The last spreadable butter you’ll ever need

Don’t ever buy whipped butter, spreadable butter, or half-fat margarine again. This recipe does it all, it’s easy, and it’s cheap.

Equipment
-A stand mixer OR a hand-held electric mixer

Ingredients
-(scalable—this recipe uses 1/4 cup for each part. You can make more or less with the same proportions)
-2 parts butter, at room temperature, sliced into chunks (1 stick=1/2 cup=2 parts)
-1 part greek yogurt, room temperature
-1 part flavorless oil, such as canola, corn, etc.
-1 part water
-1/4 teaspoon salt. Plain, granulated salt. Not some fancy chunky shit that won’t dissolve.

Technique
KEEP MIXER RUNNING THROUGHOUT EXCEPT WHEN SCRAPING BOWL.
Place butter in mixer bowl. Whip on high until butter is totally smooth and liquid. Scrape bowl as needed throughout. Pour in oil at a medium pace; don’t dump it in, but you don’t have to trickle it either.  Pour water in, whip until smooth. When mixed, spoon in greek yogurt a spoonful at a time. Whip until smooth on highest speed. You’ll end up with something that looks like butter frosting or soft whipped cream.

Pour into glass container and refrigerate.

This “margarine” sets up firm when cooled, yet spreads right out of the fridge. It’s delicious and tastes real, not fake, like commercial products. Bonus—it has half the total fat, half the saturated fat, and about half the calories of plain butter.

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2 thoughts on “The last spreadable butter you’ll ever need

  1. Thick yogurt is best, so I’d go with Greek. You choose the amount of fat. I use low or non-fat because my aim is to reduce the dairy fat to moderate levels, but a higher fat yogurt will taste even more delicious.

Dish, gurl!

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