Double butter from one block

Penelope_Penguin

Primrose wrote: »

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?

I don't keep the block of butter that we're using in the fridge

Try this thread - double butter from one block.

Penny. x

Primrose

We dislike butter substitutes but I'm appalled how quickly we seem to get through our tubs of Lurpak. Does anybody have any tips to make butter stretch further that I could sneak past my OH's eagle eye?

Larumbelle

Primrose wrote: »

We dislike butter substitutes but I'm appalled how quickly we seem to get through our tubs of Lurpak. Does anybody have any tips to make butter stretch further that I could sneak past my OH's eagle eye?

If you have a food processor you can beat some air into your butter, that makes it more 'spreadable' and therefore makes it go further, I have heard of people who beat 1/3 volume of milk in to bulk it out but I've never done it myself, maybe it's worth an experiment though?

geordie_joe

There is a thread on making butter more spreadable, and therefore making it go further.

I do it all the time since reading it, and have found it works very well.

Here's what you do, well what i do. Take a 250g packet of butter, stick it in the microwave for 20 seconds to soften it. Put it in a bowl and pour in a cup of vegetable oil. Mix together, I use a blending stick, and when properly mixed put it into a container and then into the fridge for an hour.

Some people use water or milk, but I've found any tasteless oil works fine. The butter tastes exactly the same, but is far more spreadable, so you don't use so much.

Penelope_Penguin

Primrose wrote: »

We dislike butter substitutes but I'm appalled how quickly we seem to get through our tubs of Lurpak. Does anybody have any tips to make butter stretch further that I could sneak past my OH's eagle eye?

I'll add this to the thread where you asked the same question last summer There's a link to a thread for doubling your butter, too

Penny. x

tiddly_widdly

I don't know whether this works or not ut Im about to try it and give it a go anyway.

I followed links through from an american site that was recommended www.tipnut.com a frugal site, that then went to a similar site to this one www.choosingvoluntarysimplicity.com both had some good tips on them but I thought I would try this one.

Its all about making your butter go further. Take 1 stick of softened butter and slowly whisk 1/2 cup of warm water. This apparantly almost doubles the amount. The extended butter is not recommended for baking due to it now being half fat but otherwise is supposed to be just as good as full ft butter.

I dont use butter but I thought I might try it with my Clover just to see.
So watch this space, unless anyone has already tried it. In which case, let us know....

Butterfly_Brain

Brill thanks muchly - did you look at the recipe for mock maple syrup from potatoes - I will definately try that one!

beautiful_ravens

So how much is one stick - half a pat?

rosieben

Sometime in the 70's, I read that spreadables were just made by adding water top block butter, and 'why not make your own', so I did - I used my food mixer and I used the butter for baking too and it was fine,. I think I stopped doing it because I divorced and then started work full time and so didn't have the time to do it.

Manufacturing processes have changed a lot so it would be interesting to hear what results anyone has recently.

I'm not sure I'd try it with clover though, as its already soft.

cuca

I read somewhere about stretching butter by whizzing up with olive oil. I dont have the quantities and cannot seem to find this on search. Could someone let me know - including instructions Also, I did wonder if these worked out any cheaper than buying butter spread as olive oil is so pricey these days.......