What to do if your tahini separates
Posted by kathryn in Nuts & seeds
Tahini is one of my favourite ingredients. I buy big jars of the stuff and use it all the time.
No matter how old or new the tahini, it’s always separated out to some extent, as the oil floats to the top of the jar and the more fibrous solids descend to the bottom.
Up until recently I’ve attempted to remix the two layers by hand, by mixing it with a spoon. However, as Madhur Jaffrey says “you can feel as though you’re mixing cement”. It’s hard work and never very effective.
Then recently I hit on an easy and kind of obvious solution . . .
. . . storing the jar upside down.
Rather than using your own elbow grease you’re letting gravity do the work for you. The two layers won’t mix together immediately. However, gradually, the oil will start to rise again, the fibrous solids start to fall and the two mix together.
I’m also using the same storage method for my peanut butter.
It helps to screw the lids of the jars on tightly and also to put some kitchen towel underneath, as there can be a small amount of leakage at first. But otherwise this method works really well, no cement mixing required.
Some of my favourite ways to use tahini
- in salad dressings
- as a spread on toast
- to make a thick and rich sauce in casseroles
- stirred through quickly cooked greens
- in a dairy free polenta meal