? about making Almond Butter

[Guest guest]

I bought a pound of 'raw' almonds at our small health food store. Not sure if

they are truly raw or not. I assume since they were only $6 a lb they are not.

I put a tad but over a cup in a jar to soak.

I read not to put over 12 oz in the Vita Mix. Im thinking these soaked may end

up more than 12 oz. They have only been soaking for about 2 hours and already

almost doubled! I read to soak them anywhere from 8 hr to over night.

Anybody made nut butter yet?

pam in TX

[Guest guest]

Almonds need to be as dry as possible for butter and being on the warm side is helpful, too. You absolutely won't get almond butter from soaked almonds (same applies to all nuts and seeds) unless you're planning to sprout and then (thoroughly) dehydrate them, although you could get nut milk or maybe some sort of almond paté. I'm assuming that the 12 oz. maximum in the container applies to nut butters (which I never make)?

The chances that your almonds are actually raw are nil, however, I've not had any problem sprouting pasteurized almonds. Here's how to do it if you're so inclined: http://www..com/seed/almond.html .

Lea Ann's a pro at making almond butter and I'm sure she'll kick in when she has a chance.

? about making Almond Butter

I bought a pound of 'raw' almonds at our small health food store. Not sure if they are truly raw or not. I assume since they were only $6 a lb they are not.

I put a tad but over a cup in a jar to soak.

I read not to put over 12 oz in the Vita Mix. Im thinking these soaked may end up more than 12 oz. They have only been soaking for about 2 hours and already almost doubled! I read to soak them anywhere from 8 hr to over night.

Anybody made nut butter yet?

[Guest guest]

,

Thanks for the tip!! I would have blended wet almonds! and got mush!!

I skinned 'em and have them in the oven on warm to dry. I will blend them in the

morning and see what I get.

thanks again,

pam in TX

>

>  Almonds need to be as dry as possible for butter and being on the warm side

is helpful, too. You absolutely won't get almond butter from soaked almonds

(same applies to all nuts and seeds) unless you're planning to sprout and then

(thoroughly) dehydrate them, although you could get nut milk or maybe some sort

of almond paté. I'm assuming that the 12 oz. maximum in the container applies

to nut butters (which I never make)?

> The chances that your almonds are actually raw are nil, however, I've not had

any problem sprouting pasteurized almonds. Here's how to do it if you're so

inclined: http://www..com/seed/almond.html .

> Lea Ann's a pro at making almond butter and I'm sure she'll kick in when she

has a chance.

>

[Guest guest]

Don't be surprised if they don't work. It's very hard to "unsoak" nuts to the point where they can be used for butter and yours already swelled. You might have to suck it up and just eat 'em.

Re: ? about making Almond Butter

,

Thanks for the tip!! I would have blended wet almonds! and got mush!!

I skinned 'em and have them in the oven on warm to dry. I will blend them in the morning and see what I get.

thanks again,

pam in TX

>

>  Almonds need to be as dry as possible for butter and being on the warm side is helpful, too. You absolutely won't get almond butter from soaked almonds (same applies to all nuts and seeds) unless you're planning to sprout and then (thoroughly) dehydrate them, although you could get nut milk or maybe some sort of almond paté. I'm assuming that the 12 oz. maximum in the container applies to nut butters (which I never make)?

> The chances that your almonds are actually raw are nil, however, I've not had any problem sprouting pasteurized almonds. Here's how to do it if you're so inclined: http://www..com/seed/almond.html .

> Lea Ann's a pro at making almond butter and I'm sure she'll kick in when she has a chance.

>