Looking For A Cheaper Alternative To Butter?

N9eav

There is no substitute for butter, Milk a little salt and some churning.

Margerine, lots of stuff and chemicals and butter flavouring.

Debt_Free_Chick

As for storing butter ... I store mine in the fridge, but each morning I cut off a day's portion, put it in a little dish and leave it out for the day. If it's warm, I put it in the utility room, otherwise it stays in the kitchen. The trick is only to cut off a day's portion or even less - you can top it up later in the day if you're running low.

I'm also a "butter" only person, but I have Stork, Trex & Cookeen in my fridge for baking. Olive Oil & groundnut oil for cooking too

Penny-Pincher!!

Hi

Thanks for all your opinions-much apreciated!

I think I will try the Aldis one at 59p for 500g and see how we get on with that. I may also try an olive oil based margarine too-does this taste ok in mash?

I have heard many people say that you can use olive oil in mash-how dos this work and does it honestly taste nice like normal mash? Do you season too? Maybe, if I can use olive oil in mash this will cut down the cost and then I can switch to butter IYKWIM, but I do love the taste of the buttery marg :eek:

When we eat spuds its normally either roast/mash or jackets as the mash goes down better with my tummy

Thanks again

PP
xx

Queenie

A drizzle of olive oil when making mash is really scrummy :drool: Obviously it won't taste "buttery" because ... it isn't butter But, that doesn't mean it isn't pleasant

Butter, olive oil or *any* fat isn't required to make 'mash'.

You can add a variety of different things to mashed potatoes and ring the changes according to the meal you are eating at the time. Chopped mint with lamb; a dollop of apple sauce with pork/sausages; a spoonful of horseradish with beef/burgers; add cheese to have with a salad/veg meal and so on.

Maybe that is something you could experiment with?

Magentasue

I add grated cheese to mash and baked potatoes with just a little butter if any. I figure if we're going for high fat, I night as well up our calcium intake at the same time. But then, we don't eat meat so I do buy a lot of cheese.

Chipps

To basically add to what AussieLass says, you can add up to half as much of the amount of butter, of either milk or water (or a mixture of the two) to make a soft butter spread, that is fine for spreading but not for baking. It just makes you realise that if you buy the so-called spreadable lurpack or whatever, you are just buying a load of extra water!

moggins

I agree with Sweet Pea The Aldi Beautifully Buttery is really good, DH has got very fussy with his spreads and he was more than happy with that one.

nicki_2

Debt_Free_Chick wrote:

I'm also a "butter" only person, but I have Stork, Trex & Cookeen in my fridge for baking. Olive Oil & groundnut oil for cooking too

Sorry to go slightly off topic but what is Trex and Cookeen? Also where can I buy Trex as one of the recipes I want to try has it as an ingrediant? Thanks!

Magentasue

Trex and cookeen are vegetable oil equivalents to lard - hard white fats recommended for frying and pastry. I would think you could use either - course, I'd use butter or olive oil! Would think you could buy them in amy large supermarket.

competitionscafe

N9eav wrote:

There is no substitute for butter, Milk a little salt and some churning.

Margerine, lots of stuff and chemicals and butter flavouring.

Agree 100% - butter is a natural product which makes good food taste even better - there's no substitute for the taste of real butter.

Apart from hydrogenated oils (trans fats) many spreads/margarines also contain E numbers (colourings, preservatives, etc)

Watch out for hydrogenated vegetable oil in lots of other processed foods too - like biscuits, chocolate bars etc....

See the US site 'Ban Trans Fats: The Campaign to Ban Partially Hydrogenated Oils' for more info:
http://www.bantransfats.com/