This must be one of the quickest and easiest way to save money and avoid E-numbers.
The ingredient list on a tub of spreadable butter substitute is fairly lengthy, and includes several things I struggle to pronounce. Not ideal. The alternative, actual spreadable butter, is outside my normal budget and seldom available unsalted in any of my local shops.
So, I looked at the proportions and ingredients on the side of a tub of Lurpak and started experimenting. The result is gratifying, and can be customised to match your preference for firmer or softer spreadability.
- 4 parts soft butter (not melted)
- 2 parts oil (minimally flavoured so not extra virgin olive oil)
- 1 part milk
- Place everything in a suitably-sized bowl and mix enthusiastically by hand, using an electric mixer, or using a blender.
- Scrape the resulting creamy stuff into a tub, and refrigerate until needed.
These proportions give “butter” that is solid in the fridge but can easily be scraped up to spread onto bread or toast. If your bread is fragile, try increasing the proportion of oil and/or milk gradually until you get a consistency you like.
If you’re feeling experimental, then try making flavoured butters and let me know what your favourites are…