You can use whatever nut you want to use. I actually use cashews.
2 cups roasted, salted nuts or unsalted and add your own salt.
4 Tablespoons vegetable oil or canola, safflower but NO olive oil. (I use avocado oil and sometimes a bit more)
2 Tablespoons honey
Put the nuts in the food processor or blender and grind until they start to break down and form a soft smooth paste. Add oil and honey and process again til very well blended. Store in air tight container in the fridge. If seems to hard add some more oil.
Roasting Raw Cashews
Preheat oven to 350. Put cashews in a bowl. Coat with oil and salt (My favorite is avocado oil. I am starting to use almond oil too). Put cashews on cookie sheet and into the oven. I don't know how long I do know that you have to watch them. You look and there not done then look again and they are to done. These are so good. Using your own pick of oil and salt. Most nuts are processed in cotton seed oil that isn't good for you. I like to buy fresh thyme's nuts because it is processed in peanut oil.
Instructions for Peanuts
Place raw peanuts, inshell or shelled, one layer deep in a shallow baking pan. Roast in 350 oven for 15 - 20 minutes for shelled and 20-25 for inshelled. Remove from heat just short of donesness desired as peanuts continue to cook as they cool. Season to taste.
How to Make Homemade Butter
Serves: 2 sticks
Ingredients
3 cups heavy cream (high fat content)
1 teaspoon salt
5 tablespoons Ice water
Instructions:
I use my kitchen aid mixer. Pour your heavy cream in mixer. You have to start the mixer out slowly or it will splatter all over. I gradually as it thickens up the speed of the mixture. It takes at least 6 minutes. You will know it's butter when you have buttermilk splashing at the bottom of the mixer bowl. So watch it closely. I don't feel a need for the cold ice water to be added. When its butter separate the butter from the milk. I just squeeze the butter to get all the liquid out and while squeezing I add salt. Store in frig. I keep just a bit out on cupboard for toast. Be careful it doesn't spoil.
Use the butter for your fresh Skillet Bread and the buttermilk to make pancakes. If you don't have enough just add some regular milk.
Here is another way to make it.
Pour the cold cream into your food processor. You can also use an electric whisk or stand mixer.
Whip the cream until it separates. After around 2 ½ minutes you will see it start to over whip and really thicken. Keep going. After around 4 minutes it should be fully separated. You can see yellow buttery solids and cloudy liquid at this point.
Once it separates pour in your ice cold water. This helps separate the butter fully separate from the liquid (buttermilk) and you will see even more buttermilk appear.
I use my kitchen aid to mix it. It takes longer because I have to start the mixer on mix and gradually put it up to power 8 or 10. If I don't start out on mix there is liquid splashing all over. If you have a splash guard that's great use it. Also remember the butter doesn't last as long sitting out like the store bought butter does. That's why I just form mine into small balls. Take a little at a time out. If you don't have enough butter milk for your recipe just add milk or water to make it enough.
Did you know you can make buttermilk simply by adding 1 Tablespoon of white vinegar to a cup of milk? Or add 1 Tablespoon of lemon juice to a cup of milk. I have used the vinegar mix with milk but normally I use homemade buttermilk. It's so good.
Now your butter is done. Go make my easy no knead skillet bread or cornbread.
I love having homemade bread, butter, peanut butter, and jelly. No restaurant can beat it.
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| Mixing the Cream (See note above) |
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| From the mixer to the strainer to be squeezed |
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| You should have buttermilk |
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| After squeezing add Salt - work in & Shape |
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| End result - I make mine into little balls |
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| Buttermilk for your favorite Recipe |
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