Double butter from one block

bertiebots

Am I right in thinking "spreadable" butter is butter with added veg oil? ....in which case asda do a basic spreadable butter that is very good (actually its a while since I got some then it was 57p and has probably gone up!!).I might try this idea as I only use butter on my hm bread!..I do far too much baking to afford butter for that :rolleyes: .Does anyone have the asda version so we could perhaps work out a butter to oil recipe? As for the water idea maybe a 1/2 cup butter to 1/4 oil and a 1/4 water might give a better taste I shall try this tomorrow and report back!!:D

Gingernutmeg

bertiebots wrote: »

Am I right in thinking "spreadable" butter is butter with added veg oil?

I *think* there are two ways of manufacturing it, one is to add veg oil (which is what I think Lurpack do) and one is to churn it slightly differently, in that I think it's churned slightly less so it still has some of the whey left in it. I know there's a difference between brands, some are smoother while others seem to be 'crumblier'.

I knew reading those bakery trade magazines would come in handy one day lol.

Former_MSE_Andrea

How did it taste guys?

ianian99

i tried it and it tasted RANK

Primrose

We use spreadable butter and it seems to disappear at an alarming rate. Hard butter might last longer but as it needs to be kept in the fridge, it always seems to tear the bread to pieces when trying to spread it.
Does anybody have any innovative ways of making it go further?

Mrs_Cupier

I never keep my butter in the fridge, unless it's really REALLY hot (over about 25 degrees). I store it in the fridge when I get home from the shop, but once it's 'open', it sits in a covered butter dish on the side, out of the sun. I don't think any of my or DH's family have ever kept it routinely in the fridge either. It's never gone rancid yet. We get through between 500g and 750g a week, depening on how much baking I do. The main issue is keeping it covered, so a butter dish with a lid is a great advantage.

Paulie'sGirl

Hiya,

Not quite an answer to your main question, but I don't keep butter in the fridge. I cut a packet into manageable slices, and freeze. I keep one at a time in an airtight box on the bench in the coldest part of the kitchen. Real butter, but spreadable.

That might work for you?

PGxx

lynzpower

I dont keep mine in the fridge but in this hot weather it doesnt stretch really. Oh seemed to put almost a 3rd of a packet on his sandwiches the other day :eek:

ClaireLR

Wasn't there a thread on here a while back about making 2 lots of butter from 1 lot by mixing it with water (there was more to it than that but I can't remember the exact details) that could work for you.

Can anyone remember?

ClaireLR

Found it - I'm getting better at this!!

http://www.choosingvoluntarysimplicity.com/how-to-turn-one-stick-of-butter-into-two