spreadable butter

katch_2

I sometimes use this recipe from an American veggie book (Laurel's Kitchen):

1 cup safflower, soy or corn oil
1 cup butter (2 cubes)
2 tblsps water
3 tblsps dried skim milk
1/4 tsp lecithin
1/2 tsp salt

The safflower oil is probably the most healthy omega-wise, but virgin versions are too strong for me. As in previous posts, the basic oil and butter work, but the other ingredients make a spread which stays longer at room temperature.

Pretani

"I can't believe it's spreadable butter".....coming soon to a store near you!

Biggles

Seakay wrote: »

Although butter is no longer the cholesterol culprit it once was

How is it not? Can you explain that bit, Seakay?

vic2013

Biggles wrote: »

How is it not? Can you explain that bit, Seakay?

Anyone worried about cholesterol might find this interesting (I quote from an article on the website mercola.com--as a new member, I'm not allowed to post the link):

"Where Did the High Cholesterol-Heart Disease Myth Originate?

"The idea that high cholesterol causes heart disease can be traced back to Rudolph Virchow (1821-1902), a German pathologist who found thickening in the arteries in people he autopsied, which he ascribed to a collection of cholesterol.

"Later, Ancel Keys (1904-2004), a well-known physiologist, published his seminal paper known as the "Seven Countries Study1," which served as the basis for nearly all of the initial scientific support for the Cholesterol Theory.

"The study linked the consumption of saturated fat to coronary heart disease. However, what many don’t know is that Keys selectively analyzed information from only seven countries to prove his correlation, rather than comparing all the data available at the time -- from 22 countries.

"As you might suspect, the studies he excluded were those that did not fit with his hypothesis, namely those that showed a low percentage fat in their diet and a high incidence of death from CHD as well as those with a high-fat diet and low incidence of CHD. When all 22 countries are analyzed, no correlation at all can be found.

"And that is what mounting research now confirms. There really is NO correlation between high cholesterol and plaque formation that leads to heart disease."

hannoja

Thanks for that Vic. I saw this youtube video about that some time ago. Interesting. (Longer version here: The Ancel Keys 'Lipid Hypothesis' stuff is in pt.2..).

Anyway, I just wanted to post to say that I tried Aussielass' method the other day and it worked pretty well, despite me making a few errors.. - Mainly, I used half a pint instead of half a cup.. :doh:, but when I beat it again after chilling it released the excess water. Phew. I then added a dribble of light taste Olive oil and a splash of milk. It's going down pretty quick so I guess I can call it a success :T Hard to say whether it doubled in size, but there's certainly a good increase. Will use correct amounts of water next time, then in future tweak a little with combinations of O/oil, milk (and salt ) to get it perfect for us.

So thanks Aussielass for posting this great tip

P.P.S: Yes I know this thread is old

Nargleblast

Don't know if anyone has already posted this, but I keep some butter (the really nice stuff) out on the worktop in a butter dish. In milder weather it spreads fine, when it's colder you can either put the amount you need on a saucer and give it a few seconds in a microwave, or dip a knife in hot water and use that to spread the butter. Saves having to buy expensive butter and oil spreads, or making your own version.