In my experience, natural or organic peanut butter tends to be like that. The oil and the "meat" separate if they're left too long (even conventional peanut butter will do that, by the way, if you leave it in the cupboard for too long). And they typically arrive that way from the store.
You just stir it to as even a consistency as you can. And, because you're not a perfect stirring machine, you will end up with runny peanut butter on the top... and extra thick peanut butter on the bottom. I haven't figured out a good way to solve that problem. Though, they make these "peanut butter knives" now (essentially like this: http://www.cooking.com/products/shprodde.asp?SKU=710653 only the proportion of "head" and "handle" are reversed), which make it easier to stir the deep part of the jar.
Anyway... I actually prefer this type of peanut butter over the conventional/fake stuff. I especially love Trader Joe's Cashew Butter, though. Mmmm. Good stuff. I just have to always remember to stir it BEFORE I refrigerate it, though. Otherwise the oil gets too thick.
(and, to me, that'd be the one down-side to natural/organic nut butters: yo have to refrigerate them, making them harder to work with after the first open ... but in your favor, that also makes them less runny)
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In my experience, natural or organic peanut butter tends to be like that. The oil and the "meat" separate if they're left too long (even conventional peanut butter will do that, by the way, if you leave it in the cupboard for too long). And they typically arrive that way from the store.
You just stir it to as even a consistency as you can. And, because you're not a perfect stirring machine, you will end up with runny peanut butter on the top... and extra thick peanut butter on the bottom. I haven't figured out a good way to solve that problem. Though, they make these "peanut butter knives" now (essentially like this: http://www.cooking.com/products/shprodde.asp?SKU=710653 only the proportion of "head" and "handle" are reversed), which make it easier to stir the deep part of the jar.
Anyway... I actually prefer this type of peanut butter over the conventional/fake stuff. I especially love Trader Joe's Cashew Butter, though. Mmmm. Good stuff. I just have to always remember to stir it BEFORE I refrigerate it, though. Otherwise the oil gets too thick.
(and, to me, that'd be the one down-side to natural/organic nut butters: yo have to refrigerate them, making them harder to work with after the first open ... but in your favor, that also makes them less runny)