Home-Made Utterly Butterly Margarine?

I used to buy this Pure (brand) Soya margarine that's quite nice, and it used to actually be pure. Only recently they started putting fucking palm oil in it!

If you don't know about palm oil, in order to produce it they have to burn down thousands of acres of rainforest land and in the process kill and maim all the life that's in there. It's fucking disgusting.

So I've had to stop buying that shit now. Only problem is EVERY fucking margarine alternative out there contains palm oil, apart from Lurpack, which is ridiculously expensive.

I don't mind butter, but unless you keep it out the fridge it doesn't spread so easily on Ryvita.

So, I was thinking about heating up some olive oil in a pan and adding some butter, pouring it into a tub and letting it cool down and using that as home made utterly butterly.

The question is, would that work?

And if so, what sort of percentage or each do I need to use.

Any recipes please?

 

no help with this one.

i can just say i would never use margarine

 

Why not?

I like it with marmite on ryvita, or marmalade

 

Real butter is the only way to go.

 

Ew why. Just leave a little bit of butter out a few hours before you plan to use it.

What do you mean it was pure before they started putting palm oil in it?

 

Nothing wrong with olive oil too.

I don't know when I'm going to want butter, I'd just like something spreadable out the fridge.

Pure used to do a good margarine, but then they got popular and started compromising the purity of their product in order to increase production and profits.

I just wondered if there was a way to mix butter and olive oil to make a spreadable buttery margarine, because that's basically what they do anyway.

Just wondered what the best ration might be, before I begin experimenting and create a mess and have to throw away good butter and olive oil.

 

Salted butter can last days if not weeks without refrigeration if it is properly stored.

 

Of course, that's what I have started doing. I take some of the butter out and leave it in a cupboard.

But I like the cold, synthetic feel to margarine though, especially with a little marmite on bread.

Idealism is always something I strive to achieve, and my kitchen has expanded x2 this year so many things are now possible that before were constrained to the realms of urban fantasyland.

 

Who's being a dick?

 

No I asked how to make home made Utterly Butterly, which is a brand name that's made with butter and oil, so it has all the goodness of butter and is easily spreadable from the fridge.

 

Vegetarians can eat butter..

 

I'm open to all suggestions, the recipe your posted looks interesting but I'd need to buy new ingredients that I'm not used to buying. Certainly doable. I'm always busy making soup and cooking generally every day.so hard to find the time for making my own everything.

 

That was the short answer to the question you asked me.

 

Haven't tried yet. Was thinking if I melt some butter in a pan and add some oil, maybe 3 parts butter and 1 part oil then pour it into a tub and let it solidifiy... if I then put it back in the fridge it might be instantly spreadable when I take it out. Or it might be disgusting, I don't know yet. This is the basic principle of the spreadable butter range though I think.

 

Forget the butter/margarine and spread your Marmite straight on the bread/ryvita.
It tastes just as good.

 

I think you need about 20 more chemicals added to get it to mix properly.