Thread: Light Butter

"sf" <[email protected]> wrote in message
news:[email protected]..
> I'm wondering if anyone makes light butter at home. I just bought a
> nicely flavored Tuscan EVOO from a fancy olive oil shop (didn't want
> to ask how they make it because it's usually chemical flavorings -
> ignorace is bliss in these cases) and I'm thinking about making my own
> light butter with it. The process seems brain dead simple, but I'm
> wondering if anyone here has ever done it and can testify that it's as
> easy as it looks?
> http://www.averagebetty.com/recipes/...butter-recipe/

I made light/spreadable margarine all the time as a kid but I used milk
instead of oil.

"Julie Bove" <[email protected]> wrote:

> I made light/spreadable margarine all the time as a kid but
> I used milk instead of oil.



Julie,

Just yesterday, Bobby Flay on a food TV channel made whipped
(light?) butter using heavy cream and salt, whipped to death
in a Kitchen Aid mixer.

As a pro chef he obviously has more need for that than I do on
a daily basis. :-(

;-)

Best,

Andy
Bread & Butter Man

On Fri, 28 Sep 2012 07:07:13 -0700, sf wrote:

> http://www.averagebetty.com/recipes/...butter-recipe/

This technique may be OK with olive oil, but I think mixing butter
with an almost equal amount of canola oil to be total TIAD. And it
actually has more fat than regular butter (with half the taste).

-sw

"sf" wrote in message news:[email protected]..

I'm wondering if anyone makes light butter at home. I just bought a
nicely flavored Tuscan EVOO from a fancy olive oil shop (didn't want
to ask how they make it because it's usually chemical flavorings -
ignorace is bliss in these cases) and I'm thinking about making my own
light butter with it. The process seems brain dead simple, but I'm
wondering if anyone here has ever done it and can testify that it's as
easy as it looks?
http://www.averagebetty.com/recipes/...butter-recipe/

--
I take life with a grain of salt, a slice of lemon and a shot of tequila
*******************

Butter is made from milk, not olive oil.

Jill

On Fri, 28 Sep 2012 12:15:37 -0400, The Cook <[email protected]>
wrote:

> On Fri, 28 Sep 2012 07:07:13 -0700, sf <[email protected]> wrote:
>
> >I'm wondering if anyone makes light butter at home. I just bought a
> >nicely flavored Tuscan EVOO from a fancy olive oil shop (didn't want
> >to ask how they make it because it's usually chemical flavorings -
> >ignorace is bliss in these cases) and I'm thinking about making my own
> >light butter with it. The process seems brain dead simple, but I'm
> >wondering if anyone here has ever done it and can testify that it's as
> >easy as it looks?
> >http://www.averagebetty.com/recipes/...butter-recipe/
>
> You probably should have asked about the oil. I was in an olive oil
> store a couple of weeks ago and we got the complete tour and
> information on all of the oils and vinegars. I bought a bottle of
> EVOO/ blood orange. I was told that the oranges (and any other
> fruits) were pressed with the olives, not added later.


I have some blood orange EVOO too. Most flavored EVOO is flavored by
chemicals and I don't believe the song & dance I get from sales
people. I don't know if the supplier lies to them or if salespeople
lie to their customers, but someone is usually lying. I decided a
long time ago, that I'll buy it if I like it and I don't want to know
how it was made. EVOO (in general) is like antiques from China:
it's real if you believe it is real.

I just wanted to know if anyone has made spreadable butter at home.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 28 Sep 2012 11:54:52 -0400, "jmcquown" <[email protected]>
wrote:

> "sf" wrote in message news:[email protected]..
>
> I'm wondering if anyone makes light butter at home. I just bought a
> nicely flavored Tuscan EVOO from a fancy olive oil shop (didn't want
> to ask how they make it because it's usually chemical flavorings -
> ignorace is bliss in these cases) and I'm thinking about making my own
> light butter with it. The process seems brain dead simple, but I'm
> wondering if anyone here has ever done it and can testify that it's as
> easy as it looks?
> http://www.averagebetty.com/recipes/...butter-recipe/
>
> --
> I take life with a grain of salt, a slice of lemon and a shot of tequila
> *******************
>
> Butter is made from milk, not olive oil.

