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Making Better Butter

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Old 02-17-2010, 06:28 PM   #1
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don444 HB Userdon444 HB User
Making Better Butter

I have and aversion to soy products and therefore cannot tolerate the butter substitutes and so I opt for butter. In an effort to make butter a little better I mix it with a top quality olive oil hoping it will help the health factor of the butter. I just wonder what others think of this olive oil butter.

I take one stick of butter and allow it to come to room temperature. Then I wisk it lightly just enough to break it up. I gradually add one ounce of good quality delicate olive oil to the butter and wisk until the oil is incorporated into the butter. This mix is very soft and needs to be refrigerated. The flavor is excellent and easy to spread directly from the refrigerator. If you use this do not use regular oil olive as the flavor is too strong.

Comments appreciated, thanks.
Keep moving, it makes it harder for the undertaker to catch you. Don

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Old 02-18-2010, 10:19 AM   #2
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JohnR41 HB UserJohnR41 HB UserJohnR41 HB UserJohnR41 HB UserJohnR41 HB UserJohnR41 HB UserJohnR41 HB UserJohnR41 HB UserJohnR41 HB UserJohnR41 HB UserJohnR41 HB User
Re: Making Better Butter


One ounce of olive oil per stick of butter doesn't sound like it would be enough to make much of a difference in terms of health. You would still be getting a lot of saturated fat and olive oil already has some saturated fat.

If I were you I would just try to forget about butter. If you stop eating butter for a long enough time, you will eventually forget about it. Concentrate on enjoying the delicate flavor of olive oil. And concentrate on enjoying the taste of each individual food. Enjoy it for what it is. Each food has its own particular taste. Why does everything have to taste like butter?

Old 02-18-2010, 02:33 PM   #3
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Re: Making Better Butter

I'm lucky to be able to get cultured butter from grass-fed cows. The Weston Price Foundation view of saturated fats makes the most sense to me.

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