butterpeanutsraw
I bought fresh ground peanut butter, and it's great and all, and I really like it for peanut sauces, but I really just want a peanut butter and jelly sandwich and this stuff just isn't right for that.
It's not hard: First milk cow :-), then let the milk settle in the fridge for a day or two. Skim the cream off the top
Use a food processor, or hand shake in a cocktail mixer or similar sized jar (only about a 100 ml at a time)
First you get whipped cream (2 to 5 minutes), then another minute of shaking and suddenly butter appears
It should separate very cleanly, with watery whey (save for soft cheese making), and lots of rough yellowish fat globules. If it still looks smooth it needs more shaking
If you want to keep the butter for any length of time you will need to wash it a few times with clean water, and squeeze the water out of it after each wash
The colour you get depends on what your cows have been eating. It can be quite white
There is no need for heating, or any other additives
Well, you could shell out for a commercial nut butter mill, if you had an extra thousand bucks lying around. But otherwise the answer is probably not. I believe that commercial peanut butter makers grind the nuts between metal plates, which gives the very fine texture. At home, you're presumably using a food processor, which can't make thick-textured pastes very fine.
Some health food stores have nut butter mills, though, so if you're looking for freshness, you can grind just before you buy.
Best Answer
You've pretty much answered your own question. Put the PB in a blender, drizzle in a little peanut oil, blitz and season to taste with salt and a little sugar if you want it. I'd add them all slowly: you can always add, you can't take away.