Re: soft spreadable butter

[Guest guest]

That's what we do. The weather is hardly ever hot enough to melt

butter out of the frig here (WA) though we did put it in the frig last

summer when we had a week of weather between 95 -106, and of course we

don't have AC here. That would have melted the butter!

It never goes rancid in the time one stick sits out.

Can't you just leave the butter out of the refrigerator? My family

has always just left the butter in a butter dish next to the toaster, and it spreads great!

Peace =)

Alyssa

[Guest guest]

At 04:24 PM 3/17/2010, you wrote:

Can't you just leave the butter

out of the refrigerator? My family has always just left the butter in a

butter dish next to the toaster, and it spreads great!

You can do that with salted butter. I tried it with unsalted, and it

developed mold. Of course, it depends on your climate. Some people like

the butter/oil mix.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

You can also use a " butter bell " to keep your butter soft. You just

change the water every few days to keep the butter fresh. Here's a

link to one:

http://www.amazon.com/Norpro-284-Butter-Keeper/dp/B0000VLURQ/

ref=sr_1_1?ie=UTF8 & s=home-garden & qid=1268867731 & sr=8-1

Cathy

15 yo son w uc

scd 2007

[Guest guest]

On Wed, 17 Mar 2010 13:35:29 -0400, Wizop Marilyn L. Alm 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.You can also simply buy a butter bell. Then you can leave your butter out and it will stay cool but spreadable. I've used one for probably five years now. It's a great solution. You spread the butter into the bell -- it holds one stick -- then fill the crock into which the bell fits with cold water (you can add an ice cube in summer if you need to); then put the bell upside down into the crock. It seals itself and the butter stays cool for many hours. You can also use the bell on the dinner table, as it looks nice, then put it back into the crock when you're done with the butter. Put new, cold water in when needed. I have a nice black one that matches my black and stainless steel appliances, coffee maker, coffee roaster, etc. -- like the one in the picture: http://tinyurl.com/yde3ttzn>> 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> Babette the Foundling Beagle> Recipe from Louisiana SCD Lagniappe (forthcoming)-- ______________________________A funny, touching gift book for cat lovers. Signed copies, free shipping (U.S., reduced elsewhere): Confessions of  a Cataholic: My Life With the 10 Cats Who Caused My Addiction by n Van Til www.wordpowerpublishing.com