I am a butter person.
I know some say it's bad for you...but it's all about quantity.
I don't use much of it.
(I am also a whole milk kind of lady...but then again, I don't drink lots of milk).
Anyhow, this is usually what I buy to spread on my morning toast/bagel/muffin.
Beside the fact that it is pricey, when I looked at the nutritional info, well, I wasn't really impressed.
One of the things that I try to keep in check, is the sodium intake.
I mean, it is absurd the amount of salt that is found in most foods.
I have trained my taste buds to "require" less salt, and because I cook mostly from scratch, I can really keep the sodium intake down.
Anyway,
I decided to try to make my own spreadable butter.
I used
1 stick of unsalted butter (1/2 cup)
and 1/4 cup of olive oil.
***you can use equal amount of butter and oil, to change the consistency***
Let the butter sit out until soft, then mix it with a hand mixer (literally for a few seconds).
Then add the olive oil slowly, as you keep mixing.
This process takes less than a minute to make.
Transfer the butter/oil mixture in a glass container with lid, and refrigerate.
Here you have your spreadable butter.
This cost me 1/3 of the store bought brand and it's a healthier version of it.
The extra-virgin olive oil is produced in Southern Italy by my family.
Stay Frugal,
Daniela
***you can use salted butter if you like it better, and also you could exchange the olive oil with a "milder taste" oil***
Linking to
Stone Gable
twelveOeight
Between Naps on the Porch
***you can use salted butter if you like it better, and also you could exchange the olive oil with a "milder taste" oil***
Linking to
Stone Gable
twelveOeight
Between Naps on the Porch
7 comments:
You will never cease to amaze me dear Dani - seriously - I've never heard of doing this in my life!!!
Having said that, John came home with unsalted butter last week and I nearly danced on his head LOL
I need a little salt - I don't use it very often - and we really do by sodium free everything- but my butter is serious business and I NEED salt in it lol - BUT I could still make spreadable butter, couldn't I????
Thanks for sharing!
XOXO
Well that's pretty clever...not to mention healthy, money-saving and simple. Thank you for sharing because I would have never thought to make my own.
I've done this with canola oil. Since, I've heard canola is not good for you. It might work with another "approved" oil - safflower or something, though.
-Revi
I am a friend of Amy's over at While Wearing Heels and saw your comment on one of her posts and thought I'd pop by. Love this. That is my biggest complaint about butter, because I want to refrigerate it, but want it spreadable too. Definitely going to try this.
I saw your post, and I truly enjoy your creativity and simplicity. I am a butter user as well because margarine is an food product made from artificially colored and flavored low-grade, processed oils.
I use a French butter dish to keep my butter soft. It is a simple ceramic devise (no electricity, no batteries, no extra parts to buy) that keeps butter soft and spreadable without refrigeration for a bit of time. Many other butter user friends haven't heard of it, and I introduce them to it. They all have become converts.
Sounds good to me! I don't think butter is bad either, in moderation. I also am one that looks at sodium content...then slowly put the container back on the shelf. lol
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