Better Butter

Makes about 2 cups of spread

As you know, we prefer butter for cooking to margarine or other spreads, both for taste and health reasons. But for some years, we have been using Better Butter both as a spread for bread and toast and for most cooking. This is to reduce the amount of milk and saturated fats in our diet once we discovered that, at our ages, dairy products seem to increase the tendency to arthritis and other inflammatory conditions. Better Butter is also lower in cholesterol than butter, has no dangerous trans-fats, and is more natural than highly processed margarine.

Store butter must be 80% butterfat. If you want a product that stays firmer and may taste better, look for Cultured butter or butter that announces 85% or 86% butterfat. It's more expensive, but tastes better.

Better Butter tastes like butter and keeps well in the refrigerator. Oil and butter alone will work, but the other ingredients help it stay firm longer at room temperature. Even when cold, it spreads easily. Use three tablespoons of milk or milk substitute to get a firmer spread.

We store Better Butter in a stoneware crock. Keeps it cool longer when not in the refriderator.

1 cup butter ( ½ pound, 2 sticks) Organic butter gives the best result.

1 cup light olive oil or other light oil

2-3 tbsp soy milk, skim milk or reconstituted dry milk

½ tsp salt

¼ tsp lecithin (optional)

  1. Place liquid ingredients and salt (lecithin if desired) in a blender or food processor.
  2. Add butter and allow to soften at room temperature.
  3. Process until smooth.
  4. Pour into container and store in the refrigerator.

Source: "Laurel’s Kitchen" by Laurel Robertson,

Copyright © 2001-2012 by The Still Waters Group

Created with the Personal Edition of HelpNDoc: Easy CHM and documentation editor