One trick that might help reduce the oil is to buy the peanut butter that has no emulsifier, and thus has (as they say on the jar label) "Natural oil separation". I generally prefer the no-sugar peanut butter, so I go ahead and buy the stuff that has the oil separation. Then I just pour off all of the oil that's on top before starting the jar so I get less oil. If one were to do that to start with, and then perform your procedure on the remaining PB, you might end up with a very low-oil product.
That's what I'm thinking. Just pour out the naturally separated oil and process. "Regular" peanut butter has copious amounts of sugar and palm oil which I imagine is why it doesn't want to freeze dry.
THANKS PHIL!!!! You're the best. Been watching your videos for a while now and you've helped SOOOOO much. You're a badass man, keep doing what you're doing.
I bet you got all A’s in science class. Bravo I love these scientific experiments with the freeze dried foods and the packets on the other video. Very cool , Sir.
On the Retired at 40 group someone posted they freeze dried apple chunks dipped in peanut butter pwd. Some mentioned this video to make our own peanut butter powder. Wow! What a great idea. Peanut butters vary in flavor. How cool to use your favorite type! Thanks very much for taking us on this adventure!
Have you ever tried freeze drying butter? I mean you can buy freeze dried butter so why couldn’t you freeze dry it ourselves? Your thoughts would be appreciated
Okay so you are brilliant!!! I make peanut butter all the time and notice that it isn’t very oily. This might make things easier when doing your amazing method of freeze drying. I’ll attempt and get back to you.
Thanks for this! I tried to freeze dry some pb a few months back but i didn't know How/ that i needed to remove the oil and it was a mess I will try again this way!
Great video Phil! Had 1 issue with mine when it came out of the freeze dryer it didn't quite seem like i got enough of the oil out. I crumbled it and rehydrated with 2 1/4 cups repeated the process and froze again and it turned out even better and I feel safer for a longer term. Thanks again.
I have some peanut butter stocked up and I know it won't last like other foods will, so I was on here to find out if anyone else had ever freeze dried it and here you are! Thanks!
I love peanut butter - can finish a jar by myself in a day or two - so I'm thrilled to see this video. I've recently switched from Jif to Crazy Richard's 100% peanuts. I'm wondering if the method would change for modern, sugar/palm oil filled mixes versus pure peanuts. Any thoughts on the matter? Thanks for the video!
You got your freeze dried powdered peanut butter in my freeze dried powdered chocolate! You got your freeze dried powdered chocolate in my freeze dried powdered peanut butter! Commercials would take forever to read.
Thank you thank you thank you. Im so happy we can now make this at home. Suggestion try butter. Commerical companies make butter powder i wondrr if it would work the same.
The word "can't" is not in your vocabulary is it? I was thinking that there must be a way to do this and I guess you figured it out. Thanks again Phil!!
Hi Phil, thank you so much for your thorough, informative, and entertaining videos. It is such a helpful service for us freeze drying fools out here. I love knowing i can now do PB! Have you done butter? Like, full fat, yummy, dairy butter? I want to try it but don't want to waste the time and effort, not to mention the butter, lol! if it isn't going to work.
Just bc you can do it, doesn’t mean you should. Peanut butter and butter contain a lot of fats and so even if you remove the water it will still go rancid so if you like the taste go for it but if you are doing it for food prep reason don’t bc it’ll still go bad when the oil goes bad aka in a year maybe 2 max.
Never mind I didn’t actually watch the video yet and see where he got rid of a lot of the oil so I take that back, he definitely did this correctly, very informative and cool video!
Phil Thanks for a great video! U used store Jared peanut butter. Hav u ever tried peanut butter from a store that u grind in their machine? The oil goes to the top and you could pour off the oil on top once it settles. Honey roasted nuts is what I get from self grind store. Have u ever tried honey roasted? Thanks for video
There is still some oil in the powder. So the life would be limited. Shelf life can be improved by removing oxygen, light, and heat. I would say...10 years under ideal conditions. I'll get back to you in 2032.
I would love to see a one or two year update on the stored peanut butter or the other foods that may have a higher oil content to check taste and rancidity. I see this video is 11 months old at the moment, may be you could do that?
Am I the only one who thought he was gonna stick the entire plastic tub of peanut butter in the boiling water at first 😂 idk why I thought that. Its too early so my brain isn’t working properly yet I think lol
Thoroughly appreciate your videos, particularly the presentation. Very easy and clear. I do have a question: What would your advice be about deodorizing the freeze drier? After things like onions and salsa, there is an odor and it gives me pause. I leave the door open, sometimes for days, and there is still a "linger". I worry that what I put in after odorous foods will have a funny taste. Thoughts?
@@Philat4800feet Thank you! I will give it a test next time I do something smelly! :) I will also try the vinegar suggestion and see which works best I guess. Thank you again.
