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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 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 and has no dangerous trans-fats, and is more natural than highly processed margarine.
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. Even when cold, it spreads easily. Use three tablespoons of milk or milk substitute to get a firmer spread.
1 cup butter ( ½ pound, 2 sticks) Organic butter gives the best result.
1 cup light olive oil or other light oil
2-3 tbs 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 containers and store in the refrigerator.
Source: Laurel’s Kitchen by Laurel Robertson, et.al.
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