This recipe came from a book I found in a thrift store in Colorado...yes, I *am* a thrift store junkie. The name of the book is Make Your Own Convenience Foods by Don & Joan German. My copy is from 1978, but everything is still relevant...possibly more relevant now than ever before, as we face supermarket shelves lined with preservatives, artificial dyes, & chemicals. This book offers quick and cheap ways to make chemical-free foods.
The reason I make Extended Butter is not so much because I need to extend my butter, but b/c I have been on a quest for how to make butter more spreadable straight from the refrigerator. I wanted the convenience of a tub of spread w/o having to use margarine. For those of you who regularly use butter as a spread, this recipe will prove to be a money saver, I am sure!
The reason I make Extended Butter is not so much because I need to extend my butter, but b/c I have been on a quest for how to make butter more spreadable straight from the refrigerator. I wanted the convenience of a tub of spread w/o having to use margarine. For those of you who regularly use butter as a spread, this recipe will prove to be a money saver, I am sure!
OK, here's what you need:
<---vegetable oil
<---liquid lecithin (found at health food/bulk food stores)
<---1lb of butter
Set your butter out and get it to room temperature.
In your blender, mix:
1 cup vegetable oil
1 tsp liquid lecithin
5 oz water
It will look like this--->
(you can see the cover of the book in the background)
When your butter is room temp, add it to the blender, and blend until smooth.
When your butter is room temp, add it to the blender, and blend until smooth.
As you can see, the spatula stands straight up in it. It has a whiter appearance than pure butter, but that hasn't seemed to bother anyone in our family. The book does suggest that if the lack of color bothers you, you can add a bit of carrot juice. Doesn't seem worth it to me.
Now, all you have to do is transfer it to a container. We keep ours in an old margarine tub...just seems like the logical place for it! ;) Then, it just goes in our refrigerator, ready to be pulled out w/ the meal.
3 comments:
Very intriguing! I've never seen that method. Is the lecithin from soy? Hubby avoids soy (and his diet actually restricts 'vegetable' oil - would olive oil work?). We use a butter bell or crock to keep the butter fresh at room temp... though these days room temp is chilly (and a bit less spreadable!)!
Yes, it is soy. I've never tried olive oil, but it would be worth it to try it!
I have a very small kitchen, so I like being able to put the butter in the refrigerator and pull it out as needed.
I use equal parts butter, coconut [or olive oil] and flax seed oil [or olive oli] depending on what I have on hand. Coconut and flax are both beneficial oils and do allow for a more spreadable butter plus extending it!
Bearth angel
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