JS of Auckland asks, “I remember hearing of an old WW2 recipe to bulk out butter to make it go further. Does anyone have a copy of that recipe to share? It would be very handy as the price of butter now is getting out of hand.” To find the answer we consulted an expert, […]
reader wants to share their enthusiasm about a present they received for Christmas. Their family had a make or bake Christmas and they were given a yummy home-made flavoured butter spread. It was simply an equal mix of butter and cold pressed olive oil. The trick was the olive oil was locally grown and had […]
Buttermilk costs approx $4 for 600 mls. Here’s how to make your own. To 1 cup of whole milk add 1 tsp vinegar or lemon juice (acid). Stir in and let stand for 5-10 mins. It will thicken. Other buttermilk substitutes are 3/4 cup plain yoghurt and 1/4 cup water mixed together or sour cream […]
Note on homemade spreadable butter. Do not leave butter at room temperature for too long or it will separate. If this happens, stir the oil back into the butter before refrigerating again.
To make your own additive free soft butter mix together 50/50 room temperature butter and olive oil or other vegetable oil. For a firmer mix go 2/3rds butter to 1/3rd olive oil. Mix in food processor, a hand blender, or use kitchen utensil and elbow grease.
I only buy soft butter in winter. Otherwise I buy blocks of butter and slice off what I need for a few days and store at room temperature. 500g of butter costs $2.50-$3.00 compared to 500g soft butter on special at $4.00.