How to make extended butter and butter spread

[ELIZAC]

I apologize, but coming in here full swing on an anti-sat fat horse? This forum is (mainly) full of pro-sat fat people.

Well, I certainly didn't know that. We are talking about butter and what we can mix with it to stretch it out to save and I like the idea of adding some essential fatty acids. Am I not allowed to say this? Was I really rude? I don't think so. I was polite and some here were not. I'll be asking for the deletion of my registration.

 

[MsPony]

Eli (and Boogity) you have to understand that we have the same troll on the same horse coming in here constantly. So of course we (I) jumped to a conclusion.

As for Wifey, that's her norm, get used to it.

 

[Wifezilla]

Yes, I post what I believe but I also cite sources so people know where I am coming from. It's what I do.

We are talking about butter and what we can mix with it to stretch it out to save and I like the idea of adding some essential fatty acids.

If you stretch the butter you are REDUCING the short and medium chain essential fatty acids. If you add in Flax, you are replacing a stable fatty acid source (butter) with an unstable fatty acid source {flax}prone to rancidity. Daily ingestion of flax can even cause EFA imbalances.
http://www.alsearsmd.com/more-fake-food-–-don’t-fall-for-the-flaxseed-lie/

"Butter has saturated fatty acid chains of 4 to 6 carbons in length. Four carbon butyric acid is unique to butter. The short and medium chain fatty acids are readily absorbed by the small intestine. In the liver they can be converted to energy.

Several of the saturated fatty acids found in butter and coconut oil support the immune system, have antimicrobial, anti-tumor and antifungal properties.

Lauric acid, a 12 carbon medium chain length saturated fatty acid, is found in coconut and palm oils, and in small amounts in butter.

Lauric acid cannot be produced by the human body except in mothers milk. It is important in helping baby resist infections until its immune system, with adequate nutrition, can protect the child.

Sources of saturated fatty acids are dairy, including butter and cheese, coconut oil, palm oil, beef tallow and pork lard. One source says that pork lard has an ideal mix of fats for human use.

Palmitic acid, a 16 carbon saturated fatty acid is found in many neutral fats. Stearic acid, an 18 carbon saturated fatty acid, is found in beef tallow and pork lard. "
http://www.modern-diets-and-nutritional-diseases.com/saturated-fatty-acids.html

 

[freemotion]

Wifezilla has crazy nerd skilz. She is also crazy.

 

[gettinaclue]

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.
________________

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 think this is great information Marianne. I have noticed the price going up awefully and have been wondering how to get it to stretch. I've also been having a VERY hard time learning how to live without my spreadable butter for fresh bread. Thanks for posting!

I'm not getting into the fat debate. (shakes head) I just like the frugal idea and I'm grateful for it.

 

[Marianne]

Hey, the bottom line should always be that everyone is entitled to their own opinions based on their knowledge and their experiences. The dieticians keep telling my husband to lay off butter and stick to vegetable based margarines. My doctor tells me the same thing. But we don't need to be beating people up because they agree with that.

I'm not sure that most people on the forum are pro sat fats. And honestly, does it matter?

And wecome to the forum, ELIZAC ! Please don't ditch us yet.
Sorry for the sad experience for your first posting...

 

[gettinaclue]

DH made the spread a couple of nights ago. It works really well. Watch out how much water you use.

We put it in the fridge overnight and it got just as hard as stick butter and ended up putting it in the microwave to soften it.

 

[Marianne]

Yes, mine did too. Like I said in an earlier posting, I didn't like the olive oil taste. So, today I made some oatmeal/wheat bread and used the 'spread' instead of oil. I figured it didn't matter if there was water in there, too. I just put it in the warm, cooked oatmeal and let it melt.
Wow, it was the best bread! Really soft. Sure wish I would have measured ingredients instead of just dumping. LOL

 

[gettinaclue]

DH just dumped too. I fussed. LOL "Honey, what if it's delicious and we can't ever make it again?"

Of course, he was confident in his ability to recreate...

 

[Marianne]

I hear ya! I used to remember how I did stuff, but anymore, well....I think I need to defrag my brain.