Our apartment ran out of peanut butter. Crisis. Peanut butter needs to be available at all times. I was out. My roommate was out. There is no one else to turn to for pb at these times. It is unacceptable. I love peanut butter, my roommate loves peanut butter, the dog even loves peanut butter.
Instead of driving to the grocery store, I looked up how to make peanut butter and found it quite simple. Peanuts and a little bit of oil, grind until it looks like peanut butter. I had always veered away from making my own peanut butter. Not that it seems hard to make things, but because I have never been able to find diglycerides in the grocery store; and if something is going to take too much effort I’m not going to be as excited about doing it.
Now, determined to make my own peanut butter, I headed off to find peanuts. Yes, at this point I could have saved a lot of energy and just bought a jar of peanut butter. I was now doing the very thing I set out to avoid doing, going to the grocery store on a weekend.
Got the two ingredients. There was pouring, blending, and poof! Peanut butter. During my brief planning there was no thought of needing a jar for the stuff. So I grabbed what I had, and not thinking ahead about volume, we now have a mug of peanut butter filled to the rim sitting in the fridge.
But it’s tasty, and I know what I’m eating. Next stop: jam, or jelly, or preservatives… still don’t know the difference.
5 Responses to “Peanut Butter”
October 24th, 2009 at 9:30 pm
Jelly is smooth, jam is bumpy, and preserves has pieces.
tom
October 28th, 2009 at 6:31 pm
Jam it is then. I think… bumpy vs pieces… maybe I’ll just see what comes out
November 1st, 2009 at 4:40 am
As much as peanut butter is by far one of my favorite all time foods, I have to say the thought of homemade peanut butter does not sound appealing to me in the slightest. Also, according to my father, who makes all three, the biggest differences between the three is the amount of water left to be retained in the finished product(which affects the consistency) and the amount of refined sugar put into the making of it, with jelly having the most, jam having some, and preserves are left in their natural state with no added sugar. This is from his mouth, and my father is old school, but that doesn’t necessarily make it a scientific fact.
November 3rd, 2009 at 7:07 pm
It’s even better with cashews! I’ve made that at home. I used coconut oil but it’s kinda pricey.
November 3rd, 2009 at 7:11 pm
BTW, jam and jelly is easy. You just boil the berries and add sugar and pectin (thickener) , simple. Put it in a jar. To make applesauce you just simmer apples in a little bit of water. You can add sugar if you want but just adding cinnamon tastes good in it.
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