I wonder if heating the peanut butter instead of cooling it would bring even more oil to the surface? Maybe put in the oven at 100°F for an hour or so? I think the lower the viscosity the PB is the more oil will be able to be released as well as the oil itself becoming less viscous and easier to flow.
The real question is it shelf life. Will the oils that remained behind after freeze drying begin to go rancid? I guess an oxygen absorber will help with that. Will there be discoloration? I don’t know much about long term peanut butter. I know it’s natural state will last for a long time. I had an open container in my pantry that was 2 years past it’s expiration date. Still good. I guess the only other question is how much nutrients you’re losing. Because vitamin E is one of the major nutrients in peanut butter and off the shelf powder peanut butter is lacking any significant amount because it’s removed in the powdering process.
That's the problem with freeze drying. We would need to jump ahead 5, 10, 15 years to see what happens. Rancidity can be stopped if oxygen, moisture, and light are removed and temperature is controlled.
@@Philat4800feet I separate fats all the time with other liquid food items, for reducing the fat. And would think, with enough warm (or maybe hot boiling) water added to peanut butter just prior to food processing, a good majority of the fat should float to the top while in the fridge. I'd have this task on my agenda, if it were not for the gallon jug of powdered dehydrated/freeze dried peanut butter I bought laster year and have yet to use! On a separate related note, I tried Boiled Peanuts, and just did not have any pleasure eating the results. So sort of surprised boiling peanut butter was still edible!
In other words, rather than boiling, bring a mixture of heavily watered down peanut butter to an initial boiling, then refrigerate. Probably trial and error, whether just warm, hot or boiling water will do the trick for separating fats within the fridge over night.
Hi Phil, I enjoy and appreciate all your videos. Have you ever freeze dried raw nuts? I have a good quantity of hazelnuts, walnuts, almonds, Brazil nuts, and I would like to be able to store them long term, without the risk of botulism growing in the bags. How would you pack the raw nuts: put them raw into freeze dryer, then pack them into Mylar bags, vacuumed and with O2 absorbers, or without O2 absorbers? Or bake/fry the nuts before freeze drying , then put into Mylar bags, vacuumed and with O2 absorbers, or without O2 absorbers? Or just Vacuum pack the raw nuts into Mylar bags without freeze drying them, with or without O2 absorbers? Thank you for your time ind valuable info.
It sounds like your on the right track. I have freeze dried lots of nuts. I've packed them in Mylar bags with absorbers and then vacuum packed. That was three years ago. Maybe I should dig a pack out of storage.
@@Philat4800feet Thank you so much for your prompt reply. I am new to freeze drying, and I've seen a couple of food storage channels advising against using O2 absorbers with nuts and a few other foods due to the risk of botulism growing in these types of foods. Botulism grows in a moist, protein rich, Oxygen deprived environment, and nuts were on the list of foods where O2 absorbers should not be used. Since freeze drying removes most of the moisture, I assumed and still hope that I could store the nuts safely long term but I am not sure if I should use O2 absorbers or not, hence my question. I asked because you've been freeze drying for a long time and know alot more about what foods can be stored with O2 absorbers. I am trying to properly save and store them and avoid getting sick from eating these nuts later on. Thank you again.
I know this comment is a year late but I'm going to leave it anyway. I'm doing an entire thru-hike of the Appalachian Trail next year and I'm freeze drying all the food for it. I'm testing the peanut butter as I type this message. I will give an update as to how it goes when it's done.
You might want to consider Plumpy Nut: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-9lJ5_FhlROg.html (Time index 3:12) or peanut butter eggnog: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-E7ULpG424uI.html
@@Philat4800feet The peanut butter was successful although I had to do a few minor tweaks. I used Kroger's creamy peanut butter. Had to add three and a half parts water and an additional oil absorbtion. The first additional water part was the boiling process to separate the oil. The last water part was after the additional oil absorbtion of being in the fridge over night. Mixed up the peanut butter after it was in the fridge and did an oil absorb, then added the additional water back in. I also did a 30 hour cycle in the freeze dryer about 14 hours between freezing and drying and 16 hours additional drying time. The reconstitution isn't that great.. I'll be eating it dry in the trail. In the end it worked out the way I wanted it to..
Success for freeze drying peanut butter. But the issue is with long term storage of peanut butter and on that level, you did not succeed in this batch. But you have a way to store peanut butter for short term and for camping trips.
I am not sure if doing this is worth the trouble. Peanut butter in its original container unopened and kept in a cool dark place will keep a very long time as it is. I don't think I would do this unless I had some on hand that was really starting to get old and I knew I would not be able to use it before it went bad.
Just make sure you have the equivalent level of chocolate to go along with the peanut butter ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--n4fE-TjHB0.html It was fun doing it.
About how many minutes did the "cooking" process take? You fast forwarded the video so hard to tell length of time. That would give me a better idea of when to expect the "pulling away from the pan" stage.
