BeStrixed

It’s so easy and fast to do, it’s sort of silly to buy jarred tahini or sesame butter. And in these economic times, who wants to spend $10-plus per jar? I rarely consume tahini, so when I do, I usually buy it. And then I’m left with a full, opened jar in my fridge for months. I prefer to just use the fresh seeds in  recipes. However, if I had others to feed or some scheduling issue, etc., I understand the time-saving value of buying the stuff jarred and ready to go. On the other foot there’s no reason for not making your own seed butters and nut butters. They take minutes — yep, minutoes. The sesame butter/tahini above took me all of 5 minutes in my food processor. This works in a power blender too, such as a Vita Mix or Blend Tec; as well, many juicers make luscious and smooth nut and seed butters. But a simple processor will do! Lookee here:  I used hulled seeds for these pictures; however, unhulled work too, but take a bit longer. I’ll get up some pictures of the process of those next.

I like to have the processor running, then pour in the seeds through the shoot in a steady stream.

Here it is, already creaming (so quickly)

Coming together:

Time for a scrapedown

Okay, back to spinnin’…

Nice. Now, it’s looking creamier. Time for a second scrape…

Ooh, now she’s smooooothing….

Ta Daaaaaa….Butta! Big, Bodacious, Butta.

I stop mine here, as I like it as a butter and with a toothy-ness.  You can go on and get it even creamier.

–

If you want the liquidy sort you can let it go a long time and it may begin to separate, meaning the oil from the solids. Then  you can stir it together and it’s oilier. Or, if you keep processing it may reach the consistency you want; Or it may even overprocess and you may not like the texture. It can also begin to heat if left on for long periods. Easiest thing to combat that is to simply unplug the unit and let it cool and then resume processing. You will doubtfully get to that point, though.

what you buy in stores is usually processed to a heating point that renders it un-raw, if not necessarily (thoroughly) cooked. As well, most of them have sesame oil added to make them creamier. The label does not have to state that it contains oil to have it added.

You may also add water to facilitate the smoothness; but I’d not do that in too-large of batches. The addition of any water or liquids renders a butter which will spoil sooner; so use up any quickly, if you add liquids. I have found it better not to.

I like the idea of using my seeds and nuts whole, and, if I need to butter them, even better: I have control over the texture and I know EXACTLY what went into it and that it is freshly made and not sitting on some shelf for months.

So it’s easy to do in your little ol’ processor. No more expensive, raw, organic jars of nut and seed butters for you!

Mmmmm — Sesame Butter! Don’t ya want summa yer own?

Poxacuatl