Re: soft spreadable butter

[Guest guest]

Mix 1 stick (1/2 cup) butter softened at room temperature with 1/4 cup

olive oil.

It's good and healthy, too.

Hannah

At 01:35 PM 10/6/2008, you wrote:

Does anyone know of a good brand

of legal soft spreadable butter? We

are tired of spreading the hard stuff.

Thanks,

Kathy

[Guest guest]

At 03:35 PM 10/6/2008, you wrote:

Does anyone know of a good brand

of legal soft spreadable butter? We are tired of spreading the hard

stuff.

Don't know of a legal brand, but you can make your own.

With a hand mixer, whip together 1 stick room temperature butter and 1/2

cup oil. Place in a suitable storage container, and refrigerate.

You can use any kind of oil except coconut, because coconut is solid,

like butter, at refrigerator temperatures.

I often make a large batch, using a pound of butter and 2 cups of oil,

then store it so I don't have to haul out the mixer quite as often. I

also add a 400 IU Vitamin E capsule to the mix to help keep the oil from

oxidizing, though this is not strictly necessary.

Olive oil makes an interesting, " Italian " flavored

spread.

Grapeseed oil is a very mild oil.

Some people recommend flax oil, although that can go rancid so easily.

<g> You can experiment with different kinds of oil, depending on

what your personal tastes and nutrition requirements are. I learned of

this recipe about 25 years ago, long before I went SCD. Loads cheaper

buying my own butter and stretching it than paying the manufacturers for

their packaging!

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

> >Does anyone know of a good brand of legal soft

> >spreadable butter? We are tired of spreading the hard stuff.

>

> Don't know of a legal brand, but you can make your own.

>

> With a hand mixer, whip together 1 stick room

> temperature butter and 1/2 cup oil. Place in a

> suitable storage container, and refrigerate. You

> can use any kind of oil except coconut, because

> coconut is solid, like butter, at refrigerator temperatures.

>

> I often make a large batch, using a pound of

> butter and 2 cups of oil, then store it so I

> don't have to haul out the mixer quite as often.

> I also add a 400 IU Vitamin E capsule to the mix

> to help keep the oil from oxidizing, though this is not strictly

necessary.

>

> Olive oil makes an interesting, " Italian " flavored spread.

>

> Grapeseed oil is a very mild oil.

>

> Some people recommend flax oil, although that can go rancid so

easily.

>

> <g> You can experiment with different kinds of

> oil, depending on what your personal tastes and

> nutrition requirements are. I learned of this

> recipe about 25 years ago, long before I went

> SCD. Loads cheaper buying my own butter and

> stretching it than paying the manufacturers for their packaging!

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

[Guest guest]

Not sure if my method is safe for everyone. We eat butter pretty quickly in our

home. I have

a glass butter dish with a lid and just keep it on the counter. I have never

had any problems

with it becoming rancid or bad...and it is always soft for use whenever I

want/need it.

>

> Does anyone know of a good brand of legal soft spreadable butter? We

> are tired of spreading the hard stuff.

>

> Thanks,

>

> Kathy

>

[Guest guest]

>Does anyone know of a good brand of legal soft spreadable butter? We

are tired of spreading the hard stuff.<

Unless it is really melting hot where you live you can keep butter on a

plate in the cupboard

Cecilia

[Guest guest]

I just bought a Butter Bell which keeps butter soft by immersing it in a cup filled with cold water. You can read about it at http://www.webexhibits.org/butter/crocks.html. And I've seen them on amazon.com for less than what I paid (on sale!) Mixing the butter with a little oil works, too....the spreadable butters in the store have Canola oil in them, I've noticed.

B

SCD 1-1/2 mo

Re: soft spreadable butter

>Does anyone know of a good brand of legal soft spreadable butter? Weare tired of spreading the hard stuff.<Unless it is really melting hot where you live you can keep butter on aplate in the cupboardCecilia

[Guest guest]

better butter = 1 cup butter whipped with 1 cup of olive oil freeze then set on counter, and or refrigJAHSCD 4 yearshttp://www.glutenfreeeugene.org/xl2/scd.htmlSubject: Re: soft spreadable butterTo: BTVC-SCD Date: Monday, October 6, 2008, 9:06 PMNot sure if my method is safe for everyone. We eat butter pretty quickly in ourhome. I have a glass butter dish with a lid and just keep it on the counter. I have neverhad any problems with it becoming rancid or bad...and it is always soft for use whenever Iwant/need it. >> Does anyone know of a good brand of legal soft spreadable butter? We > are tired of spreading the hard stuff.> > Thanks,>

> Kathy>------------------------------------

[Guest guest]

At 11:19 PM 10/6/2008, you wrote:

Unless it is really melting hot

where you live you can keep butter on a plate in the

cupboard

Actually, one caveat, here. You can do this with salted butter. We do it

all the time.

With unsalted butter, it will develop mold if you live in a mold-prone

area. I had to throw out a stick of unsalted that I got for my Mom last

Christmas as it turned fuzzy at the edges of the plate.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund