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.
I made about a week’s worth and processed it a little longer, until the almonds were extra creamy, about 25 minutes. I just turned on the food processor and forgot about it for a while. I have stopped adding anything, such as honey, agave or salt. The salt can be over powering if you’re not careful and the liquid in the honey or agave can make the butter seize up if it’s not creamy.
So if you want to make larger amounts of almond butter, try dividing it up into a couple of batches, that way the almonds will have enough room to grind.
In the meantime, I’ve also been practicing dosas (Indian style crepes).
During our Diwali trip to India this year I got to go to a banquet where I saw a fantastic dosa maker and thought, “I’ve got to try that!”
It’s pretty tricky and not easy for a dosa beginner such as myself. Hubby tells me “they look dosa-ish“.
Has anybody got tips on making great dosas?