I guess you didn't bother to follow the link.
````````````````
Now your so called "reply" isn't copying over on a return unless I
highlight it. Whatever you're using for newsgroup messages really
sucks.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 28 Sep 2012 20:00:27 -0700, sf wrote:

> On Fri, 28 Sep 2012 11:54:52 -0400, "jmcquown" <[email protected]>
> wrote:
>
>> "sf" wrote in message news:[email protected]..
>>
>> I'm wondering if anyone makes light butter at home. I just bought a
>> nicely flavored Tuscan EVOO from a fancy olive oil shop (didn't want
>> to ask how they make it because it's usually chemical flavorings -
>> ignorace is bliss in these cases) and I'm thinking about making my own
>> light butter with it. The process seems brain dead simple, but I'm
>> wondering if anyone here has ever done it and can testify that it's as
>> easy as it looks?
>> http://www.averagebetty.com/recipes/...butter-recipe/
>>
>> --
>> I take life with a grain of salt, a slice of lemon and a shot of tequila
>> *******************
>>
>> Butter is made from milk, not olive oil.
>
> I guess you didn't bother to follow the link.
> ````````````````
> Now your so called "reply" isn't copying over on a return unless I
> highlight it. Whatever you're using for newsgroup messages really
> sucks.

Because her newsreader quoted your sig delimiter without indenting it.

You really need to get rid of that newsreader, Jill. I'm not the only
one reading the same posts twice because it appears you're writing
them. I'm just gonna killfile you. Your posts are more trouble than
it's worth.

-sw

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Fri, 28 Sep 2012 12:15:37 -0400, The Cook <[email protected]>
> wrote:
>
>> On Fri, 28 Sep 2012 07:07:13 -0700, sf <[email protected]> wrote:
>>
>> >I'm wondering if anyone makes light butter at home. I just bought a
>> >nicely flavored Tuscan EVOO from a fancy olive oil shop (didn't want
>> >to ask how they make it because it's usually chemical flavorings -
>> >ignorace is bliss in these cases) and I'm thinking about making my own
>> >light butter with it. The process seems brain dead simple, but I'm
>> >wondering if anyone here has ever done it and can testify that it's as
>> >easy as it looks?
>> >http://www.averagebetty.com/recipes/...butter-recipe/
>>
>> You probably should have asked about the oil. I was in an olive oil
>> store a couple of weeks ago and we got the complete tour and
>> information on all of the oils and vinegars. I bought a bottle of
>> EVOO/ blood orange. I was told that the oranges (and any other
>> fruits) were pressed with the olives, not added later.
>
>
> I have some blood orange EVOO too. Most flavored EVOO is flavored by
> chemicals and I don't believe the song & dance I get from sales
> people. I don't know if the supplier lies to them or if salespeople
> lie to their customers, but someone is usually lying. I decided a
> long time ago, that I'll buy it if I like it and I don't want to know
> how it was made. EVOO (in general) is like antiques from China:
> it's real if you believe it is real.
>
> I just wanted to know if anyone has made spreadable butter at home.

I have made a spreadable margarine and I am sure you could do butter the
same way since you can buy it that way. Let it soften to room temp. then
add a little milk at a time and whip it with your mixer. Just don't make
too much because it doesn't keep well.

"sf" wrote in message news:[email protected]..

On Fri, 28 Sep 2012 11:54:52 -0400, "jmcquown" <[email protected]>
wrote:

> "sf" wrote in message news:[email protected]..
>
> I'm wondering if anyone makes light butter at home. I just bought a
> nicely flavored Tuscan EVOO from a fancy olive oil shop (didn't want
> to ask how they make it because it's usually chemical flavorings -
> ignorace is bliss in these cases) and I'm thinking about making my own
> light butter with it. The process seems brain dead simple, but I'm
> wondering if anyone here has ever done it and can testify that it's as
> easy as it looks?
> http://www.averagebetty.com/recipes/...butter-recipe/
>
> --
> I take life with a grain of salt, a slice of lemon and a shot of tequila
> *******************
>
> Butter is made from milk, not olive oil.

I guess you didn't bother to follow the link.
````````````````
Now your so called "reply" isn't copying over on a return unless I
highlight it. Whatever you're using for newsgroup messages really
sucks.

******************

No, I didn't bother to follow the link. IMHO, if it's not made from milk
it's not "butter". Slap a label on it and call it butter, it's not butter.

Funny you didn't have a problem with my newsreader until I started trying to
get Thunderbird to work. I've always used Outlook or Windows Mail to post
and reply.

