Wednesday, October 21, 2020

How long does it take for a 15 pound tub of Almond Butter oil to soak through fully?

 I've done this with almond butter, and I imagine it would work for peanut butter as well. The secret is to buy it a month or so before you need it, and then store it upside down for a week, so the oil traverses all the way through the jar and its contents, then turn it right way up for another week, and repeat again in each direction. Each trip through the jar mixes the oil with the solids a little more, and it's fairly homogeneous after four turns.

So when I contacted Eastwind - they responded that they do not know if you can "speed up" the above mixing time.


 How much did I pay for this? UNFI - the warehouse - was selling it for $191 - no wonder they don't offer it anymore. haha.

https://eastwindcrafts.com/collections/almond-butter/products/natural-almond-butter-crunchy-15-lb

So Eastwind has $120 as the price but then there is shipping cost...so it was $135 total. A LOT less than UNFI which is the organic wholesale warehouse. Wow.

 I honestly don't know. I imagine it depends on how long it has sat for
and how much it has dried out.

Sorry I can not be of more help on this matter.

All the best!


 So when I got back I flipped over the almond butter and I had it upside down for two days. So then I flipped it back upright for a day. Oh wait - so the oil is on top - but that's how it would have been in storage originally.

OK the oil tasted fine after two years in storage - it was not rancid. So I used a knife to "cut" into the almond butter so that the oil now can soak into it better.

OK - so if I flip it over - then the oil is supposed to "rise" to the top THROUGH the almond butter? So that's why it takes a week....OK.

 So as the peanut butter sits, the oil rises and collects at the top.

 OK I'll flip it upside down again. I guess I didn't wait long enough.

https://www.youtube.com/watch?v=8hAnOFJzGcw

OK so they say "store it upside down." So I'll store it again upside down. Now that I took the lid off - hopefully the oil won't leak out. haha.

OK so two days was not long enough for the oil to "rise up" through. But now that I cut into the almond butter - that should help alot.

 The oil sinks to the bottom of the jar—which, if the jar is upside-down, is actually the top.

 So when you flip the jar right-side-up to retrieve your rightful share of nut butter, the butter at the top of the jar will be well-hydrated with oil (read: creamy—though you may need to give it another stir). This is a long-term solution that prevents the layer of dry, crumbly butter from ever forming, because by the time you get to the end of the jar it will have been flipped enough time for the oil to continually redistribute and keep the nut butter hydrated and smooth throughout.

 https://www.epicurious.com/expert-advice/how-to-revive-dry-peanut-butter-article

So since I didn't stir it at all before - then the oil remained at the "top" and never sank to the bottom originally? I guess not....

 If you aren't in a hurry, you can turn the jar upside down -- the oil will slowly rise through the solids to the top, remixing as it goes.

So I guess since the oil is "less dense" then it will rise to the top. 

In time, as oil is lighter than the peanut butter, they slowly rise upwards and eventually form the layer. It happens more in higher temperature environment.

 https://www.quora.com/Why-does-oil-float-to-the-top-of-peanut-butter-instead-of-sink

 Density. Because the oil is less dense than the peanut butter, it rises to the top. It's the same principle as why a boat floats or why a balloon rises in the air.

 


 

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