Last night I made another batch of homemade almond butter. I discovered a few tips about getting the creamiest texture. Lately, my almond butter would reach the creamy stage, then turn hard over the next few days.
I’ve discovered that I wasn’t processing the almond butter long enough for the amount I was making. If making a larger batch, it will need to process longer than the recommended 12 minutes. It’s also good to keep in mind that if the food processor is too full, there won’t be enough room for the almonds to grind.Read More