Tag Archives: butter

Homemade Spreadable Butter

About 6 months ago, I had an existential crisis in the grocery store.

I was standing in the oil section, trying to choose a neutral flavored oil for these delicious banana muffins.  I use olive oil in almost everything I cook, but it seemed like it wouldn’t lend the right flavor to the muffins.  I also thought it would be good to get an oil that had some beneficial component that would add to the healthiness of the muffins.

Grapeseed oil was a good price and what the original recipe had suggested.  So I googled grapeseed oil to see if it had any particularly healthy attributes.  And I was attacked by the following results:

Print Screen Grapeseed Oil

Some sites claimed that grapeseed oil was a great choice for my baked goods and others claimed that it would surely kill me.  I was literally paralyzed, hunched over my phone like that annoying person I usually grumble about in the grocery store.  I kept clicking and reading and clicking and reading, frenzied by the conflicting arguments and desperate for an answer for what I should actually choose.  All of the claims became more and more hysterical and this seemingly simple choice became more dire than ever.

I felt betrayed, afraid and embarrassed.  How was everyone else buying their products so easily?  Didn’t they know that EVERYTHING WAS A LIE?!

Why am I such a lunatic about this?  Most of it has to do with watching my mother suffer from pancreatic cancer.  When something like that happens to a loved one, it’s natural to seek answers, and I decided to focus on food, which is really the only thing I can control about my environment.  Well, and exercise, but that’s a whole separate discussion.

The point is, I was very vulnerable and these “click-bait” headlines really messed with my head.  I’m very grateful to James for encouraging me to do more research before making drastic changes to my (and, because we live together, his) diet.  Now I’m able to look at Google results like the ones above and search for reputable websites that I have decided to trust like the Mayo Clinic or Harvard Medical School.  Are these sites infallible?  Of course not.  But I try to at least look for information with a science background.  It keeps me sane.

So what does all of this crap have to do with spreadable butter?  Merely that homemade spreadable butter has two ingredients: real butter and the oil of your choosing.  And after all that, my choosing is still grapeseed oil.  It’s cheap, has a neutral flavor and a long shelf life.

Because I’m a huge nerd, I find homemade spreadable butter so much fun.  I took spreadable butter for granted for so long, as something I HAD to buy, no other options, the end. But in my health crusade, I decided to look at the labels on every single spreadable butter in the store, hoping that one contained healthy oils so I could not only use delicious butter but increase my health as well.  Each and every one, even the ones that claimed to be organic and super healthy, had a ton of chemicals in it.  A TON.  Do I know these are bad for me?  Absolutely not.  They could be fine.  I really don’t know.  But it had me thinking – can’t I make spreadable butter at home?  Does it have to have chemicals to be spreadable? And this time the internet DID come in handy – not only was homemade spreadable butter possible, it only contains two ingredients. Done and done.

So, after that rant, I give you the recipe for Homemade Spreadable Butter.  I can’t say that it’s better for you, but I can say that it’s cheaper, less wasteful (no plastic container) and tastes AMAZING.  And it’s super fast, too!

Homemade Spreadable Butter

Ingredients:

  • 2 sticks (1 cup, 16 TBL) of salted butter
  • 2/3 cup of oil (I use grapeseed, but you can use any type that pleases you.)

Procedure:

  1. Let your butter come to room temperature so it is soft and easy to combine with oil (Alternately, heat your butter in the microwave in 5 second intervals until soft)
  2. Combine butter and oil in a small food processor until homogeneous and smooth
  3. Chill and enjoy spreadable butter anytime

Procedure with Pictures and Anecdotes:

Our apartment often gets really hot, especially when we’re cooking and baking all day, and this was one of those days.  My butter was way meltier than recommended and it still worked out great.

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Because I am obsessive, I actually have three food processors to choose from, and this one can be used as an attachment to my immersion blender.  I know.  I have a lot of kitchen appliances.  I find using my tiny food processor much easier in this application, but you can combine the butter and oil with a fork or with a whisk as well.  It comes out a little chunky, but it was still spreadable out of the fridge.

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So tiny – how can I not use that?

DSC_0096You can see here that the food processor makes the butter incredibly smooth in just a matter of seconds.

