NUT BUTTERS

To make the nut butters from almonds, peanuts, pecans, walnuts, cashews etc.

1. Toasting. Spread the shelled nuts out on a baking tin and roast at 350 F. for about

15 minutes. Stir the nuts occasionally to ensure even roasting.

2. Grinding.

a) With a hand mill. Adjust the mill to make the nuts come out as a firm paste but

do not set it too tight. A hand mill may be used to grind a large quantity at a time.

b) With an electric blender. Use the grinder or set at 'grind.' Only a few nuts should be ground at a time. Keep adding a little oil to make a paste.

At the end of the process mix in sea salt to taste and store the 'butter' in clean airtight glass jars. The amount of salt required is generally about half a teaspoonful to one pound of butter. Keep any opened jar refrigerated.

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I would love to hear from you as to which cheese recipe you enjoy the most - or of any changes you made, or any new recipes that you have.