I've been making mostly Jeni's recipes and a few of Dana Cree's for over a year and they have all been fantastic 👌🏻 BUT this is my second time making the honeyed peanut butter and the consistency is awful! What is going on? I'm using natural peanut butter like it calls for (I use Kirkland organic) and I even blended up the peanut butter before combining with the cream cheese this time to ensure it was smooth. Is it the fat from the PB causing this nasty clumpiness??
by Radiant_North70159
5 Comments
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You expect us too look up some recipe to be able to help you?
can you post the recipe? That would help us to see what could have possibly gone wrong.
Don’t have a solution, but I made this recipe last week and had the same issue. My initial thought was that it just took too long to churn so it buttered, but could be because of the added fat in the PB. What kind of PB did you use? If I recall correctly, I haven’t had this issue with natural PB, but did with Jif. So could also be from some of the stabilizers they use.
Well, it’s hard to know what the problem is without the ingredients, but my first red flag is using natural peanut butter. Idc what the recipe calls for it’s prone to failure and saying that you blended it tells me you may have used chunky which I hope logically is not true. However, what’s the fat percentage? Is it like 25% or smth absurd? If thats true then you might have churned butter balls. Do the lumps dissolve on your tongue? If so, the problem is likely fat, assuming it’s not icy.