Butter, light butter spread or butter substitute?

juliegrey1

Butter its hardly the case you are going to eat a block at the time!!!

HeidiCooksSupper

This first ingredient in LOL Light Butter with Canola Oil is water. Ingredients are listed by weight, the most first. The next ingredient is butter and the third is canola oil. The other things are basically thickeners and color.

You don't need the thickeners and color. You can whip together water, softened butter and the oil of your choice to make a spread and it will stay together in the fridge. It's especially easy if you have a Kitchen Aid mixer with a balloon whisk but anything that can beat egg whites will do.

Making it at home is MUCH cheaper and you avoid all the thickeners and mystery ingredients in the store product. It works just as well. We used to do it all the time but we now just use straight butter but try not to use it very often.

My favorite recipe is 1 part unsalted butter : 1 part olive oil : 2 parts water with a pinch of salt. Hubby prefers it salt free. Whip the butter, whip in the oil, then add the water slowly still whipping.

erikkmcvay

You make your own cheese? Whaaat....

Yup Cheddar mostly which is probably one of the hardest to make.

My raw milk cheddar is VERY good and even after only 6 months of aging would stand up to a lot of the more expensive cheeses you can buy but here in WA it is VERY expensive to buy raw milk and it's illegal to transport across state lines so I can't buy in Oregon and bring home to make cheese or drink so I don't do it often.

I was making a lot with store bought milk and having mixed results but once I went with all natural raw milk I quit making it any other way and won't go back

We also make our own jams and jelly's, Atomic Mushrooms (habenero infused pickled mushrooms to die for), canned meats and more

erikkmcvay

Another home made there you'll sometimes find here is mayonnaise though i try to avoid eating it as a rule but the home made stuff is also ten times cheaper and WAY better tasting then anything you can buy and only takes a minute or two to make

__Di__

I like spreads because they do not churn all my bread up when I am trying to make my sandwiches and I like low calorie spread because it is low calorie.

AlabasterVerve

Butter and I don't use it sparingly. Whatever is needed to make whatever I'm cooking taste the best is what I'm using -- I never try and get by with using less. Spending a few hundred calories a day to make my meals rich and satisfying is well worth it.

sunshineanstars

Bump

gogojodee

I use ghee.

mjpTennis

Cabot, unsalted. Also use this Cabot, unsalted butter in my coffee. Natural, healthy fats. good luck.

kitkat4141

Meyenberg goat's milk butter........mmmmmmmm..........

Lupercalia

BUTTER, definitely. Kerrygold is my fave.

Francl27

Butter. I hardly have it though. And butter sold in the US doesn't even compare to the European stuff.

griffith5150

Butter or olive oil, really stuff! I been noticing the fake stuff makes my stomach go nuts.

AmyRhubarb

Mmmmm....buuuttter.....
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melindasuefritz

none

melindasuefritz

Mmmmm....buuuttter.....
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weightwatcher_girl

I used to use 'light' spread but had to stop buying it when I found that when heated it looks an awful lot like cottage cheese...I started using real butter instead and I'm so glad I did, sure I have around 60 calories more than I would've with the spread but it's so much nicer, especially locally produced butter.

youdontknowwhatyousaw

I'm with the Kerrygold butter people. I will never use a different store bought butter, again . The taste is just amazing. And it holds up sitting on the counter, even if the air conditioner isn't on, it stays soft and spreadable without melting into a puddle.

shannashannabobana

Recently, when making cheese I decided to skim the fat off my raw cows milk and make some butter

I'm jealous that you have raw milk. It is illegal to buy here unless you get some special cow share/get it on the sly/get it 'for the animals' or some such thing. I haven't located a good supplier yet and I really want to make my own cheese.

smantha32

Real butter. The butter substitutes tend to have bad fats. Plus real butter tastes better.

zyxst

I like spreads because they do not churn all my bread up when I am trying to make my sandwiches and I like low calorie spread because it is low calorie.

Same for me, plus I like salt and salted butter has too much in it per serving. Unsalted butter is not tasty, especially on popcorn. I use Becel Light spread. #YOLOSWAG

operation_cute

I was using country crock (100 cals per tbs) but recently tried smart balance light made with flax seed oil... its really good, and only 50 cals per tbs

shannashannabobana

I like spreads because they do not churn all my bread up

I've heard that it's ok to leave your butter on the counter (in a crock or something) so it's always soft, rather than in the kitchen. That would solve the bread problem.

vec2013

The only butter substitute ever recommend in my nutrition classes was Earth Balance. It was recommended for vegans and non-dairy eaters. It costs about the same as butter, but is much harder to find.

kittyr77

I love the taste of real butter but tend to get lurpak spreadable because it spreads from the fridge. Its a butter-veg oil blend.

__Di__

I like spreads because they do not churn all my bread up

I've heard that it's ok to leave your butter on the counter (in a crock or something) so it's always soft, rather than in the kitchen. That would solve the bread problem.

It would not solve the calorie problem however, or the fact that butter can go off (when out of the fridge) and when rancid..... have you ever smelt or tasted rancid butter, not nice for taste - or belly. :sick:

(Edited due to missing a word out)