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With the rising health concerns in India, people have been shifting their choices from store-bought nut butters to making them at home. This is because store-bought nut butters often come with added sugar, preservatives, and oil.
Video Credits: Chef Ranveer Brar/ YouTube
Making your favourite nut butter at home not only gives you control over the ingredients but also ensures it’s hygienic, fresh, and clean. The 1200W TurboX mixer grinder by Usha is powerful enough to handle even the toughest nuts, making it perfect for preparing smooth butters without any effort. Whether you are using peanuts, cashews, almonds, or a mix, a few simple tips can help you get better results every time. Once you follow these steps, you will realise how easy and satisfying it can be.
Always Roast The Nuts First
Raw nuts are harder to grind and usually don’t give off much oil. When you roast them, they release their natural oils and become easier to blend. Start by dry roasting the peanuts or almonds in a pan for about 5-7 minutes on low to medium heat. Stir often so they don’t burn. You’ll know they’re ready when they smell toasty and the skins start to crack. Let them cool completely before grinding. Warm nuts can trap steam in the jar, which makes the butter clump or spoil faster.
Image Credits: Freepik
Use The Right Jar
For the best results, always use the dry grinding jar of the Usha TurboX mixer grinder. This jar is designed to handle thick and dry ingredients like nuts and seeds. Avoid using the wet jar, as it’s not made for high-fat blends. Start with small batches so the blades can move easily, and stop the machine every 30–40 seconds to scrape down the sides. This also gives the motor a short break and helps the mix blend evenly.
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Be Patient
Making nut butter is not instant; it requires patience. At first, the nuts will turn into a dry powder. Then, it starts to clump together like dough. After a few more minutes, the oils will release and the texture will become creamy. It might take 5 to 10 minutes, depending on the nuts and batch size. Pause in between blending to check the texture and to avoid overheating. Scrape the sides regularly to make sure everything blends well. Don’t rush it, good texture takes a little time.
Image Credits: Freepik
Add Oil If Necessary
Sometimes, especially with almonds or dry-roasted nuts, you might need to add a small amount of oil. Use a neutral-flavoured oil like groundnut or sunflower, just half a teaspoon at a time. This helps smooth the mix without affecting the taste. But most of the time, if you roast the nuts well, their natural oil is enough. Add oil only if the butter feels too thick or isn't turning creamy after a few minutes.
Sweeten Or Flavour Naturally
One of the best things about homemade nut butter is that you can flavour it however you like. A pinch of salt can balance the taste. For sweetness, try jaggery powder, dates, or a few drops of honey. Cinnamon, vanilla, or cocoa powder also work well. These extras should be added at the last stage of blending so the butter stays smooth. Always add flavour in small amounts and taste as you go.
Image Credits: Freepik
Store It Correctly
Once your nut butter is ready, transfer it into a clean, dry glass jar. Let it cool completely before sealing the lid. Store it in the fridge to keep it fresh for longer, usually up to 3–4 weeks. Always use a dry spoon when scooping to avoid introducing moisture. Stir the butter before use if it separates; that’s normal and natural.