DSC_0024Yeah it’s… really easy.  There’s nothing else to say.  Go make some!  And then spread it on these delicious buttermilk biscuits!  Everybody wins.

Buttermilk Biscuits – the sexy side of Buttermilk

I want you to try that Buttermilk-Brined chicken so badly (fan of the blog Rudy Basso already has, to much success!) Therefore, I’ve decided to continue the buttermilk love by including a few more recipes to make good use of that extra buttermilk you’ll have in your fridge.  I had the perfect opportunity to make Alton’s buttermilk biscuits at a brunch birthday party for James’ Dad this weekend (Happy Birthday again, Lou!), that I decided to go ahead and share the step-by-step process.

I do believe that biscuits are the best looking baked-good.  You can have your perfectly decorated cupcakes and marbled cakes, just leave the biscuits to me.  I mean – just look at this glamour shot:

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How can you resist?

Biscuits seem incredibly intimidating.  A well-known culinary delight in the south, the flaky layers and light but rich texture seem like they must take hours and some secret ritual only southern grandmas know.  However, from start to finish, the process takes about an hour – including clean-up!  (There’s plenty of time to clean your dishes while the biscuits bake, which is a major encouragement.)

Once we had tried them at home, we decided to whip them up for James’ parents when we stayed with them last year.  Always the most enthusiastic audience for our cooking, James’ Dad told people about those biscuits for weeks.  The only thing more encouraging than an easy recipe and delicious product to show for it is a boost to your ego.

I hope you will take these on at home and impress your friends and loved ones.  Having never made any kind of complicated pastry before, James is now the biscuit whisperer.  We know you can be, too!

Buttermilk Biscuits

Adapted very slightly from Alton Brown’s Southern Biscuits recipe found here

Ingredients:

  • 2 cups all-purpose flour
  • 4 tsp baking powder (this is more than you think – make sure you have enough!)
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 4 tablespoons butter (cut into cubes and kept as cold as possible)
  • 1 cup cold buttermilk

The Process:

1.  Preheat the oven to 450ºF.

2.  Measure out the flour, baking powder, baking soda and salt and whisk together to aerate (whisking takes place of sifting here, but you can sift if you like.)IMG_2624

3.  Incorporate the cold butter into the flour.  My method is by hand: coat all of the cubes of butter in the flour and then rub the flour mixture and butter together with your fingers.  You want only a few large chunks to remain.  Here’s how I do it:IMG_2626 IMG_2628

4.  Make a well in the middle of the flour/butter mixture and pour in your cup of buttermilk.IMG_2647

5.  Stir until the dough comes together. IMG_2657

6. Flour a cutting board or some wax paper/parchment paper on the counter and turn out your dough onto the floured surface.IMG_2661 IMG_2667

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This is about how much flour you should use in between folds – a little goes a long way.

7.  Using your hands, shape the dough into a square/rectangle and fold the dough onto itself 3-4 times.  Each time you fold and reshape, make sure to FLOUR the top of the dough before folding again.  This step is very important – and the first time I totally forgot.  I had to knead the dough again, adding the extra flour each time so they weren’t too sticky.  Even with this mistake, the biscuits still came out great.  PHEW!IMG_2669

UPDATED video with the correct technique:

8.  Once you’ve kneaded the dough, pat it down so that it measures about 1″ high.IMG_2690

9.  Use your cookie-cutter/biscuit-cutter/glass (we use one sized 2-3″ usually) to cut out the biscuit shapes.  You may need to do this two or three times.  By the third time, I could only cut out one biscuit and just molded the last one the best I could.IMG_2697 IMG_2704 IMG_2710 IMG_2712

10. Arrange your biscuits on a pan for they are touching each other – but not the sides of the pan.IMG_2722

11.  Bake for 15 – 20 minutes (mine only took 15), until they are lightly golden.20140525_084930

12. If you can, eat them while they’re fresh out of the oven – AMAZING.  If not, as soon as they’re cool enough to touch, wrap them in a cloth napkin or dish towel to keep them warm and moist until serving time. 20140525_085138

13.  Be lauded as a baking prodigy, earn the envy of your friends and neighbors – enjoy it, you’ve earned it.