spreadable butter

thriftlady_2

Good tip, thankyou. I keep my butter on the counter so that we can spread it easily but if it is very cold, or a new block it can be difficult. I might try this:T

larmy16

Great tip, but I am now going to have to buy a Kenwood Chef! Only joking - can you suggest other ways of beating it? I only have a blender. I had one of those hand machines with a beater and dough hook which I gave to my sister as I thought I would never use it! Dur. Shall now have to keep my eyes out at a boot fair.

So could you just do it by hand dya think???

Thistle-down

larmy16 wrote:

So could you just do it by hand dya think???

No. You have to buy a Kenwood Chef!

I don't see why you couldn't do it by hand with a big whisk - it would just take longer. Make sure the butter is soft though, if it is hard you end up with an oily mess of little butter chunks and goop, not very nice!!;)

Anwen_2

Well, I haven't done this with oil, but I've made honey butter (delicious on pancakes...) by softening the butter in the microwave and mixing it with honey, you can just smoosh it all together with a wooden spoon. It keeps pretty well in a covered dish in the fridge, so I'd think you could do the same for this idea, too!

kittykat500

I don't own a microwave anymore due to health concerns and I always keep the butter in the fridge. To make it spreadable, I hack off small lumps and place onto the bread about 2-5 mins before I want to eat it. By the time I'm ready to eat it the butter has risen to room temperature and can be spread easily. Not sure if this would work on home baked bread that is very fresh/soft though.

Raksha

How did it go Hardpressed?

I've just done 250g of Lidls cheapest butter with about 2 dessert spoonfuls of Ground nut oil (very little flavour in Ground nut oil I'm told) and it's now in the fridge in my Lakeland insulated butter dish - hoping it won't go rock hard, but might last a little longer in the insulated dish if the kids leave it out......

Thistle-down

I do this as well by completely melting regular butter and adding sunflower oil, then mixing thoroughly with a stick blender. It turns from an oily looking mess back to a nice creamy yellow, I am guessing it is emulsifying or something.

I tried it with oilve oil but I didn't like the taste - the olive oil seemed to overpower the butter? I've had no probs with sunflower oil.

I pour it into our butter dish and let is set. It tastes lovely, and is def. spreadable. I will measure how much oil I add next time if anyone is interested, I think it's about 1/4 to 1/3 the amount of butter.

apple_mint

Yes please, I'd like to know the proportions. I make my own butter using my Kenwood Chef, but it is very hard to spread from the fridge.

beckstar1975

Hello all - newbie here, so apologies if this has been covered before.

I, like other OSers, like to use only raw/whole food as much as possible, but am getting fed up with making holes in HM bread with rock hard butter (our kitchen is COLD). I read in Chas Griffiths' Scenes from a Small-holding that his wife made spreadable butter with their butter glut - by mixing butter with oil.

Have any of you tried this, or know of any recipes that 'might' just work?

Thanks

b*

Seakay

RE: Butter or Not

• Posted by shambo (My Page) on Mon, Feb 4, 08 at 13:16

I posted this before, but I thought it was applicable here too. I make a take off on Adele Davis' recipe called "Better Butter." She was a nutritionist from the 60s & 70s -- one of the first health food advocates. I make it for several reasons: First of all, it helps me regulate the salt content. Although butter is no longer the cholesterol culprit it once was, cutting it with a "heart healthy" oil is a good idea. This recipe allows you to spread the butter when you take it out of the fridge. And, the combo of butter & oil makes it good for cooking & light sauteing. Finally, nothing beats the taste of butter, so this satisfies without having any guilt.
Better Butter Spread
1 pound butter
1 cup light flavored oil
Let butter come to room temperature & whip. Slowly add oil until all is incorporated. Pack into container & refrigerate.
Notes: For salt free spread, use unsalted butter. For lightly salted spread, use 2 cubes unsalted butter & 2 cubes salted butter. For barely salted spread, use 3 cubes unsalted butter & 1 cube salted butter. I usually put the butter in the microwave for a few seconds until softened, not melted. Then I whip with a fork & add the oil gradually. My son uses his KitchenAid mixer.