Monday, October 1, 2012
We had some discussion at church about butter substitutes, and I found a few ideas online, especially from a blog called My Year of Living on Food Storage. I recently had another discussion with someone about the subject, and had to do some digging to re-find these ideas, so I am posting the list here so I can find it again. Vicki Sisters, Shelby had asked in RS yesterday about making the butter powder into a spread. I thought I had seen info on that somewhere, so here is what I have found. Although the most common use for butter powder is in baking, it can be made into a spread. It will likely be a little "milkier" than what you are used to, but it will work. Most people recommend using 2 to 2 1/2 parts butter powder to 1 part warm water. Stir well until creamy, then chill. I did find some other suggestions on a blog called My Year of Living on Food Storage (www.eatingfoodstorage.blogspot.com) She tried several substitutes for butter. 1. 1 Tbsp. butter powder 1 scant tsp. water 1 scant tsp. veggie oil pinch of salt or pinch of sugar (she prefered the sugar) 2. Mix the powdered butter with the water, and whip in some butter flavored Crisco for flavor and texture. (She doesn't give amounts) 3. 1 lb. butter flavor Crisco 1/2 tsp. salt 1 2/3 c. evaporated milk OR sweetened condensed milk Whip the shortening and the salt until light, then add the milk a little at a time and blend well. She liked the sweetened condensed milk best, while her kids liked the evaporated milk best. She said it passed the "will it melt on toast" test. 4. Ghee (clarified butter) is available in some stores, and needs no refrigeration, although it has a fairly short shelf-life, maybe around a year. 5. There is also the commercially canned butter, such as Red Feather, although it is quite expensive, but it tastes very good, and has a shelf-life of 15 years. I have not tried any of these except the commercially canned butter, but they may give you a starting point to experiment and see what you like. I hope that helps.