And when we were done, a single centrifuging turned out to yield just enough pea butter to thinly coat a small piece of bread. Still, it was scrumptious, the pure, rich essence of pea. Can I get more pea butter out of my centrifuge? I'm going to keep trying. Adding additional ingredients to the puree might help a little -- in particular, pectinase enzyme to break down the peas' cell walls in advance is almost sure to improve my yield, but I don't happen to have any pectinase on hand at the moment. Adding sugar and/or salt has been known to produce interesting variations in culinary centrifuge output. In the short term, my best bet though might be to cheat, by using some real cow butter to augment the minimal amount of fat I'm getting from my peas. The cookbook has a recipe in which carrot juice is simmered with butter, then centrifuged to create a bright-orange take on pea butter (carrots have even less fat than peas). I'll keep you posted.