Recipe for Spread

[RaymondR]

Whilst I now have a fridge and am in the process of fabricating a second one I have on occasions done the living-without-fridge fairly successfully using home bottling with the pressure cooking, home made pickles dried fruit and beans etc.

However one of the things I could not crack was a home made butter or margarine like spread. Anyone out there in cyber-land have a recipe for same?

[GordMay]

➥ Ballantyne - Makers of Fine Quality Food Ingredients & Dairy Products since 1929

➥ http://www.endtimesreport.com/canning_butter.html

[RaymondR]

Thanks GordMay, I have used canned butter and whilst I found it a good product I ended up throwing most of it away. Two reasons; I am a single hander and did not use enough of it before it turned iffy and the cans were fairly large, second was that I cruise mainly in the tropics and butter tends to turn liquid in the heat.

I am more interested in something you could knock up in small batches out of dried milk, corn flour, olive oil etc, things that store long term without refrigeration.

[goboatingnow]

Water submerged butter crock. That's how it was kept fresh before refrigeration , lasts weeks

Dave

[tamicatana]

Better yet, turn the butter into ghee, or buy ghee outright

Making & Using Ghee

[MarkJ]

Go to a food service supermarket and buy butter in the small plastic trays you get in diners.
Then store them, as Dave says, in the bilge and they will be fine.

By the way, butter is not made from milk but from cream. Powdered milk wont work.

[SaucySailoress]

I usually use jars of cream cheese in place of marg or butter when making sandwiches. It goes with pretty much everything, including the all important marmite, and the jars last forever before opened... and a long time after that. They never seem to go off, in fact, just need to scrape off the occasional layer of mould, or use a chisel to take off the top layer when it goes hard...

[MarkJ]

Of course there is Mayonaise. Its made from mustard powder, egg yolks and oil... so available everywhere.

(NO, NOT engoine oil! )

Takes about two seconds to make up. My granny always made her own.

[zeehag]

i tore my butter in old glass peanut butter jars. separated butter is awesome--cook with oil an d flavor with the solid. perfectly good. is when it develops those lil fuzzy things that one ceases to enjoy the flavor of butter and it becomes cheese flavored.
my butter lasts a week dependent on what brand i buy here in tropical mexicpo--lala brand is good..if i can find danish creamery butter , it lasts longest..and is yummm.. btw--ihave no fridge.

[Sheepshank]

Thumbs , on making ghee.

[Randy]

Yes, ghee or clarified butter can be stored for extended periods at room temperature though it liquifies. It is essentially unsalted butter with solids removed.

[JanetGroene]

Alternatives: spreads such as muhummara, nut butters, hummus, olive oil and balsamic vinegar?