Pure almond butter comes with the somewhat stilted admonition “Must stir product. Oil separation occurs naturally.” I’d just opened a new jar and was busily (and laboriously) stirring when I realized we have the technology:
I installed the chuck’s outside jaws to grab the jar lid.
About three hours at 50 rpm, the lathe’s slowest speed, did the trick. We now have the smoothest, creamiest, best-mixed almond butter ever.
In a month or so, I’ll chuck up an unopened jar to see how well it works without any manual intervention.