Wednesday, September 30, 2009

How to Make Your Own Spreadable Butter

We gave up margarine and those spreadable "tub butters" a while ago. These days it's strictly butter (although not organic -- that's the next step). Margarine and the tubs have quite a bit of "bad" fat so we decided to make the switch. Sam's Club has the best price around on butter at roughly $1.46/lb, but the price fluctuates so I stock up when it gets low! You can freeze butter!

The problem with the butter is that it's not spreadable and I don't always have the forethought to get it out and let it soften. So I made my own spreadable butter! The original recipe is here and it took all of about 3 minutes. I used olive oil because I don't have any canola on hand and I can definitely taste the olive oil (which is fine with me, but if you don't want to taste it you may want to use the canola). I'm planning to switch to coconut oil in the next few months and we'll see how it is with that.

2 Thoughts From Others:

Chief Family Officer said...

Camille, this is brilliant! It never occurred to me that spreadable butter was something you could make at home, but I'm definitely trying this.

Shelley said...

The Tightwad Gazette talked about blending milk with hard margerine to make it spreadable and I did this way back when. Knowing me I'm pretty sure I added skimmed milk. I might try it again sometime with some butter, just to see how it turns out. I don't eat margarine or butter often enough to bother with this, actually, but Bill must have his margarine and marmalade on toast every morning.

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