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Peanut Butter - Lactose Free
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
15 hour(s)
4 servings
Regina
@cozinhadirossa- Ingredients
- Recipe
- Raw peanuts1 cup
- Water3 cup
- Lemon juice1 tablespoon
- Wash and hydrate the peanuts for approximately 8 hours.
- Dispense the water, wash and place the peanuts in the blender.
- Beat the peanuts with water.
- Strain to separate the residue from the milk.
- Boil this milk for 15 minutes. If too little water, add more.
- Turn off the heat and add the lemon juice.
- Cover the pan and let the mixture stand for at least 4 hours, the period necessary to cut and separate the whey.
- After 4 hours, place in a voile, over a sieve to eliminate the whey. Leave in the fridge for 1 night.
- Then just hit the processor to get a more fluid, shiny cream with a velvety texture.
- Store in an airtight glass jar for up to 7 days in the refrigerator. If it releases whey and loses its texture, hit the processor again.
- Perfect to consume with fruit.
- Note: we don't want it to release all the whey, so I don't put weight on it when draining.
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