Any problems with the butter?! 1 person said there was literally a layer of butter that solidified all over them. Comments?!?
940698
That was not my experience. However I found I cannot eat these because they...well, they cause great gastric up set, that's the nicest way to put it. YMMV however. The taste and consistency was fine. But that was the TOP of the alimentary canal.
940699
We have made these several times, following the directions, and have not experienced this issue. We found the brownies to be quite tasty.
795913
I'm sorry it seems as though your problem is unique to your machine. Mine works perfectly and I have never used any kind of spray or butter on it, I would follow the suggestions of spraying the surface while cold and maybe it will season itself again.
246181
I'm reading these questions, because I've received this item as a much-wanted gift. (I'm thrilled!) And, coincidentally, I've just read an interesting series of posts about using a pestle and mortar for making nut butters on another site. See link. (I hope it's OK to post it.) Look for the comment and answers from a poster named Nablusiya. http://chowhound.chow.com/topics/796482?page=all
863011
too much butter (oil) and not properly mixed. You much cream butter and sugar well before incorporating the flour.
1548011
Something similar happened to me on my 2nd attempt to make butter. My mistake was that the cream was not at room temperature. It was close to room temp., but not at room temperature.
328559
I doubt the container has anything to do with the appearance of mold. I can say the longest we have had butter sit in our bell was close to two weeks - and there was no hint of degradation to the butter. We keep two marble units on the counter all the time. I'm wishing they would make a two stick size as much butter as we use. Love this butter bell idea!
1469017
I had the same problem and returned the unit. I did, however, take that "milky" mixture and froze it and it was an OK ice cream .......not how it should be made !!
1498053
I make almond butter with it all the time. However, I have had to replace the blade twice since I purchased it. I purchased a blade on 12/11 and it is cracking again. I did contact the company and they are going to give me a replacement blade but require that I mail the damaged one back with tracking. There seems to be a design flaw with the blade since others have had the same problem.
2042816
I've had a few for a loooong time. I think they've all been microwaved at some point and they are all fine but one. On one the coating bubbled up after microwaving, so I wouldn't risk it.
473252
Try letting them get to room temperature and then put wax paper or parchment paper in between them. I portioned every meal days in advance so I never encountered that problem. I hope this helps.
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.
209214
I always use melted butter and it comes out great. Never actually used oil, because I can usually taste it in baked things.
736630
Ensure butter is little soft when you put it in and if you press the butter well against the wall, it won't fall. But if it does, just put it back in :)
1859218
Yes it is food grade. So it shouldn't be a problem. Your amond butter may have been just a little dry. Sometimes I have to stir the oils back into it before using almond butter. The oil has no flavor at all from what I can tell.
651799
we don't add any butter...to sum it up...it's like the popcorn at the movie threaters when it's finished. it's not oily because the popcorn soaks it up when popping. the popcorn at the threaters~they pump/pour it on after it's popped. there's not need in adding butter.
1773289
The label lists it as non-homogenized, but makes no reference to pasteurization. The butter is heated in order to make ghee, which would likely pasteurize the product if it wasn't already.
524558
I would agree with the others. I did a quick google search and it does sound as though it might have something to do with the layers possibly not fusing together properly. Definitely not normal! I thoroughly enjoy mine, so you may want to give some thought to giving them a second chance and have them replace it. Good luck with whatever you decide! :)