Guest guest Posted April 15, 2005 Report Share Posted April 15, 2005 You are very welcome... what usually stops the grainy nes is the fact that you are re-solidifying it very quickly as you are whipping it. The quick chill in other words ... I hope it works for you. Let me know. HUGGS Vicki P. --- Melissa Gentile <Mafeb wrote: Oooooh ... Good idea! I'll give it a go! Thank you! Melissa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2005 Report Share Posted April 15, 2005 Hi Melissa, >Hey all, >I just whipped up a bunch of shea butter and it hasn't lost its grainy >texture :-( If your butter was grainy when you got it, and you don't want those crystals, then you need to melt it then quick cool it and whip it, cool it , whip it. >Is all raw shea butter grainy? Shouldn't be! If it is grainy it is a sign that the shea has been melted at some point after initial manufacture to repackage or get it out of the drum. >Did I get a bad batch? Hard to say, but probably not bad, just been melted. Of course depending on the temp of melting it could compromise the nutrients in the butter. >Can i do anything to smooth it out? My goal is a soft butter that can be >put in a squeeze tube for a massage therapist... I would do like I said above. I would completely melt it, but use as low a temp as you can, put it in the freezer and keep watch. Whip a bit, cool it, when it starts to harden to the sides of the container that's good enough and then it's all about the whipping and letting it complete the recrystalization (without the obvious crystals). Have fun! Margaret http://www.naturalindulgences.com *Creamy* Fresh Lab Tested Shea Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2005 Report Share Posted April 15, 2005 Hi Mo, >Hi... my understanding is that you need to not ever take it past its >melting >point; that's when it crystallizes. The crystalization is a very crucial step in the initial manufacture of shea butter. And, yes, if shea is remelted and just left to cool, 99% of the time it will recrystalize with hard " nubbies " . >You can reheat it, but ONLY to its >melting point, for it to lose that texture. Should take care of the >problem. Also important to do a rapid cooling and stir after this melt. >Shea evidently has a different melting point than other >oils/butters/etc and that is why this is a common problem. That's a new one to me. Most butters are at a melting point in the same general range 29-36 C or round about there. Have a great day! Margaret Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2005 Report Share Posted April 15, 2005 Thanks for your info here. My understanding is far less experience-based than yours :-) I have not done a whole lot with butters and was only able to address this from an " academic " POV. mo On Behalf Of Margaret Helm-Duell Friday, April 15, 2005 1:08 PM RE: Grainy shea butter? Hi Mo, >Hi... my understanding is that you need to not ever take it past its >melting >point; that's when it crystallizes. The crystalization is a very crucial step in the initial manufacture of shea butter. And, yes, if shea is remelted and just left to cool, 99% of the time it will recrystalize with hard " nubbies " . >You can reheat it, but ONLY to its >melting point, for it to lose that texture. Should take care of the >problem. Also important to do a rapid cooling and stir after this melt. >Shea evidently has a different melting point than other >oils/butters/etc and that is why this is a common problem. That's a new one to me. Most butters are at a melting point in the same general range 29-36 C or round about there. Have a great day! Margaret Step By Step Instructions On Making Rose Petal Preserves: http://www.av-at.com/stuff/rosejam.html To adjust your group settings (i.e. go no mail) see the following link: /join ---------- -- Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.