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Stone Grinder - Nut Butters
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Yep, our stone grinders are back! We don't accept returns on the Stone Grinders, however, we will help service and repair any issues. We also have spare parts if need be.  Yep! The stone grinders for nut/seed butters and chocolate are back!... I created a new video with the stone grinders that you can see just below on how to use the stone grinder most effectively. Also check out my write-up, down below the video, which also includes the original video I did a few years ago, where I first introduced the Stone Grinders, in our kitchen in Ecuador. Check out my new video here: https://www.therawfoodworld.com/index.php?main_page=index&cPath=316_100465 The best quality nut/seed butters in the world are stone ground. If you use a fan pointed at the steel drum as suggested in the video, the butters will not heat up beyond the "enzyme-destroying" mark. It's very likely that the commercial "raw" nut/seed butters that can be purchased in health food stores, are heated to temperatures way above even though they say they are "raw". Additionally, your nut/seed butters won't be traveling across a continent in potentially hot UPS trucks before they arrive at your house. Not only have I saved hundreds upon hundreds of dollars by making my own nut/seed butters instead of purchasing them, I've also created a little stone ground nut/seed butter "business" in my neighborhood. I can't even keep up with the demand for my homemade almond butter and tahini. Everyone states that these are the best butters they have ever had. In the older video further below that I did on the stone grinders, I say it's wise to only make 24 - 32 oz of nut butter at a time. However, I see now that this is absolutely false! I'm generally making 60 - 72 oz of nut butters with each batch. Just make sure that you have a fan pointing at the steel drum. it's highly recommended that you use this procedure below, which I touched upon in the video above, to avoid damaging the belt of your machine when making larger (48 - 72 oz) quantities of nut/seed butters: First, you grind down the nuts or seeds to a fine powder in a food processor. Next, you want to start with only putting about 8 - 16 oz in the stone grinder, to start it off to where you just can't see the black stone plate of the stone grinding drum. After about 20 - 30 minutes, that powder will break down starting to almost turn into a liquid. Then you can add another 8oz - 16oz and repeat. As you continue to add ground nuts/seeds and they break down the drum will get more full. The more full the drum is, the more you can easily add larger quantities of ground nuts/seeds at a time. Once you have about 32 oz or more in there, you can easily add 24 oz ground nuts/seeds at a time. I sometimes get impatient and I add more at a time than is ideal. Sometimes I am successful when this happens and other times the excess amount jams the machine and I have to use my hands to turn the steel drum, to make it go until it starts to pick up on it's own. I have unfortunately broken and replaced many belts this way, due to my impatience. I highly recommend purchasing a few extra belts with your stone grinder so you don't end up with a stone grinder that doesn't work until you get a new belt. Our friend Kelly told me this when I first bought mine and I am very glad that I had extra. Depending on the nut or seed you use, you can literally have amazing nut butters made in 1 - 3 hours. However, the longer you keep the nut butters in the machine, the more they break down and the more liquid-like they become. I have literally kept almond butter in the stone grinder for over 10 days! Pure decadence! Don't worry, it's definitely not necessary to keep it in that long. Even two days or three hours will produce the best nut or seed butters in the world. However, it's best to play around and experiment with what you like best. Also, in the video below we made coconut butter. This is actually really easy and fast to make. If you just purchase shredded coconut, it can be finished within an hour or two. Also, stone grinders are what most of the raw chocolatiers use to make their raw chocolate. They throw their raw chocolate in along with other ingredients such as sweeteners and other superfoods. The stone grinder breaks everything down into a fine liquid. Since the cacao butter hardens at cooler temperatures, you can put the stone ground liquid contents in chocolate molds, put them in the refrigerator or freezer, and they turn into hard delicious chocolates. I am consistently making my family all sorts of different types of cakes and bars with our stone grinders. I have so much fun experimenting with them! Angela and Oria don't eat raw chocolate, so we use other ingredients that harden in the refrigerator such as coconut butter from coconut shreds and Pili Nuts. Pili Nuts are their absolute favorite! We pretty much use Pili Nuts almost 100% of the time. Here is the original video I did many years ago when we first introduced the Stone Grinders:
I am SURE that most of us have tried OVER and OVER again to create our own Nut Butters at home, in every way possible. I've personally tried using a Green Star Juicer, a food processor and all sorts of High-Powered Blenders. I've even tried to add oil to the mixture. I have definitely created some very interesting nut and oil concoctions, but I have never accomplished making TRULY rich, authentic, smooth Nut and Seed Butters.
Specifications Manufactured in India. PLEASE Note: Warranty will be VOID if shipped outside the USA. The drum, the scrapper arm and the 2 spindles within the roller stones are the components made of Stainless steel. Plug type for 110V models use the US plug style Type B and for 220V models use the India/UK plug style Type D. Users in other countries that do not follow this standard may have to get the plugs replaced by a trained electrician. TYPE D  TYPE B 
These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.
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