Thunderbird has screwed up everything on this computer. I've uninstalled
and reinstalled until I'm blue in the face. When I reinstall T'bird, it has
obviously left traces of itself on this PC because I don't have to set
everything back up... the newsgroups I previously subscribed to show back up
the minute I launch it. One would think "uninstall" would remove all traces
of the program, but no...

The problem I'm having is NO messages from rfc will download. Other
newsgroups work just fine. It's completely unfriendly software. (And I'm
so sorry, but I'm not paying for Agent.) There is something really wrong
with Thunderbird version 15.0. Oh wait, now it's version 15.01. They
really need to stop f***ing around with the programming.

Jill

jmcquown wrote:
>
> "sf" wrote in message news:[email protected]..
>
> On Fri, 28 Sep 2012 11:54:52 -0400, "jmcquown" <[email protected]>
> wrote:
>
> > "sf" wrote in message news:[email protected]..
> >
> > I'm wondering if anyone makes light butter at home. I just bought a
> > nicely flavored Tuscan EVOO from a fancy olive oil shop (didn't want
> > to ask how they make it because it's usually chemical flavorings -
> > ignorace is bliss in these cases) and I'm thinking about making my own
> > light butter with it. The process seems brain dead simple, but I'm
> > wondering if anyone here has ever done it and can testify that it's as
> > easy as it looks?
> > http://www.averagebetty.com/recipes/...butter-recipe/
> >
> > --
> > I take life with a grain of salt, a slice of lemon and a shot of tequila
> > *******************
> >
> > Butter is made from milk, not olive oil.
>
> I guess you didn't bother to follow the link.
> ````````````````
> ******************
>
> No, I didn't bother to follow the link. IMHO, if it's not made from milk
> it's not "butter". Slap a label on it and call it butter, it's not butter.

If you would click on the link, Jill, you'll see that it's not for making
butter but for making "spreadable" butter.

You take one stick of butter and mix it with 1/3 cup of oil....to keep it
soft and spreadable.

Personally, I wouldn't do that. As soon as I get home from work, I take my
butter out of the fridge. By dinner time, it's soft to use.

G.

On Sat, 29 Sep 2012 05:52:44 -0400, "jmcquown" <[email protected]>
wrote:

> "sf" wrote in message news:[email protected]..
>
> On Fri, 28 Sep 2012 11:54:52 -0400, "jmcquown" <[email protected]>
> wrote:
>
> > "sf" wrote in message news:[email protected]..
> >
> > I'm wondering if anyone makes light butter at home. I just bought a
> > nicely flavored Tuscan EVOO from a fancy olive oil shop (didn't want
> > to ask how they make it because it's usually chemical flavorings -
> > ignorace is bliss in these cases) and I'm thinking about making my own
> > light butter with it. The process seems brain dead simple, but I'm
> > wondering if anyone here has ever done it and can testify that it's as
> > easy as it looks?
> > http://www.averagebetty.com/recipes/...butter-recipe/
> >
> > --
> > I take life with a grain of salt, a slice of lemon and a shot of tequila
> > *******************
> >
> > Butter is made from milk, not olive oil.
>
> I guess you didn't bother to follow the link.
> ````````````````
> Now your so called "reply" isn't copying over on a return unless I
> highlight it. Whatever you're using for newsgroup messages really
> sucks.
>
> ******************
>
> No, I didn't bother to follow the link. IMHO, if it's not made from milk
> it's not "butter". Slap a label on it and call it butter, it's not butter.

Okay, you're ignorant.
>
> Funny you didn't have a problem with my newsreader until I started trying to
> get Thunderbird to work. I've always used Outlook or Windows Mail to post
> and reply.
>
> Thunderbird has screwed up everything on this computer. I've uninstalled
> and reinstalled until I'm blue in the face. When I reinstall T'bird, it has
> obviously left traces of itself on this PC because I don't have to set
> everything back up... the newsgroups I previously subscribed to show back up
> the minute I launch it. One would think "uninstall" would remove all traces
> of the program, but no...
>
> The problem I'm having is NO messages from rfc will download. Other
> newsgroups work just fine. It's completely unfriendly software. (And I'm
> so sorry, but I'm not paying for Agent.) There is something really wrong
> with Thunderbird version 15.0. Oh wait, now it's version 15.01. They
> really need to stop f***ing around with the programming.
>
> Jill
I don't know what the heck is going on, but Tbird really messed you
up. As you said, I was fine with your posts until then. As far as
Agent is concerned, I don't know which version was the last true Free
Agent... maybe 1.93, but you know how that stuff works and I don't
need to get into here.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 28 Sep 2012 23:22:36 -0700, "Julie Bove"
<[email protected]> wrote:

> Let it soften to room temp. then
> add a little milk at a time and whip it with your mixer.

