Soft Butter From The
Refrigerator
Quite a while ago I decided that chemical-rich margarine was
something my family could do without. We switched to
butter. However, butter taken straight from the fridge
is very hard to spread. I began adding oil to the
butter to increase its softness.
I've got this pretty much perfect for us now. To
start with I used a mild olive oil but now I use extra
virgin olive oil as it is healthier. Can I suggest you start
with plain olive oil and then swap over to extra virgin
later on. The taste is stronger but we love it.
Also, bear in mind
that butters and oils are all different in consistencies.
You may find that 3/4 cup oil is slightly too much or not
quite enough for your particular butter. You won't
know until it has firmed up in the fridge. Update your
exact measurements for your next batch.
A word of warning - this butter must be kept in the
fridge at all times as it gets very soft within minutes
if left on the bench top.
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To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart. Ingredients:
500 gm (1 pound) of butter
3/4 cup of olive oil
Method:
Get butter to room temperature and then beat in a bowl
till creamy. Slowly add the oil, beating well.
Scrape down the bowl and pour the butter into a storage
container. Keep in the refrigerator.
Notes:
Sometimes I've found I need slightly more oil - it seems to
depend on the variety of butter I use. You have to
make sure the butter is totally smooth and very creamy
before the oil gets added or it won't blend in at all well.
Food Facts:
Olive oil is made from pressing tree-ripened green
olives. Almost the entire production of green olives
in Italy is converted into olive oil. Due to different olive
varieties there are variances in the flavour, consistency
and colour of olive oil. Some olive oils are prized much
like vintage wine.
Extra Virgin Olive Oil is produced by the first
pressing of the olives and have less than 1% acidity.
Virgin Olive Oil is produced from olives that are
slightly riper than the ones used to make extra virgin oil.
It has 1.5% acidity rating.
Refined Olive Oil has a natural acidity of greater
than 3.3% and it doesn't have a great flavour or odour.
Pure Olive Oil is produced either from the second pressing
of the olives or from the chemical extraction of the olive
mash left after the first pressing. It is light in colour
and bland in comparison to extra virgin oil. This is a
general purpose oil.
Olive oils with the word Pomace in the title are not
good quality and are not recommended by olive oil experts.
Light and Extra Light Olive Oils contain the same
number of calories as regular olive oil. They are derived
from low quality olive oils and are produced through
chemical processing. The word "light" is used to describe
the colour and flavour and has nothing to do with the amount
of fat in the oil. |
