Has anybody made their own? I want to have a go at making my own.
Thought I would use avocado oil to mix with it, I haven't tried avocado oil tho...does it have a strong taste? Or would another oil be better?

wheelz - 2019-07-03 19:22:00

Why bother? One of life's great simple pleasures is pure butter. (Lurpak in my case.)

It softens up quickly enough at room temperature anyway.

socram - 2019-07-03 19:25:00

That wasn't my question was it?
But to answer you, husband is impatient and hates his bread being ripped up ! When he goes to make a sandwich...its right then, not in 5 ( or an hr in these cold temps at the moment)
Even the mainland buttersoft is too hard kept in the fridge, so it's in my pantry. But at over $8.00... For not even 500g...I'm sure I can do better.

Edited by wheelz at 7:47 pm, Wed 3 Jul

wheelz - 2019-07-03 19:45:00

We do 3/4 cup grapeseed oil to a block of butter. Grapeseed oil doesn't have a strong flavour. I grate the butter in a food processor then add oil mixing with blade.

coolnzmum - 2019-07-03 19:52:00

Is grape seed cold pressed or unrefined?

Edited by wheelz at 7:57 pm, Wed 3 Jul

wheelz - 2019-07-03 19:56:00

I have heard it works well with olive oil, but the lite variety because it's a milder taste.

kitty179 - 2019-07-03 20:48:00

Ive been mixing 2oz butter to 1tbs rice bran oil, soften the butter and beat well with hand held beater. It means we use far less butter and you cant taste the oil, its fine on hot toast in the morning, and it softens reasonably quickly if you forget to get it out of the fridge in time..

articferrit - 2019-07-03 20:53:00

wheelz wrote:

Has anybody made their own? I want to have a go at making my own.
Thought I would use avocado oil to mix with it, I haven't tried avocado oil tho...does it have a strong taste? Or would another oil be better?

I used to make it, can't remember the exact amounts of oil to butter offhand. Will look up the recipe for you tomorrow and post it.

nauru - 2019-07-03 23:55:00

wheelz wrote:

Has anybody made their own? I want to have a go at making my own.
Thought I would use avocado oil to mix with it, I haven't tried avocado oil tho...does it have a strong taste? Or would another oil be better?

I had a go at this last week, using 1/2 cup olive oil to 500 grams butter. But it is still too firm. Going to redo it today adding another 1/4 cup.

angie117 - 2019-07-04 06:07:00

wheelz wrote:

That wasn't my question was it?
But to answer you, husband is impatient and hates his bread being ripped up ! When he goes to make a sandwich...its right then, not in 5 ( or an hr in these cold temps at the moment)
Even the mainland buttersoft is too hard kept in the fridge, so it's in my pantry. But at over $8.00... For not even 500g...I'm sure I can do better.

cut butter into cubes 10 seconds of 30% power in the microwave soft spreadable butter ...easy peasy

petal1955 - 2019-07-04 06:49:00

Spreadable Butter
500g block butter (room temp)
200ml oil (I use rice bran)
200ml tepid water
Cut butter into pieces and put into food processor or mixer. Whip until creamy and slowly add oil, whipping between each addition until all oil is incorporated. Add water a little at a time and whip between each addition. Store whipped butter in containers in fridge. Can also be frozen.

nauru - 2019-07-04 14:58:00

We used to make small quantities of it by softening the butter to begin with, then adding plain milk to it and beating it up. Can't recall if we keep it in the fridge or not afterwards as only made up enough for a couple of days of sandwich making.

cookiebarrel - 2019-07-04 15:12:00

coolnzmum wrote:

We do 3/4 cup grapeseed oil to a block of butter. Grapeseed oil doesn't have a strong flavour. I grate the butter in a food processor then add oil mixing with blade.

Thanks...I've just whipped up a block using this...in the fridge now...will taste it tomorrow

wheelz - 2019-07-04 17:28:00

nauru wrote:

Spreadable Butter
500g block butter (room temp)
200ml oil (I use rice bran)
200ml tepid water
Cut butter into pieces and put into food processor or mixer. Whip until creamy and slowly add oil, whipping between each addition until all oil is incorporated. Add water a little at a time and whip between each addition. Store whipped butter in containers in fridge. Can also be frozen.

Why the water? None of the recipes on the net use water. I thought oil and water didn't mix...won't it separate out at some stage?

wheelz - 2019-07-04 17:30:00

wheelz wrote:

Why the water? None of the recipes on the net use water. I thought oil and water didn't mix...won't it separate out at some stage?

You are actually adding the water to the butter mixture not the oil. That is why you only add it after the oil has been whipped into the butter. Adding it gradually and whip between each addition until the water is incorporated. It makes a lighter spread, I have used this recipe many times over the years without any problems, no separating.
And yes, I have also made it using only butter and oil, the choice is yours.

Edited by nauru at 9:16 pm, Fri 5 Jul

nauru - 2019-07-05 21:15:00

I made some more spreadable butter yesterday and added oil and water, I actually measured them for once and put the oil and water in the same cup before adding them to the butter, worked perfectly.

articferrit - 2019-07-06 07:41:00

Have you tried a Butter Bell. Perfect for spreadable butter and nothing added

sunnysue1 - 2019-07-06 13:55:00

I just leave my butter in the butter dish on the bench - by the time the jug has boiled and the toast has popped I’ve softened it in the microwave

sarahb5 - 2019-07-06 14:03:00

What the heck - if you are going to mix oil in with your butter why not just buy it already made that way. They do have the technology and it is actually easier to find on the chiller shelf than the hard, un-adulterated butter.

brouser3 - 2019-07-07 08:11:00

brouser3 wrote:

What the heck - if you are going to mix oil in with your butter why not just buy it already made that way. They do have the technology and it is actually easier to find on the chiller shelf than the hard, un-adulterated butter.

Because it is cheaper to make your own, plus you have control over what goes into it.

Edited by kitty179 at 8:29 am, Sun 7 Jul

kitty179 - 2019-07-07 08:28:00

sunnysue1 wrote:

Have you tried a Butter Bell. Perfect for spreadable butter and nothing added

I like the butter bell too. I wish someone would make them the same size and shape as the 500gm butter though!
We also have an insulated type butter container that holds the whole packet. It means it can be stored in the pantry not the fridge. Not as good as the butter bell but better than straight from the fridge.
(Too bad they don’t make fridges with the butter conditioner compartment any more.)

lovelurking - 2019-07-07 08:34:00

kitty179 wrote:

Because it is cheaper to make your own, plus you have control over what goes into it.

So why buy the butter????? instead buy a cow …….

brouser3 - 2019-07-07 09:01:00

If you just hack a chunk off the full packet and leave it in a covered container, with the balance left in the fridge, should be fine.

socram - 2019-07-07 17:43:00

Butter is just so blasted expensive, making it spreadable maintains the taste but we use less of it, and anything is better than margarine.

articferrit - 2019-07-07 18:56:00