Post #345377 by Uncle Laffo on Wed, Nov 21, 2007 1:19 PM

Earlier in the post you guys were talking about using a Nut Grinder to make a butter. We have a Farmers Market and a couple of Health food stores that will grind any nut into a butter for you. Cashews, Pecans, ALMONDS - whatever as long as it's shelled. I'm sure that's available anywhere. As far as the emulsification goes, it is the speed the oil is suspended in the opposing liquid that affects your process, I don't think grinding would effect the ability to emulsify. If the oil hits the liquid too fast it doesn't suspend properly. With a butter the milk is going to have a higher oil content because you've crushed the cellulose more efficiently. The milk can be drizzled into the other ingredients slowly as it whips, and it creates a smoother, more stable pull that won't separate as quickly. With some French stocks you go through your strainer, sieve, cheese cloth and then a handkerchief. If you don't graduate up too quick, it's a cinch and you don't have too squeeze your leavings. We used to do gallons of demi glace this way.
Maybe that helps,
Laffo