Posted Aug 4, 2003 by No, four Goshos. Goshos for forks
I just had a crack at this  I think I used a little too much oil cos it's runnier than I'm used to with shop-bought peanut butter, but any less oil didn't seem to work - it was just like chopped peanuts  Maybe I just need a little more practice.
It's very pale if you take off the skins - leaving them on and then zhoozhing it up in the food processor gives it a better colour.
Now I just need to see how well it goes with the focaccia recipe (without the cheese) which just got picked for editing 
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Posted Aug 5, 2003 by Solnushka
Trouble is I use a moolee (however that's spelt) which mashes the peanuts nicely. But I'm not sure anyone but my and my husband's family has them anymore  Still, I'm glad you had a go. Very satisfying, isn't it?
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Posted 3 Weeks Ago by Malabarista - any plan where you dismantle the protocol binders and make silly hats is a good plan!
I've just found this (I was considering writing my own entry on making nut butters, and here's this one!)
But if it's still any use to you six years after the fact, Gnomon:
If you're using a food processor, I find that it helps to add the oil right in there once you're at the "ground nuts" stage - but only a teaspoon or so! Because the real secret is simply grinding them long enough, so they have a chance to warm up (because then you don't need the extra oil, just the fat in the nuts.) It takes several minutes of whizzing, but is totally worth it.
It also works for making other nut butters - hazelnut is my current favourite, but almond and cashew are great, too! 
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Posted 3 Weeks Ago by No, four Goshos. Goshos for forks
Cashew butter
Is it really six years? Bout time I made a second batch
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Posted 3 Weeks Ago by Malabarista - any plan where you dismantle the protocol binders and make silly hats is a good plan!
With the Sistabarista in the house, a batch only lasts a week around here...
(I always just use 400g of nuts, though, because that's the exact amount needed to fill one jam jar.  )
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