Bez meda (without honey)
Sastojci: 350 g pečenog kikirikija (u opni, slan), 5 kašika maslinovog ulja, 1–2 kašičice kakaoa u prahu (zavisno koliko čokoladno voliš), 1–2 kašičice mlevenog cimeta, prstohvat soli (ako kikiriki nije slan).
Priprema:
1. Kikirikiju skinuti opnu.
(Slike su u receptu Domaci puter od kikirikija).
2. Kikiriki stavi u jaci blender ili seckalicu i blendati dok ne postane pasta (ili skoro pasta).
Proces mlevenja kikirikija traje oko 10 minuta sa pauzama da se ne pregreje seckalica).
3. Dodaj 4 kasike maslinovog ulja postepeno, miksajući dok ne dobiješ željenu kremastu teksturu.
Počni sa 2 kašike. Blendati pa opet dodati 2 kašike i opet blendati.
4. Dodaj kakao, cimet i so I blendaj 10 sekundi.
5. Dodaj kašiku ulja preko kakao praha (da se lakše sjedini ako niste dobili pastu od kikirikija nego je ostalo finije samleveno).
Ako vam je kikiriki bio fino samleveno, dalje blendanje ce trajati jos oko 5 minuta.
6. Prebaci u sterilisanu teglu sa poklopcem.
7. Cuvaj u frižideru*.
Napomena:
- Maslinovo ulje daje blaži ukus, ako želiš intenzivniji “puter” možeš koristiti i blago neutralno ulje (suncokretovo ili kokosovo ulje).
- Kremastost se može lako regulisati dodavanjem još malo ulja, ali više ulja → kraći rok trajanja.
- Ako želiš da bude malo slatko, možeš dodati i 1–2 kašike meda** ili eritritola (opciono).
Napomena za cuvanje
Rok trajanja
1. Na sobnoj temperaturi: maksimalno 1–2 dana (zbog maslinovog ulja → brzo oksidira).
2. U frižideru: 3 nedelje ako se čuva u poklopljenoj staklenoj tegli.
- Blago izdvojeno ulje na vrhu → normalno, samo promešati pre korišćenja
- Optimalno mesto: zadnji deo frižidera (hladnije).
3. Zamrzavanje: do 2 meseca, samo prebaci u zatvorenu posudu.
Saveti za duži rok trajanja
1. Poklopiti odmah – vazduh skraćuje trajanje.
2. Sterilisati teglu toplom vodom i dobro osušiti pre punjenja.
3. Koristiti čistu kašiku svaki put – bakterije iz vazduha ili hrane ubrzavaju kvarenje.
4. Ako želiš da traje još duže, možeš smanjiti ulje na 4 kašike, pasta će biti gušća, a rok trajanja + nekoliko dana.
Napomena 2 za med
Koliko meda dodati?
- 1–2 kašike meda – za lagano slatko
- 3 kašike meda – za jače slatko i dezert verziju
Napomena:
- Dodavanje više od 3 kašike može učiniti puter tečnijim, pa možda treba dodati malo više kikirikija ili smanjiti ulje da ostane kremast.
- Med se najbolje dodaje nakon što ste izblendali kikiriki i ulje.
- Blendati kikiriki sa uljem u jakom blenderu ili seckalici dok ne dobiješ kremastu pastu.
- Dodaj med, kakao i cimet kasikom i promešaj ručno ili kratko pulsiraj u blenderu da se sjedini.
Savet:
Ako dodaš med odmah u secko ili blender dok je kikiriki još grub, može se desiti da se više razredi i bude tečniji, a ne dobiješ fino mazivu teksturu.
Mali trik:
Med dodaj postepeno – probaj teksturu kasikom, i stani kad ti je baš kremasto i dovoljno slatko.
Ingredients: 350 g of roasted peanuts (in the shell, salty), 5 tablespoons of olive oil, 1–2 teaspoons of cocoa powder (depending on how chocolatey you like it), 1–2 teaspoons of ground cinnamon, a pinch of salt (if the peanuts are not salty).
Preparation:
1. Remove the membrane from the peanut.
(Pictures are in the recipe Homemade peanut butter).
2. Place the peanuts in a strong blender or chopper and blend until it becomes a paste (or almost a paste).
The process of grinding peanuts takes about 10 minutes with breaks to avoid overheating the chopper).
3. Add 4 tablespoons of olive oil gradually, mixing until you get the desired creamy texture.
Start with 2 tablespoons. Blend, then add 2 tablespoons and blend again.
4. Add cocoa powder, cinnamon and salt and blend for 10 seconds.
5. Add a tablespoon of oil over the cocoa powder (to make it easier to combine if you didn't get a peanut paste but it was more finely ground).
If your peanuts were finely ground, further blending will take another 5 minutes.
6. Transfer to a sterilized jar with a lid.
7. Store in the refrigerator*.
Note:
- Olive oil gives a milder taste, if you want a more intense "butter" you can also use a slightly neutral oil (sunflower or coconut oil).
- Creaminess can be easily adjusted by adding a little more oil, but more oil → shorter shelf life.
- If you want it to be a little sweet, you can also add 1-2 tablespoons of honey** or erythritol (optional).
Note for storage
Shelf life
1. At room temperature: maximum 1–2 days (due to olive oil → oxidizes quickly).
2. In the refrigerator: 3 weeks if stored in a covered glass jar.
- Slight separated oil on top → normal, just stir before use
- Optimal place: the back of the refrigerator (cooler).
3. Freezing: up to 2 months, just transfer to a closed container.
Tips for a longer shelf life
1. Cover immediately - air shortens the duration.
2. Sterilize the jar with warm water and dry well before filling.
3. Use a clean spoon every time - bacteria from the air or food accelerates spoilage.
4. If you want it to last even longer, you can reduce the oil to 4 tablespoons, the paste will be thicker, and the shelf life + a few days.
Note 2 for honey
How much honey to add?
- 1–2 tablespoons of honey – for a slightly sweet taste
- 3 tablespoons of honey - for a stronger sweet and dessert version
Note:
- Adding more than 3 tablespoons can make the butter runny, so you may need to add a little more peanuts or reduce the oil to keep it creamy.
- Honey is best added after you have blended the peanuts and oil.
- Blend peanuts with oil in a strong blender or chopper until you get a creamy paste.
- Add honey, cocoa and cinnamon with a spoon and mix by hand or briefly pulse in a blender to combine.
Tip:
If you add honey immediately to the chopper or blender while the peanuts are still coarse, it may become more liquid and you won't get a finely spreadable texture.
A little trick:
Add honey gradually - try the texture with a spoon, and stop when it's really creamy and sweet enough for you.
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| Izvuci kabl iz struje pre mešanja metalnom kašikom (Unplug the cord before mixing with a metal spoon) |
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