OR just allow natural butter to soften over night and blend in an equal amount of light canola oil or if you prefer use light olive oil. Though some may not find the olive oil as palatable add a little sea salt if you like salted butter then you have your very own spreadable butter right out of the fridge.
As a kid we had a Guernsey milk cow who's cream was so heavy it yielded a nice dark yellow butter No yellow #5 food coloring required. I've Been making butter like this for years

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