On Nov 3, 10:41*am, Brooklyn1 <Gravesend1> wrote:
> On Wed, 2 Nov 2011 23:56:12 -0700, "Julie Bove"
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> >"Paul M. Cook" > wrote in message
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> >> "Christopher M." > wrote in message
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> >>> Normally I mix oily peanut butter, but not when I'm dipping something
> >>> into it.
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> >>> Grease is lovely.
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> >>> Why don't companys skim off the top of the peanut butter and sell it as
> >>> skim peanutbutter? They can give the rest of it to health nuts.
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> >> If you keep skimming the oil of the PB gets really dry and hard and
> >> unpleasant to eat.
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> >Yep. *Foolishly, I did it.
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> Skippy makes a natural peanut butter that doesn't need stirring, it's
> good: *http://peanutbutter.com/natural.aspx

How do they do that? It seems to me like making natural stone that
doesn't sink. It must have something to do with the palm oil. The
label doesn't say if it's hydrogenated.

If you just take roasted peanuts and grind them fine, the oil will
separate out if it stands around at room temperature. To avoid that,
you can use special mutant peanuts (if you can get them), replace
some or all of the peanut oil with something stiffer, or keep it cool.
I get my peanut butter freshly ground -- I turn the mill on myself --
at Whole Earth and keep it in the fridge at home. Tp make it easier to
spread, I zap the jar a bit before use.

Jerry
--
Engineering is the art of making what you want from things you can get.