Back in the early days of this blog I tried a recipe for making your own margarine spread.
And . . . it did not turn out so good.
You were supposed to take a pound of margarine and mix it with a 1/2 cup of milk to make a more creamy spreadable version like the store bought spreads. But when I tried this mixture, the two ingredients really didn’t play together nicely. I ended up labeling it as one of my “Half Baked Ideas” and moved on to other projects.
But now – it’s time to try again! Here’s why:
Since I tried the original recipe, I’ve started using butter much much more than margarine. This made me wonder how a recipe like this would work with butter. PLUS, helpful readers have left me comments telling me that I should try adding an oil instead of milk and then I would most likely have success. Here’s an excerpt of what a reader named Melissa shared with me:
If you want a butter spread, use 1 cup softened salted butter (not margarine) and 3/4 cup grape seed oil or another healthy oil (olive oil will give it an olive oil flavor). Whip with mixer. Put into a container and refrigerate. It will seem runny at first. It will firm up. I use this all the time. If you want it even softer you can add up to 1/4 cup more oil.
From a health aspect – making the butter with a healthy oil will lower the saturated fat content and you will not be getting the trans fats from using margarine.
Giving Homemade Butter Spread A Second Try
Well this sounded like a strategy that would work so I decided to give making a homemade spread another try. I did as my readers suggested. This time I used BUTTER, not margarine, and mixed it with OIL, not milk.
Yes – Much better!
This time around I had two ingredients that DID play together nicely and gave me a nice smooth butter spread. I used the grapeseed oil as was suggested but perhaps a cheaper vegetable oil would work OK too. I also didn’t have any salted butter in the house so I just used the unsalted variety I had in the fridge. I can see where the salted butter would give the spread a little extra flavor, but the unsalted butter works too if that’s what you have around the house.
Here’s how to do it:
Make Your Own Butter Spread
1 cup softened butter – salted is preferred (2 sticks)
3/4 cup grape seed oil
Place the softened butter in a mixing bowl. Add in the oil. Whip with a hand mixer until the ingredients are well mixed together. The mixture will be more like a liquid at this point. Pour into a wide mouth container and refrigerate. The mixture will firm up more once it cools in the refrigerator.
If you want an even softer spread, you can add up to 1/4 cup more oil.
A Question – Do You Keep Your Butter In The Cupboard?
If you’ve read this far, I have a question to ask you. But first the background:
When I was growing up (and still to this day), my mother ALWAYS kept a little saucer with a stick of butter in it, just in the cupboard. Not refrigerated! This butter was always used when you needed some spreadable butter (for sandwiches, etc.). Most homemakers today feel that butter must always be refrigerated. But in all the many years that my mother has been using butter that’s been out at room temperature for a week or two, never have they had any side effects or ill health from that practice. Not once! A friend of mine said her parents always did this same thing too.
They don’t need to make their own butter spread – they just always keep some out at room temperature!
So here’s my question . . . is there anyone else out there that keeps some butter at room temperature at all times? Or had a family that did this too?
I’m curious if this is just an old fashioned practice or if there are more folks out there yet today that follow this same habit.
Feel free to leave me a comment or a story – I’d love to hear it!