Butter substitute?

[FarmerChick]

It's an option, you sure don't have to use it...but it is good to see new things. I would make this in a pinch to try it so someone else might also.

 

[curly_kate]

Can you swap butter for shortening in any recipe? Is it an even swap?

 

[freemotion]

Free, I don't know if I would be ready to collect just any old animal fat from the butcher for cooking or eating, considering what that animal may have been fed.

Maybe if it were animals I raised....wouldn't have a problem with that at all!

Yes, I agree, but my options here are so limited, I figure it is better than hydrogenated!

One of my projects for the upcoming months is to locate some really, really good meat that is properly raised and buy it in bulk. Even if I have to talk someone into splitting it with me so that I can then talk a farmer into raising one just for us, on grass, and not confined and finished with corn.

Then I will have all the good fat I can use!

I plan on making lots of soap next winter from my source of free beef and pork fat.

 

[Wifezilla]

Can you swap butter for shortening in any recipe? Is it an even swap

Usually. The results WILL change though. Like in cookies, butter will mean a flatter cookie than one made with lard or shortening.

 

[freemotion]

Nonfat dry milk powder?
Corn Oil?
BUTTERBUDS???

Oh, my thoughts exactly! No offense, FC!

 

[FarmerChick]

None taken....still glad it is a free country and do what I WANT--

 

[curly_kate]

Can you swap butter for shortening in any recipe? Is it an even swap

Usually. The results WILL change though. Like in cookies, butter will mean a flatter cookie than one made with lard or shortening.

What about in bread? I have a honey whole wheat recipe that calls for 1/3 c. shortening for a 2 lb. loaf. What would be the best replacement?

 

[Wifezilla]

Butter should be fine for that. When I had a bread machine, I always used butter.

 

[On Our own]

If you are interested I found this....so in a pinch maybe, keep these supplies on hand and you have margarine.



Blender Margarine



2/3 cup instant nonfat dry milk powder


2 packets Butter Buds, dry butter flavoring (optional, for flavor)

1/4 teaspoon salt

2/3 cup fresh water

4 drops yellow food coloring (optional, for color)

1-1/2 cups corn oil or other good tasting vegetable oil

This is one of those cool recipes that makes you feel like an alchemist in the kitchen. You do need a blender to make this recipe. Non-electric blenders can be found at www.Lehmans.com or by Googling Hand Crank Blenders. A regular electric blender will work too.

Begin by measuring the dry milk powder, Butter Buds, salt and fresh water into the blender. Add the food coloring if you are using it and process the mixture for a few seconds. Remove the center of the blender lid. With the blender running, dribble in the oil in a thin stream. This is important. If you dump the oil all in at once, the recipe won't turn out, so add the oil slowly. The mixture will thicken and become very creamy. When all of the oil has been added the mixture will be very thick. Turn the blender off. Scrape the margarine into a resealable container. You should have about 2-cups of margarine or the equivalent of a pound.

The flavor of the oil is very important to this recipe. Only use fresh, high quality oil. Corn oil tastes good, as does safflower oil. Canola oil will work also, but I do not recommend soybean oil. I made it with soybean oil the first time because I had a big gallon of it I was trying to use up. The recipe turned out fine, but didn't have the delicacy of flavor that it did when made with corn oil. I would not use olive oil in this recipe.

If you do not have Butter Buds, then increase the salt to 1/2-teaspoon. Butter Buds give the margarine a light, buttery flavor that I enjoy, but not everyone does. Use this margarine as a spread and for seasoning vegetables. Do not use it for frying or baking. The water content makes it spatter when frying, and makes cakes fall when baking.

Thanks FC That may make the others blanche, but it is exactly what I was looking for. Butter, that is made of long term storage items. Butter buds may be not the most "natural" but they store for a good long time and powdered milk also keeps so I can make a butter substitute!

So, Thanks!

 

[FarmerChick]

COOL On Our Own

yea I kinda thought that everything in this recipe is very simple to store and if needed, you do have a spread to put on food.....so I am adding this to my "what to do if I have no butter" survival file...LOL