Marianne
Super Self-Sufficient
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Found these instructions this morning, for those of us who have to buy butter:
During the World War II food shortages, people were forced to make the most of what they had. With todays escalating grocery prices, one hint from that time still makes a lot of sense (and cents!) how to turn one stick of butter into two. This extended butter has the same taste and texture as regular butter. Its frugal half the cost but its also healthier because it has half the fat and half the calories of regular butter. You can use extended butter almost anywhere you would normally use butter, but remember that it contains only half the amount of fat, so you cannot use it in any dish that depends on a certain fat content. This is why you cannot use it for baking.
Extended butter is easy to make. Just beat one half cup of lukewarm water into one softened stick (one half cup) of butter. If you use a mixer, start slowly to prevent splattering. Add small amounts of water at a time and keep beating until the water is thoroughly incorporated into the butter. The mixture will be smooth and fluffy, and you will end up with one cup of soft butter. After this soft butter is refrigerated, it will become as firm as regular butter. I make up only one stick at a time and usually store the butter covered in a stainless steel measuring cup that lost its handle some time back. If your preferences run to something fancier, try shaping it or putting it in a pretty dish. This butter will also pick up detail nicely from a mold.
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In my post How To Turn One Stick Of Butter Into Two, I explained how to make extended butter. This extended butter should not be confused with soft butter spread. Extended butter is made by thoroughly combining equal parts of butter and water and will be the same texture and consistency of the butter you started with. The extended butter will be as firm as regular butter and will not be any easier to spread straight out of the refrigerator.
However, if you want to make an easily spreadable extended butter, just substitute oil for some or all of the water. I usually choose a mild-flavored olive oil, but any healthy oil will do. Using a hand mixer, thoroughly mix the oil and butter until neither one is separately identifiable. You will end up with a soft spreadable extended butter that will stay soft even when it is refrigerated.
Butter extended with oil will, of course, contain more fat and calories than the original butter and water method, but it is a good substitute for the commercial soft butter spreads. Its also great for those of us with soy allergies, because it contains only soy-free butter and oil.
_________________
I got this from http://www.choosingvoluntarysimplicity.com/make-your-own-soy-free-soft-butter-spread/
During the World War II food shortages, people were forced to make the most of what they had. With todays escalating grocery prices, one hint from that time still makes a lot of sense (and cents!) how to turn one stick of butter into two. This extended butter has the same taste and texture as regular butter. Its frugal half the cost but its also healthier because it has half the fat and half the calories of regular butter. You can use extended butter almost anywhere you would normally use butter, but remember that it contains only half the amount of fat, so you cannot use it in any dish that depends on a certain fat content. This is why you cannot use it for baking.
Extended butter is easy to make. Just beat one half cup of lukewarm water into one softened stick (one half cup) of butter. If you use a mixer, start slowly to prevent splattering. Add small amounts of water at a time and keep beating until the water is thoroughly incorporated into the butter. The mixture will be smooth and fluffy, and you will end up with one cup of soft butter. After this soft butter is refrigerated, it will become as firm as regular butter. I make up only one stick at a time and usually store the butter covered in a stainless steel measuring cup that lost its handle some time back. If your preferences run to something fancier, try shaping it or putting it in a pretty dish. This butter will also pick up detail nicely from a mold.
________________
In my post How To Turn One Stick Of Butter Into Two, I explained how to make extended butter. This extended butter should not be confused with soft butter spread. Extended butter is made by thoroughly combining equal parts of butter and water and will be the same texture and consistency of the butter you started with. The extended butter will be as firm as regular butter and will not be any easier to spread straight out of the refrigerator.
However, if you want to make an easily spreadable extended butter, just substitute oil for some or all of the water. I usually choose a mild-flavored olive oil, but any healthy oil will do. Using a hand mixer, thoroughly mix the oil and butter until neither one is separately identifiable. You will end up with a soft spreadable extended butter that will stay soft even when it is refrigerated.
Butter extended with oil will, of course, contain more fat and calories than the original butter and water method, but it is a good substitute for the commercial soft butter spreads. Its also great for those of us with soy allergies, because it contains only soy-free butter and oil.
_________________
I got this from http://www.choosingvoluntarysimplicity.com/make-your-own-soy-free-soft-butter-spread/
I used one stick of butter, 1/4 cup olive oil, 1/4 cup water. It's nice and smooth, very spreadable when cold but...definitely NOT butter.
I use butter and not margarine. I have not had margarine in my diet since I lived with my parents 23 years ago. But again this is fantastic because it is an excellent way to incorporate the mono and poly unsaturated fats. 
