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Butta Recipe for Butter - Copyrighted by Diet Bites
So, after reviewing all the information on The Blob, does this mean that we should avoid Butta forever? No more golden melty ooze for our pancakes? Our apple pie? Our freshly baked Hunza Bread?
NO!
Life wouldn't be life without a little yellow sunshine every now and then, now would it? Therefore, we'd like to offer you a healthier option to the butters available at your local market.
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Heed this warning: This recipe is as old as the hills, is NOT diet-wise, is NOT low in calories, is NOT low in fat. However, it's very ingredient-friendly. And by that we mean this....
Looking on the package of most Butta's, you may see some of these ingredients: liquid soybean oil, partially hydrogenated soybeal oil, vegetable monoglycerides, soy lecithin, sodium benzoate, calcium disodium, citric acid, artificial flavorings, and other fuzzy words that I cannot even pronounce - much less spell!!
This is our recipe with NO added perservatives:
1 carton of REAL Whipping Cream (at least 4% milk fat)
1 sealable container OR sealable plastic bag
Couple of pinches of salt
Pour container 1/3 full with cream and shake for about 7 - 15 minutes. Kids love to help! Your shakes should be about 60 per minute - or one shake per second.
When the butter forms, simply drain away the excess 'buttermilk' which is indeed drinkable and will taste very sweet - unlike your usual market buttermilk. This liquid may also be used in a recipe as a substitution for milk or most liquids.
Mix a couple of pinches of salt into your butter.
The Low Fat Miscellaneous Recipes
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