Like many others, my wife and I stocked up on foods we consume regularly. Peanut Butter being one of them. We buy the type that is not homogenized with trans-fats so it needs to be mixed by hand before eating.
The problem I've encountered with this 2-3 year old peanut butter is that the separation is so complete that the bottom has completely solidified rendering mixing by hand almost impossible.
I have a case of the stuff and was thinking of bringing it to a paint store and have them shake it up with their paint shakers.
The problem I've encountered with this 2-3 year old peanut butter is that the separation is so complete that the bottom has completely solidified rendering mixing by hand almost impossible.
I have a case of the stuff and was thinking of bringing it to a paint store and have them shake it up with their paint shakers.
If your peanut butter comes in glass jars, I doubt it would survive the paint shaker.
jeff
Have you tried the good old flip the jar upside down so it all mixs back together trick ?
We buy non homogenized organic nut butters - peanut and almond- and it takes me only about 10 minutes of careful vertical and rotational stirring with a dull butter knife to get a pretty consistent mix; but they’re never as old as 3yrs.
To expand on Jeff’s observation, even if not glass jars, I rather doubt the paint shaker would work.
To expand on Jeff’s observation, even if not glass jars, I rather doubt the paint shaker would work.
How about a warm water bath to loosen things up, before stir?
Grocery Outlet had these Peter Pan jars of Almond butter for $1, then $.5. Those are normally $7. I think I bought 15, just finishing up the last one this week. They did the same thing.
Grocery Outlet had these Peter Pan jars of Almond butter for $1, then $.5. Those are normally $7. I think I bought 15, just finishing up the last one this week. They did the same thing.
Yeah, keep it sealed from the store, warm it up under the faucet to loosen it up, and then set it upside down
on the counter for a few days, until you see the oil has migrated to the top (actually to the bottom).
on the counter for a few days, until you see the oil has migrated to the top (actually to the bottom).
I like the warm water idea, going to give that a try.
I would also like to see the response of the guys at my local paint store
I would also like to see the response of the guys at my local paint store
what to do with peanuts butter : 🙂
https://www.750g.com/mafe-senegalais-r60559.htm (google translate friend of course) (do not ask me why peanuts butter landed there, I don't know. But that's receipe is a good one, tasted it from people of that country and the peanut butter is te thing that gives the special thing there)
https://www.750g.com/mafe-senegalais-r60559.htm (google translate friend of course) (do not ask me why peanuts butter landed there, I don't know. But that's receipe is a good one, tasted it from people of that country and the peanut butter is te thing that gives the special thing there)
We also stocked up on cheese, kept in the freezer of course. Working my way through some of it, I found that the American made cheeses, cheddar, etc. freeze well, they are still edible when thawed. What doesn't freeze well are imported gourmet cheeses. They get dry, crumbly and tasteless.
