Peanut butter is a fantastic way to elevate your breakfast, whether you’re spreading it on toast or adding a dollop to your porridge.
It’s a great source of protein and healthy fats, making peanut butter a staple in many households, with plenty of different brands available.
However, it can be quite frustrating to open a jar only to find that oil separation has occurred – while this is a natural process, it can be quite messy to fix. Similarly, as you reach the end of the jar, all that’s left is dry residue that’s impossible to spread.
Fortunately, there’s a simple solution, and it all boils down to how you handle the jar, reports the Express.
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Reddit users have suggested a range of eccentric methods to restore the creamy texture. Suggestions vary from “give the jar a good stir and hope for the best” to “blend the peanut butter in a food processor or with an immersion blender to recreate the creamy consistency”.
In reality, the solution is much simpler. According to Richard Price, a food expert at Brit Superstore, it’s all about where and how you store it.
He explained: “Healthier peanut butters separate because they’re lacking additives or stabilisers that bind the oil to the solids. As a result, the oil naturally rises to the top of the jar over time.
“To avoid this, the key is to store your peanut butter upside down in the fridge. By flipping the jar, you force the oil to move back through the solids.
“Keeping it chilled slows the oil’s movement, causing it to firm up before it can fully separate again. In essence, the oil re-incorporates itself, saving you the hassle of constant stirring.”
This trick to preserving your peanut butter’s creamy texture is surprisingly straightforward and doesn’t require any extra effort.
However, storing peanut butter in the fridge has another benefit that fans will want to know about.
Richard explained: “Refrigerating the spread extends its shelf life, maintaining its freshness and preventing mould growth. Give this a try and you’ll find your peanut butter’s flavour and texture are preserved for much longer.”