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Old 05-31-2013, 01:49 PM   #1
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Storing homemade coconut butter

I followed a recipe I found on this forum and made some coconut butter. Put it in the fridge overnight and it got rock hard due to the coconut oil. Let it out on the counter for a few hours and it completely melted. How do you guys keep it so it's "butter" consistency? I tasted the center which hadn't quite melted and it was extremely delicious. Now have to find a way to use it beside eating off the spoon.
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Old 05-31-2013, 02:48 PM   #2
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Mine was ok in the fridge of the door. You might try keeping it in the produce drawer and see if the oil is less hard there.
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Old 05-31-2013, 03:36 PM   #3
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experiment to see if there is a place in your house that's less warm than the kitchen counter and less cold than the refrigerator! a wine cellar type location would probably be best. usually the kitchen is warmer than other rooms. try and see if you can find a sweet spot.
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Old 06-01-2013, 07:08 AM   #4
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I have the same problem with mayonnaise made with a mix of oils including coconut oil. I would be very interested in any solution you find.
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Old 06-02-2013, 01:56 PM   #5
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Quote:
Originally Posted by Soobee View Post
I have the same problem with mayonnaise made with a mix of oils including coconut oil. I would be very interested in any solution you find.
I've been making my mayo with a mix of about 1/3 coconut oil and 2/3 avocado oil, along with the other traditional ingredients (salt, vinegar, lemon juice, etc.). It has worked quite well, and does not get crunchy in the refrigerator. I have been using the 2-minute quick method, using a hand-held stick blender. It has revolutionized my mayo-making life!

As for the coconut butter, I also make my own from coconut powder, and I do NOT keep it refrigerated, for the reasons mentioned earlier. I just let it separate and stir it again when I am ready to use it. (That doesn't mean that stirring it is actually easy - the solids can be quite thick, so it takes some time and patience - if you have a strong stick blender, that seems to work well for me, or you can put it in smaller batches so you don't have to stir so much at a time.)

There's not a way to keep it from separating when the temperature is above 76 degrees without adding thickeners, and I would not even think about doing that. However, the closer you are to that magic number of 76 degrees, the more slowly it will separate.
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