Natural spreadable butter (better than margarine)
HonestOmnivore
Posts: 1,356 Member
While there are lots of smart people on both sides of the butter debate, my husband's cardiologist is in the 'anti margarine' camp. He would rather my husband use butter because he believes the body digests and uses the saturated fats in butter better than the body digests and deals with hydrogenated oils. We've been making this spreadable butter and it has worked well for us!
1/2 tp salt (optional!)
1/2 cup butter
1/2 cup light olive oil
1cup snap top container like a used margarine tub.
Place one stick of butter into a sturdy sandwich bag and allow to come to room temperature. Add half the olive oil and knead. This is best done while doing something else like watching TV because it's boring and it takes a little time. Break up the butter and break up the little bulbs of butter. When the solution looks consistent add the salt and the rest of the oil and continue.
Once it's completely mixed cut a small hole in the corner of the baggy and squeeze the butter/oil mixture into the tub. You can vary the type of oil you use, and the amount to get different softness and flavors. We've found that you have to add salt if you want it to really taste like margarine.
Do not use a mixer to short cut this process or you're risk making the oil hydrogenated*. Don't melt the butter first so you can keep the milk solids in suspension for the best appearance.
Variations - if you aren't worried about how it looks - brown the butter first in a heavy pan and add things like leeks to the pan then strain prior to mixing to give the butter some flavor (or garlic, herbs etc).
*I was told this by the doctor but I don't know that it's true - I mix it by hand and think of is as "slow food"
1/2 tp salt (optional!)
1/2 cup butter
1/2 cup light olive oil
1cup snap top container like a used margarine tub.
Place one stick of butter into a sturdy sandwich bag and allow to come to room temperature. Add half the olive oil and knead. This is best done while doing something else like watching TV because it's boring and it takes a little time. Break up the butter and break up the little bulbs of butter. When the solution looks consistent add the salt and the rest of the oil and continue.
Once it's completely mixed cut a small hole in the corner of the baggy and squeeze the butter/oil mixture into the tub. You can vary the type of oil you use, and the amount to get different softness and flavors. We've found that you have to add salt if you want it to really taste like margarine.
Do not use a mixer to short cut this process or you're risk making the oil hydrogenated*. Don't melt the butter first so you can keep the milk solids in suspension for the best appearance.
Variations - if you aren't worried about how it looks - brown the butter first in a heavy pan and add things like leeks to the pan then strain prior to mixing to give the butter some flavor (or garlic, herbs etc).
*I was told this by the doctor but I don't know that it's true - I mix it by hand and think of is as "slow food"
0
Replies
-
Land o lakes makes a butter like this but made with canola oil....it's called land o lakes light it only has cream, butter, and oil in it. And comes in a spreadable tub. It is very good.
I can't stand the flavor of margarine...forget the fact that it is a product completely made of chemicals...it doesn't taste good.0 -
Great idea!!!! I0
This discussion has been closed.
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.6K Introduce Yourself
- 43.8K Getting Started
- 260.3K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.5K Recipes
- 232.5K Fitness and Exercise
- 431 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.6K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.8K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions