I realized this afternoon I needed to make Extended Butter, so I thought I’d do another tutorial.
This recipe came from a book I found in a thrift store in Colorado…yes, I *am* a thrift store junkie. The name of the book is Make Your Own Convenience Foods by Don & Joan German. My copy is from 1978, but everything is still relevant…possibly more relevant now than ever before, as we face supermarket shelves lined with preservatives, artificial dyes, & chemicals. This book offers quick and cheap ways to make chemical-free foods.
The reason I make Extended Butter is not so much because I need to extend my butter, but b/c I have been on a quest for how to make butter more spreadable straight from the refrigerator. I wanted the convenience of a tub of spread w/o having to use margarine. For those of you who regularly use butter as a spread, this recipe will prove to be a money saver, I am sure!
Set your butter out and get it to room temperature.
In your blender, mix:
1 cup vegetable oil
1 tsp liquid lecithin
5 oz water
(you can see the cover of the book in the background)
When your butter is room temp, add it to the blender, and blend until smooth.
As you can see, the spatula stands straight up in it. It has a whiter appearance than pure butter, but that hasn’t seemed to bother anyone in our family. The book does suggest that if the lack of color bothers you, you can add a bit of carrot juice. Doesn’t seem worth it to me.
Now, all you have to do is transfer it to a container. We keep ours in an old margarine tub…just seems like the logical place for it! 😉 Then, it just goes in our refrigerator, ready to be pulled out w/ the meal.
*1/10 Note: I get a lot of hits on my website for this butter tutorial and thought I probably ought to give an update as I no longer make extended spreadable butter.
The reason being twofold:
1. I’m just not convinced the use of soy lecithin is a good idea. Until I feel better informed about the subject, I’d rather not be purposely adding it to my foods.
and 2. I decided that it was just as easy to simply keep a butter dish set out on the counter or try to plan ahead and set butter out ahead of time when it is needed. I make so many other things from scratch, this is one thing that isn’t necessary.
If you read through the comments, you will see there are people who have tried making butter spreadable with olive oil and have gotten great results. Someday I intend to try doing that instead of using the lecithin.
I’m thrilled so many people have visited the website via this tutorial, but didn’t want to be misleading since extended spreadable butter has ceased to be a part of my family’s diet.