Sunday, January 20, 2013

Fermented Peanut Butter

Here is an easy way to get some good probiotics and enzymes into your family without them even knowing it - fermented peanut butter.

The recipe is so simple and I promise it doesn't change the taste or texture of the peanut butter since peanut butter itself already has such a strong flavor of its own.

First I take 4 cups of natural peanut butter and I mix in 1/4 of a cup of cheese whey.  If you buy the kind of peanut butter that is not salted or you make it yourself you will need to add some salt too, about 1 teaspoon.  Put the mixed peanut butter into glass jars, cover, and leave on your counter at room temperature for 12 to 18 hours.

Then, just put the peanut butter back into the refrigerator and use just like you use regular peanut butter.  It's that simple.

11 comments:

  1. Can you use the liquid that is found in homemade yogurt?

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  2. Yes, that will have the same probiotic properties as the whey although you may get a bit more sour taste in your finished peanut butter, so less would probably be better.

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  3. Where can one get cheese whey? Is it powdered?

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  4. Jodi - I will save some after making cheese and bring it the next time I see you. As for the rest of you, you can just save the yellow liquid off the top of your active yogurt and that will produce the same affect as the cheese whey. Great question!

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  5. Does this work with whey drained off of yoghurt?

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    1. Sandra
      As long as the yogurt you are using has living bacteria in it, yes. Most plain yogurts on the market have one to three added strains in them that will do the trick. But, yogurts with added flavors and sugars often have very little beneficial culture left in them, not that you would want to add them to peanut butter anyways.

      If you are wanting to test your yogurt you can always added a couple of tablespoons of your yogurt to some milk and leave it on the counter for a few days (covered with a tea towel) - if the milk mixture smells like yogurt after that trial then the cultures are good for fermenting, but if you end up with sour milk then you need to look for a different yogurt.

      Hope that helps!
      Peggy

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  6. can i use kefir and if so how much with 4 cups of peanut butter

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    1. What a great idea! Lots of complex probiotics in kefir. I would just use the same ratio of kefir to peanut butter as whey to peanut butter. Happy fermenting!
      Peggy

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    2. Hi peggy, and thanks for your answer......... Just to be clear It would be safe to mix this with kefir and leave it out for 12-18 hours?(without the kefir grains mixed in)

      I was under the impression that finished kefir must be refrigerated immediately.

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    3. Oh yes, just the kefir not the valuable grains. Actually kefir just needs to be refrigerated once it is finished because it will keep fermenting and get VERY sour if you don't cool it off an slow down the process. At some point though the grains will eat up all the sugar and then start to die off, but you are good with the peanut butter and fermenting for 12 hours as I dare say the kefir will ferment much faster than the whey and being summer the heat will help with the process.

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    4. Thank you Peggy, Its interesting that those who are lactose intolerant can drink kefir. It would be interesting if those who are allergic to peanut butter could eat this fermented kind(although I'm not allergic myself). Thanks again for your answer. Take care.

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