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Thread: Light Butter

  1. #1
    sf Guest

    Default Light Butter

    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

  2. #2
    Julie Bove Guest

    Default Re: Light Butter


    "sf" <[email protected]> wrote in message
    news:jdbb681ba1sp5n3s3uo9ldjo32ap1ianqs@4ax.com[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.



  3. #3
    Andy Guest

    Default Re: Light Butter

    "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

  4. #4
    Sqwertz Guest

    Default Re: Light Butter

    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

  5. #5
    jmcquown Guest

    Default Re: Light Butter

    "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


  6. #6
    sf Guest

    Default Re: Light Butter

    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

  7. #7
    sf Guest

    Default Re: Light Butter

    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

  8. #8
    Sqwertz Guest

    Default Re: Light Butter

    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

  9. #9
    Julie Bove Guest

    Default Re: Light Butter


    "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.



  10. #10
    jmcquown Guest

    Default Re: Light Butter

    "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


  11. #11
    Gary Guest

    Default Re: Light Butter

    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.

  12. #12
    sf Guest

    Default Re: Light Butter

    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

  13. #13
    sf Guest

    Default Re: Light Butter

    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

  14. #14
    Julie Bove Guest

    Default Re: Light Butter


    "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.



  15. #15
    Bryan Guest

    Default Re: Light Butter

    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

  16. #16
    sf Guest

    Default Re: Light Butter

    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

  17. #17
    Sqwertz Guest

    Default Re: Light Butter

    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

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