn't work, so I wouldn't recommend adding it that way. With the brazils, I didn't need to add any oil, so that makes the cashew-brazil butter a whole food.

I hate to use any more oils than I have to b/c they are separated from their fiber, and thus are a processed food. On the other hand, I have to have them on my salads (at least at this point) for taste and texture, so I try to only have them that way.

[raweater]

Now... some may not consider almond oil, agave or maple syrup truly "raw"

Thanks for the info. Almond oil and agave are normally pretty much raw or very close, but maple syrup is boiled at extremely high temperatures for hours and is more dangerous than smoking, I'd highly recommend using agave or honey instead. Each spoonful of maple syrup probably cancels out the last 10 cups of vegetables you've eaten.

[raweater]

Smoking is not really as dangerous as most people think, what most people eat is far, far more dangerous than smoking, and it is a proven fact that cooked sugars are more dangerous than smoking. Many smokers live to 80-100 years old, proving that it's not that dangerous. But find someone that eats cooked sugar daily that lived to 80-100 and there will be far, far less.

Also, the amount used in the master cleanse is minimal and even if it is equivalent to 1 pack of cigarettes, that would still take at least 25 years to kill you (the average time you need to smoke before developping a cancer is 25 years).

Also, it's really not hard or more expensive to replace toxic maple syrup with agave, so there's absolutely no valid reason not to.

Just 2-4 T's of maple syrup (or any other cooked sugar) get me feeling really sick, yet I can have 8 T's of agave with no negative effect. I once used organic granulated sugar in my otherwise raw milkshakes for maybe a week, after a week, I got sicker than I had ever been since raw. Coincidence? I think not.

[raweater]

I find it amazing that such a closed minded person even discovered and accepted raw food. I was only trying to help, I was nearly killed at 17 by cooked sugars so it's normal that I warn other of its extreme dangers.

[kaybee]

do you know of a source of cold pressed, raw, almond oil? ive looked for a long time, but was never able to find one.

also, is agave really raw? i thought there was alot of controversy about this... because they have to heat the plant to extract the agave or something, and they have to heat it to 118... aside from that alot of "supposedly reputable" companies were rumored to be cutting it with corn syrup... it sucks that maple syrup is cooked, but if were trying to eat locally as well, for some of us its way more local than agave.... so i dont really know what the most viable solution is. honey is locally available, but not OK if youre a strict vegan...to bad theres no natural sweeteners that "grow" in the north....dates and agave and yacon syrup and all that seem to grow in warm climates/desert...... yeah, yeah, i know, the almonds arent local either, but every step helps....

[rawstrength]

Get a bottle of orange juice from the store, and read the ingredients. It probably says "oranges".
Your almond butter in a jar from the store could have almond oil added, and still list the ingredients as simply "almonds". That's why it is liquidy.

[Lady Green Jeans]

Raweater,

I posted how I did it quite some time back. I have not made almond butter since the last of my truly raw almonds ran out, although I have made mac butter, cashew butter and a combination of the two for spreading on bananas, apples and crackers. It helps if you grind up the nuts in food processor before putting through your juicer with the blank. I ran the mixture through at least 5-6 times to get the texture I wanted for spreading. May have to keep running it through yours until you get the softness (soupiness). I do not add any oils to what I make as probably would not care for it that way (kind of super picky I guess).