This is not so much a recipe as it is a method to process your butter. For many years we at Beit Chai bought fancy spreadable butter. Although it was pricy we didn’t have another option for spreadable butter.
One day we were buying the butter and Jacques was curious to know how they made the butter so of course he went online and looked up the ingredients and how it was made. He then realised that the ingredients and method was completely within our capability of doing by ourselves.
We decided to make a test run. We bought a block of baking butter, which was more or less a third of the cost of the spreadable butter.
We also bought a bottle of Canolla oil and started our experiment.
What you need
- Baking Butter
- Course Ground Salt
- Canola Oil
First we made sure that the butter was soft but still firm to the touch. We whipped it in our mixer until it was airy similar to the process of making butter cream frosting. At this point we added some salt and canola oil. The result was good but since then we have learned how to improve on our method in order to have a more successful outcome.
Firstly during the mixing process of the butter you need to scrape the bowl a few times to ensure that all the butter is well whipped.
Secondly is that we started using course ground sea salt instead of normal table salt. The salt we add right at the beginning in order for the salt to completely mix with all the butter.
Thirdly we realised that the oil must be added slowly and not all at once. If the oil is added too fast the butter will have lumps in it.
The amount of oil that we use depends on the season. During summer we add less oil and during winter we add more oil.
The amount of oil is around the region of 30 grams of oil to a 200 gram block of butter.
All of the guests in Beit Chai love the butter and some even think that it is cream cheese. Although it is extra effort than to walk into a shop and buy the spreadable butter, it is well worth the time in order for our guests to have the best.
