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MOO Powdered Milk Butter
Making butter is easy. Cream and a pinch of salt and shake or whip like crazy.
But what if you don't have cream and need some butter? Powdered milk to the rescue. This recipe for butter from powdered milk is pretty much the same method as using cream, with a similar result.
To me it tastes like a cross between butter and margarine. Some of my testers said it tasted just like regular butter, a couple said it didn't taste like anything they'd had, but it was good.
Use it as you would butter or margarine on sandwiches, on toast, over steamed veggies. Do not try to use it in baking- it won't work and you will be disappointed. I'll say it again: do not try to use it in baking, it won't work, but a dob in a sauce to thicken it or in a pan to fry some onions will work, and will taste good.
Ingredients:
3/4 cup Full cream powdered milk*
1/3 cup icy cold water
1/4 cup vegetable oil**
Pinch of salt (for salted butter)
Method:
Place all the ingredients in the bowl of a mixer, using the whisk attachment if it has one. Turn to low and mix until combined. Turn up to high speed and continue whisking until the mixture thickens. It needs to look like the consistency of butter or margarine. This will take a few minutes, so be patient. When it is as thick as you want it, scrape it into a clean container or jar, put the lid on and put it in the fridge to finish setting. Store in the fridge for up to a week. This powdered milk butter will be spreadable straight from the fridge.
Notes:
* You must use full cream powdered milk. Non-fat or skim won't work.
** Use a light flavoured vegetable oil. Sunflower is good, as is coconut (you'll need to melt it), or even almond. You can use olive oil, just be aware that it will leave a heavier flavour in the spread.
But what if you don't have cream and need some butter? Powdered milk to the rescue. This recipe for butter from powdered milk is pretty much the same method as using cream, with a similar result.
To me it tastes like a cross between butter and margarine. Some of my testers said it tasted just like regular butter, a couple said it didn't taste like anything they'd had, but it was good.
Use it as you would butter or margarine on sandwiches, on toast, over steamed veggies. Do not try to use it in baking- it won't work and you will be disappointed. I'll say it again: do not try to use it in baking, it won't work, but a dob in a sauce to thicken it or in a pan to fry some onions will work, and will taste good.
Ingredients:
3/4 cup Full cream powdered milk*
1/3 cup icy cold water
1/4 cup vegetable oil**
Pinch of salt (for salted butter)
Method:
Place all the ingredients in the bowl of a mixer, using the whisk attachment if it has one. Turn to low and mix until combined. Turn up to high speed and continue whisking until the mixture thickens. It needs to look like the consistency of butter or margarine. This will take a few minutes, so be patient. When it is as thick as you want it, scrape it into a clean container or jar, put the lid on and put it in the fridge to finish setting. Store in the fridge for up to a week. This powdered milk butter will be spreadable straight from the fridge.
Notes:
* You must use full cream powdered milk. Non-fat or skim won't work.
** Use a light flavoured vegetable oil. Sunflower is good, as is coconut (you'll need to melt it), or even almond. You can use olive oil, just be aware that it will leave a heavier flavour in the spread.
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