I'm having a hard time with that concept. I guess it's because I've
made butter from cream and liquid separates out - so my mind isn't
wrapping around reincorporating a liquid back into it.

> Just don't make too much because it doesn't keep well.

Thanks for the tip!


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"Gary" <[email protected]> wrote in message news:[email protected]..
> jmcquown wrote:
>>
>> "sf" wrote in message news:[email protected]..
>>
>> On Fri, 28 Sep 2012 11:54:52 -0400, "jmcquown" <[email protected]>
>> wrote:
>>
>> > "sf" wrote in message
>> > news:[email protected]..
>> >
>> > I'm wondering if anyone makes light butter at home. I just bought a
>> > nicely flavored Tuscan EVOO from a fancy olive oil shop (didn't want
>> > to ask how they make it because it's usually chemical flavorings -
>> > ignorace is bliss in these cases) and I'm thinking about making my own
>> > light butter with it. The process seems brain dead simple, but I'm
>> > wondering if anyone here has ever done it and can testify that it's as
>> > easy as it looks?
>> > http://www.averagebetty.com/recipes/...butter-recipe/
>> >
>> > --
>> > I take life with a grain of salt, a slice of lemon and a shot of
>> > tequila
>> > *******************
>> >
>> > Butter is made from milk, not olive oil.
>>
>> I guess you didn't bother to follow the link.
>> ````````````````
>> ******************
>>
>> No, I didn't bother to follow the link. IMHO, if it's not made from milk
>> it's not "butter". Slap a label on it and call it butter, it's not
>> butter.
>
> If you would click on the link, Jill, you'll see that it's not for making
> butter but for making "spreadable" butter.
>
> You take one stick of butter and mix it with 1/3 cup of oil....to keep it
> soft and spreadable.
>
> Personally, I wouldn't do that. As soon as I get home from work, I take
> my
> butter out of the fridge. By dinner time, it's soft to use.

I would still whip it with milk. I fail to see why that wouldn't work.

On Sep 28, 10:14*am, Sqwertz <swe...@cluemail.compost> wrote:
> On Fri, 28 Sep 2012 07:07:13 -0700, sf wrote:
> >http://www.averagebetty.com/recipes/...butter-recipe/
>
> This technique may be OK with olive oil, but I think mixing butter
> with an almost equal amount of canola oil to be total TIAD. *And it
> actually has more fat than regular butter (with half the taste).

Canola also has too much Omega 6 to be optimal, plus, I don't like the
taste. Steve, you should really buy yourself some high-oleic
sunflower oil. It is the cutting edge neutral oil.
>
> -sw

--Bryan

On Sat, 29 Sep 2012 21:38:31 -0700 (PDT), Bryan
<[email protected]> wrote:

> On Sep 28, 10:14*am, Sqwertz <swe...@cluemail.compost> wrote:
> > On Fri, 28 Sep 2012 07:07:13 -0700, sf wrote:
> > >http://www.averagebetty.com/recipes/...butter-recipe/
> >
> > This technique may be OK with olive oil, but I think mixing butter
> > with an almost equal amount of canola oil to be total TIAD. *And it
> > actually has more fat than regular butter (with half the taste).
>
> Canola also has too much Omega 6 to be optimal, plus, I don't like the
> taste. Steve, you should really buy yourself some high-oleic
> sunflower oil. It is the cutting edge neutral oil.
> >
Clearly, he's channeling Jill.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sat, 29 Sep 2012 21:38:31 -0700 (PDT), Elder Bryan wrote:

> Canola also has too much Omega 6 to be optimal, plus, I don't like the
> taste. Steve, you should really buy yourself some high-oleic
> sunflower oil. It is the cutting edge neutral oil.

Shouldn't you be dressed up in black slacks, white dress shirt, and
tie and going door to door this morning - Or does your bicycle have a
flat?

-sw