healthier butter
- Replies 2
We are always trying to find ways to scrounge a few more dollars (was going to say cents but who knows what a red cent is anymore!!!), and this recipe is not only good for your heart and brain but also the ole hip pocket. Who wants to eat margarine when butter is better, and now even better!
This post went to Cooktown 60 and Better, where we strive to further our health targets and our lifestyle goals....lol
Ingredients: 1 cup (or more, or less) of softened butter; olive oil (see my notes).
Other needs: a blender or stick mixer or whisk, a container to store the “butter”
in, a good spatula for scraping up all the “butter”.
Method: Put the softened butter into a bowl (or blender). Work out how much oil you want to use.
Note: You can do any amount of oil from ¼ cup per cup of butter, up to 1 cup of oil to 1 cup of butter. Depends on how soft you would like your spread. At 1 cup and 1 cup, the blend will soften to very runny within ten minutes of leaving the fridge.
At ¼ cup oil to 1 cup butter, it will be a very firm spread that slowly softens after ten minutes or so. We personally use 1 cup of butter to ¾ cup of oil.
Don’t use blended oil or peanut, but you can use rice bran or tea or grape seed. Coconut sets at a higher temp than butter, so it would be of no benefit!
Pour the oil slowly into the soft butter while whisking or blending. Keep mixing until smooth, pour and scrape into a container, and refrigerate to set. Voila! Super spreadable and healthier version of butter, and
it tastes….like...butter.
PS if you have scales at home you can do this by weight, a much more accurate method. The same formula applies: Between 25% and 100% oil by weight to butter: eg, 125g to 500g oil to 500g butter.
This post went to Cooktown 60 and Better, where we strive to further our health targets and our lifestyle goals....lol
Ingredients: 1 cup (or more, or less) of softened butter; olive oil (see my notes).
Other needs: a blender or stick mixer or whisk, a container to store the “butter”
in, a good spatula for scraping up all the “butter”.
Method: Put the softened butter into a bowl (or blender). Work out how much oil you want to use.
Note: You can do any amount of oil from ¼ cup per cup of butter, up to 1 cup of oil to 1 cup of butter. Depends on how soft you would like your spread. At 1 cup and 1 cup, the blend will soften to very runny within ten minutes of leaving the fridge.
At ¼ cup oil to 1 cup butter, it will be a very firm spread that slowly softens after ten minutes or so. We personally use 1 cup of butter to ¾ cup of oil.
Don’t use blended oil or peanut, but you can use rice bran or tea or grape seed. Coconut sets at a higher temp than butter, so it would be of no benefit!
Pour the oil slowly into the soft butter while whisking or blending. Keep mixing until smooth, pour and scrape into a container, and refrigerate to set. Voila! Super spreadable and healthier version of butter, and
it tastes….like...butter.
PS if you have scales at home you can do this by weight, a much more accurate method. The same formula applies: Between 25% and 100% oil by weight to butter: eg, 125g to 500g oil to 500g butter.
Last edited by a moderator:
.png){kind=icon}
