Spreadable butter

Make your own butter . This is more or less how I make mine -except unlike that clown I don't chuck the buttermilk . I keep the buttermilk for ice creams or flapjacks[video=youtube_share;AOKAFMeYJz8]http://youtu.be/AOKAFMeYJz8[/video]
 
Last edited:
bwana said:
As opposed to liquid soft?
Click to expand...

Well as opposed to squishy soft as the air temps warm up so does the butter in the cupboard and you can squish it around with a knife in the cape (last few warm days excepted) it gets the consistency of spreadable marge, but once boiling summer temps kick in and you have no climate controlled kitchen youll have liquid butter so back to the fridge.
 
Real butter all the way. Then again I don't use it for bread, just cooking.

Getting a bit annoyed with this chem equivalent thing. American cheese, "Fat spread" etc.

8jMnDOD.jpg
 
That chart purpoting to show the margarine making process is absolute hogwash.

The oils are not rancid. What on earth would make them rancid? They then claim that soap-like chemicals are added. What a complete heap of schit.

I didn't bother with the rest.

Your only issue with margarine is ensuring that what you buy doesn't contain hydrogenated fats. That's all. The stabilizers and emulsifiers are perfectly safe and used in most sauces you buy as well...
 
DJ... said:
That chart purpoting to show the margarine making process is absolute hogwash.

The oils are not rancid. What on earth would make them rancid? They then claim that soap-like chemicals are added. What a complete heap of schit.

I didn't bother with the rest.

Your only issue with margarine is ensuring that what you buy doesn't contain hydrogenated fats. That's all. The stabilizers and emulsifiers are perfectly safe and used in most sauces you buy as well...
Click to expand...

That chart is on the other end of the spectrum. Yes, that chart is quite far out there, but claiming margarine is healthy like the advertising campaigns led by the margarine companies is equally hogwash. Its basically industrial oil's. Made in a factory, in massive quantities, and is highly processed to the point where there is no nutrition. Our bodies aren't used to digesting these kinds of oils. Butter on the other hand is simply animal fat, which humans have been doing since carnivorism became more popular than vegetarianism. We are easily adapted to digest and get the most out of it. Its hardly processed in comparison, tastes better, and doesn't tell guests who come over "i'm a cheapskate" :)


There you have it folks, buy butter. Its better.
 
In winter when the butter is hard use a Boska cheese slicer, easiest when applied to toast, it will melt quickly and you can spread it.
 
Rama all the way for day to day.

Butro when I'm feeling like something different.
 
crysis said:
That chart is on the other end of the spectrum. Yes, that chart is quite far out there, but claiming margarine is healthy like the advertising campaigns led by the margarine companies is equally hogwash. Its basically industrial oil's. Made in a factory, in massive quantities, and is highly processed to the point where there is no nutrition. Our bodies aren't used to digesting these kinds of oils. Butter on the other hand is simply animal fat, which humans have been doing since carnivorism became more popular than vegetarianism. We are easily adapted to digest and get the most out of it. Its hardly processed in comparison, tastes better, and doesn't tell guests who come over "i'm a cheapskate" :)


There you have it folks, buy butter. Its better.
Click to expand...

Not sure what you mean by industrial oils. They are food grade oils. Perhaps you can post specifics so that I can address it more appropriately? Also not sure why mass produce is an issue. Butter is also mass produced. As for nutrition, very few oils we eat are nutritious in any way. Butter certainly isn't the healthiest fat in the world either. As for processed, again you'll need to be more specific as processes its another catch-all phrase used by people to undermine processes they often don't fully understand. Butter is also processed to a degree. As for digestion, I am yet to encounter food grade hydrocolloids, lipid structures or polymers that are indigestable by humans. Oils are incredibly easy to metabolise.

So I'm none the wiser what the actual issue it is that you have with the process...
 
DJ... said:
Not sure what you mean by industrial oils. They are food grade oils. Perhaps you can post specifics so that I can address it more appropriately? Also not sure why mass produce is an issue. Butter is also mass produced. As for nutrition, very few oils we eat are nutritious in any way. Butter certainly isn't the healthiest fat in the world either. As for processed, again you'll need to be more specific as processes its another catch-all phrase used by people to undermine processes they often don't fully understand. Butter is also processed to a degree. As for digestion, I am yet to encounter food grade hydrocolloids, lipid structures or polymers that are indigestable by humans. Oils are incredibly easy to metabolise.

So I'm none the wiser what the actual issue it is that you have with the process...
Click to expand...

Come on DJ. Margarine isn't natural. Therefore it's not healthy. Duh. /s

Remind me what the issue is with hydrogenation? Isn't it a possible risk for trans fats which are possibly a risk factor for chronic disease. Assuming you use margarine for frying, that is...
 
Last edited:
bwana said:
I meant if it's not classified as spreadable butter, then what is it? :)
Click to expand...

I think it's a mix of butter and something else. It does taste much better than margerine though.

If you like the taste of butter and want something that spreads easily, Clover Butro is the answer. Clover Butro contains sunflower oil to give you an easy-spreading softness, so you use less and gain on taste. Clover Butro is manufactured from a blend of cream derived from pure bovine milk and vegetable oil and which received a heat treatment of at least 85°C for 15 seconds (or the equivalent there of). It is classified as a high fat butter spread. The cream is graded according to strict quality standards.

Ingredients
Cream
Sunflower oil (sunflower seed)
Salt
Anti-oxidant
Ingredients Description
Cream
Cream is the higher butterfat layer that forms on milk before homogenisation. The cream is separated from the milk in order to get the right butterfat percentage to produce butter.

Sunflower oil (sunflower seed)
Sunflower oil is added to Butro to make the product more spreadable than plain butter.

Salt
Salt is added to butter to enhance the taste and prolongs the preservation of the product by inhibiting the growth of microorganisms.

Anti-oxidant
Antioxidants is added to Butro to prevent the butterfat for oxidising which cause the development of off tastes.
Click to expand...
 
ponder said:
I think it's a mix of butter and something else. It does taste much better than margerine though.
Click to expand...

"Spreadable butter" vs "Butter spread". Six of one vs half a dozen of the other in my books
 
My cat eats Butro which is a good sign imho.
The cats don't even give Margarine a look.
 
BTTB said:
My cat eats Butro which is a good sign imho.
The cats don't even give Margarine a look.
Click to expand...

My puppy swipes a container full off the counter top at least once a week. :o
 
I like Lurpak, especially on fresh warm bread :love:
 
Lurpak is great , just not suitable for day to day usage ( expensive )
 
You must log in or register to reply here.
Back
Top
Sign up to the MyBroadband newsletter
X