Natural peanut butter can be thickened by allowing its globular proteins to absorb water and swell, which can be achieved by simply stirring it and letting it sit.
Here's a breakdown of why and how:
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The Science Behind It: Natural peanut butter separates because the oils naturally present in peanuts rise to the top. This is because there are no added emulsifiers to keep the solids and oils bound together. The "globs" in natural peanut butter are composed of globular proteins. When you stir the peanut butter, the proteins absorb the oil (and any water present), causing them to swell and create a thicker consistency.
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How to Thicken It:
- Stir Thoroughly: When you first open a jar of natural peanut butter, the oil will likely be separated. Stir vigorously until the oil is fully incorporated back into the peanut butter. This helps the proteins begin to absorb the liquids.
- Refrigerate (Optional): Refrigeration can help solidify the oils and further thicken the peanut butter. However, keep in mind that refrigeration will also make it harder to spread.
- Let it Sit: After stirring, give the peanut butter some time to sit at room temperature or in the refrigerator. This allows the proteins to fully absorb the liquids and thicken the peanut butter. The time needed will depend on the brand and peanut butter consistency, but start with an hour and check for the desired consistency.
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Alternative Methods (Though Less "Natural"): If you're not strictly adhering to a "natural" approach, you could introduce other thickening agents. However, this changes the product and is not directly answering the original question.
By understanding the science of how the peanut butter proteins absorb liquids, you can adjust the stirring and sitting time to achieve the thickness you prefer.
