Kitchen

[Poodlepet2]

Now that I have made several batches of the homemade variety-with just peanuts and salt-why do the "natural" varieties have all of that oil? My PB is smooth and creamy and it doesn't separate. What is the purpose?

Poodlepet

[author]

I have always wondered too. Just got some natural Smucker's and poured off almost all the oil before I stirred it, and it's fine.

[Poodlepet2]

Author, even when I have thoroughly stirred commercial PB, it is not as easy to spread as homemade. I have poured off oil too: the result was that the remainder was dry and not useable for much.

Poodlepet

[lbmom5]

I also make mine at home (in my Blendtec) and love the fact you can avoid all the extra oil, sugar, and salt and still end up with a wonderful, creamy butter. Perhaps we eat ours too quickly and it doesn't sit long enough to seperate?

[lovesrecess]

I read that the oil, etc. is put in it to extend shelf life of the peanut butter, so I guess it's a preservative. I just pour off the oil. I have made my own and I like it but it isn't as creamy as the store bought type. I prefer mine but you do have to stir it quite a bit before using it. I don't make much of it at a time so I haven't tried storing it very long.

[Sunshine Kate]

I buy Trader Joe's almond butter that is only almonds; no oil or salt. It's delish.

[KYToby]

It has nothing to do with preservation (oil can go rancid fairly quickly). Commercial "natural" peanut butter is made similarly to homemade peanut butter; however, the commercial butters si can sit in jars for months on end before being purchase. The oil simply rises to the top similar to the way oil rises to the top of a homemade vinaigrette (although clearly much more slowly). If you allowed your homemade peanut butter to sit for a lengthy period, the same thing would happen.

The reason this does not happen with other commercial peanut butters is that the oil in the butter is replaced with more saturated oils, allowing the emulsion to last indefinitely.

[author]

I assumed that the oil had only separated and it was my chance to reduce the amount of oil in the peanut butter. I leave some, stir well, then refrigerate and it has always been fine. Sometimes at the bottom where I didn't stir it that well it is a bit chunky and difficult to spread, but ok to eat by the spoonful. :-)

[jaxs mom]

It all depends on the type of peanut used and the growing conditions and the manner used to make the peanut butter. The commercial machines are able to grind better and get the oil to release. Most peanuts sold in stores are quite dry too. I'd rather buy all natural made with valencia peanuts than make my own since the peanuts I can get locally make horrible peanut butter.

[DiAnne]

I find a big difference in my peanut butter depending on what peanuts I use. I have finally settled on Trader Joe's roasted salted peanuts. Mine does not separate and is still spreadable right out of fridge. I discovered I do not like peanut butter without salt - I tried 50% less salt peanuts and ended up adding salt! I do not think they add all that oil to commercial peanut butter it is just no longer emulsified.