I bought this butter but after opening has become hard. How do I warm it up before each use? I would not want to loose the nutritional value. Thanks
59308
This is from the Artisan Coconut Butter website, and any of the 3 methods they recommend works great.: There are several ways to warm up your jar of Coconut Butter. Option 1: You can put the jar into hot water. Option 2: You can put it in the microwave. Please be aware that the fibers in the Coconut Butter will scorch very easily. We recommend no more than 15-20 seconds at a time. Which leads us to option 3: wrap the jar in a heating pad and then walk away. Whatever option you choose, once the jar is warm all the way thru it will be semi liquid and easily spreadable. Depending on the temperature of the room it has been known to stay soft for several days. Suggestion for future use: Our favorite thing to do is to warm the jar all the way thru and then pour the Coconut Butter into ice cube trays. Put the trays in the fridge or freezer. Once the Coconut Butter is solid again, pop out the cubes and keep them in the fridge so they will maintain their shape. That way you only have to heat a small portion at a time instead of working with the whole jar.
59309
I do not warm it up. I just run a spoon around in the coconut butter and it kind of flecks off and I mix it with fresh fruit and eat. If I were going to melt it, I'd get out the amount that I wanted to eat and microwave it just enough to make it soft. Probably 10 seconds and I would not think that would destroy the nutritional value.
59310
It's hard because the room must be a little cold. You can run it under warm water, or put a teaspoon in a small dish and microwave for 5 seconds. Not enough to melt it. The warmer the coconut is, the smoother/softer it will be. I put mine on warm toast and it melts beautifully.
577419
I believe since the water around the container with the butter has to heat up first and then the butter....it takes a little time to do it
1548217
I have not noticed much debris, although I have not melted it. I like to keep the raw properties of it. My first batch may have had tiny speckles that looked like Shea nut shell, but the 2nd batch I opened today had nothing inside but the butter. :) perhaps not all batches are made alike, due to it's raw state.
305142
It is very important that you make sure you leave no air holes when you put the butter in the butter keeper. Smooch it in real good. It is what I do and I have never had a problem.
2266554
Hey...same thing happened to me. Shake it to 'fluff up' the down. Puff it w your hand too. I did that for about 10 min. Mine ended up expanding. Mine is actually too warm for me. I have to run the heat down 4-5 degrees more than I used to.. but then I don't want to get out of bed in the am. Good luck w it...should be fine. Morrison
1342013
You can eat it right out of the jar or use it in recipes. I found a few online. Just google "Cookie butter recipes." Mostly, I just ate it with a spoon, right out of the jar.
1206530
It solidifies fairly smooth and shiny once it melts, but from the factory (or after being solid for a while, maybe) it is somewhat flaky/fluffy, though not nearly as much as the butter. Once you warm it even slightly, it doesn't make any difference. Both the oil and the butter seem to melt at just under 80F.
703046
Kept wrapped and dry. I can't see it "going bad" like rancid butter as there is no fat in it, just flavor. Mine is just fine and I love it. Molly McButter is much better but costs like flaming he**. Mike
1176775
This is unrefined, so it may have some lumps in it. And it shouldn't be 'creamy' - it should be relatively firm, to where you have dig some of it out and rub it on your warm skin to get it creamy like butter. You rub the lumps just like the rest and it should become buttery.
2155449
I have done this several times now and endorse the other answer here: butter helps to brown the exterior, it hasnt burned on me yet, and I am still in awe of how easy this thing is to clean up. Enjoy!
1702466
It's all natural so you have to stir it to distribute the oil which separates. To firm it up after you stir all the oil in, put it in the refrigerator. Oil will need to be stirred in before use as it separates. The trade-off for all this hassle is that you have a pure natural product without hydrogenated oils which will keep peanut butter smooth and creamy but will be really really bad for your arteries!
111457
Hi, this product is ready to use straight out of the pack it has no additives or altered like other butters of its kind. It is super rich/thick so rub it in your hands to dissolve it. I use it in my hair and my body everyday in its natural state even though some persons prefer to mix it with other oils. The choice is up to you to do as you wish. Hope this was helpful.
2268564
You got a bad container of butter. Somewhere along the production/distribution line your butter got contaminated by a fishy product. Take it back to Trader Joe's or throw it out. Don't use it.Love & butterflies,Bob
305147
I'm not sure why your having this problem, but I can tell you how I use mine and maybe that will help.. I let the butter soften a little and smoosh it down good into the cup with a spoon or spatula. I making sure there are no air pockets.. I keep my butter keeper in a spot away from toaster, oven, coffee pot, etc so it wont get too warm. Also before each refill I wash it good so the new butter I put in has a non greasy surface to stick too... I love mine but wish it was a little bigger... lol Hope this helps...
2213139
Trying to add real butter during the cooking process would interfere with the cooking time. What I've learned from trial & error is to split the oil (I use peanut) 1 tbl & melted real salted butter 1 tbl added to PowerCup & not after cooking. I imagine you could add 2 tbl melted butter & no oil as well. I add sea salt to the kernels before cooking (I'm not a big salt user) to keep the amount of sodium low but still gives a salty flavor. If you use just salted butter you may find you don't need to add any additional salt. I like my combo because the popcorn is not as greasy. I've also tried almond oil & would consider trying other oils but they are expensive. I hope this helps you out?
1678242
You should always melt down and strain unrefined butter.... its not a health risk if you dont, but tiny nut particles could be in it that you dont see with naked eye... can scratch. If using for yourself its not a big deal if you dont care if you might scratch up whatever youre using it on (Face? Lips?).... but if you gift or sell, take the extra 5 minutes. Just heat and strain.... Mac and Cheese takes longer.... yano. ;) BE BLESSED ALL WHO READ THIS.
305148
I *just* had this problem for the first time. The first many times, the butter didn't fall out. Now, after months of using this great product, KERPLUNK! Butter in the water. So, what did I do differently. I PUT COLD BUTTER IN THE BELL. Condensation created MOISTURE between the butter and the bell, so that the butter did not adhere. The solution is to take that stick of butter out of the fridge, unwrap it, and let it sit till there is NO condensation on the surface of the butter any more. Then, put it in the bell. And, it will not fall out, even on a warm summer day!