Tempering

[SimplyE]

So I have tried tempering my shea butter a couple of times, but cannot get this figured out. I thought I had it last time, but it still ended up grainy. I did end up getting it hot in the beginning, over 200, and wonder if this is my problem. It did come back down to 170sh and held it 170-180 for probably close to 30 minutes. What is the rule of thumb? I also did add cocoa butter and avocado oil at the same time. Is this okay? Love the butter, but would like to get it creamy!

TIA!

 

[SimplyE]

Any takers?

I tried again, slowly melted shea and cocoa butter on very low heat, took maybe 15-20 minutes to completely melt, kept it at 170-185, but did happen to get it up to 198, kept it in the 170 range for another 20 minutes, and then turned the heat off. It is much better, but still has some graininess to it. Did I over heat it? I can't figure this tempering thing out.

 

[Deda]

I temper the oils separately. So I can't help you there, but I do go very slowly. I use a great digital thermometer from Ikea, I set it BLAST when it hits 150, then I have some play room to make sure I don't go above 170. No idea why that works for me, but so far so good.

The best way to avoid grainy shea butter is to start with good quality shea butter. I've bought it from several places that seem to always have grainy butter, and others that always have nice creamy no-grain butter.

 

[beadella]

First of all, I apologize for my extended absense, we are just starting the moving process and some other things as well..................

Anyway, how 'bout sharing some of those wonderful quality non-grainy sourses with us...............pleeeeeeeeeeeeeeeeze????

 

[SimplyE]

I temper the oils separately. So I can't help you there, but I do go very slowly. I use a great digital thermometer from Ikea, I set it BLAST when it hits 150, then I have some play room to make sure I don't go above 170. No idea why that works for me, but so far so good.

The best way to avoid grainy shea butter is to start with good quality shea butter. I've bought it from several places that seem to always have grainy butter, and others that always have nice creamy no-grain butter.

I buy from columbus. I wonder if I must get it to warm. It took 45 minutes or so, but then I turned my head in the middle, and it was 198. I can't get my stove any lower. It is gas. It is much better, but still somewhat grainy. I think I need to buy a comparison to go by. I am perplexed.

 

[carebear]

I've not found tempering reliable

 

[SimplyE]

I've not found tempering reliable

What do you do? I figured columbus was a reliable source. Enlighten me! 8)

 

[carebear]

I've tried holding at 170 and at 120 for 30 minutes but neither worked.

I love columbus foods and get my oils from there. Shea butter I've gotten from many places and have always had inconsistent results even from the same vendor. I don't think it's the supplier's fault.