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Butter…Because It Is! Just a quick tip for those of you who love butter, but would like to add more of the “good fat” to your diet. There are things that I have done to make my eating habits more healthy and more fat-free. But I WON’T do without my butter!! While I know, in my last post, I admitted that I like Velveeta cheese, which it could be argued is not really cheese, I can’t stand margarine. And talk about bad fats…ewwww. All I know is that God made cows which make milk that is churned into butter without any additives. There is no animal that has produced a stick of margarine. It’s pretend butter. Anybody remember that “it’s not nice to fool with Mother Nature!” routine? Nowadays, one can spend a pretty penny on butter that has been mixed with olive oil or canola oil to increase the good fats and to make it spreadable. I’ll show you here how you can do the same thing for a whole lot less.  For about 3/4 cup of soft butter, use one stick of real butter, at room temp, either salted or unsalted depending on which you prefer, and place into a blender or food processor.  Add 1/3 cup light olive oil.  Process until the butter and oil are completely mixed. The consistency will be that of whipped cream and some of the oil may still be separated out, but you can just stir that in.  Pour the mixture into a container and refrigerate for several hours  You will have spreadable butter that is part butter and part olive or canola oil, both of which are higher in mono and polyunsaturated fats – the good fats. And it tastes good too!!! |
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Tags: blender, canola oil, food processor, monounsaturated fats, olive oil, polyunsaturated fats, spreadable butter
[…] It Tastes Like Real Butter…Because It Is – Oklahoma Pastry Cloth […]
I feel the same way about real butter! How about canning butter or preserving it? Will you be adding that to your list of canning blogs? I think it would be great!
Yep!! Coming soon! 🙂
Thanks Mary.. Also, last night I got some cream cheese on sale, can it be canned too? seems like it would work the same way as the velveeta or other cheese? What do you think?
Carol, when I was trying to learn how to can cheeses, the different sites that I found about the velveeta, included cream cheeses. I kind of combined the ideas of several sites. I was planning on trying cream cheese myself and I am going to do it just like the velvetta. It will take two 8 oz pkgs of cream cheese to equal the one pound of velveeta to do the recipe.
Awesome, thanks! I am going to teach myself how to can this year. I have already tried the dehydrating and freezing/vacuum sealing that you have talked about. I am going to order the Ball/Mason canning gude and their supplies, and follow your blog of course! Thanks for answering my questions.
Good for you!! We look forward to hearing about your progress! Anything you’d like to share is most welcome.
[…] no way an addict to the stuff. Really. I can quit using it anytime. Really. I use it in moderation mixed with olive oil and am known to spread it sparingly on a slice of fresh homemade bread. Really. But there is simply […]
It’s difficult to find experienced people in this particular topic, but you sound like you know what you’re talking about! Thanks
[…] CLICK this link to see post on making healthy butter. […]