Ok, I know my blogs on spreadable butter are endless but a friend gave me another recipe to try. If you can get past the "ick" factor it's actually pretty good! Here's the recipe:
1 lb shortening (I used butter flavor Crisco)
1/2 tsp salt
1 2/3 evap milk OR sweetened condensed milk
Whip the shortening and the salt until light. Add the evap milk a little at a time and blend.
I like it with the sweetened condensed milk better. It more closely resembled sweet cream butter, but my kids preferred the evap milk.
I know it's hard to get past the thought of eating Crisco, but if you can, the actual taste and consistency was pretty good. My biggest worry was that it would not melt. That's my hubby's biggest criteria. If it doesn't melt, he won't even try it. I put it on toast though and it melted right in just like butter.
Anyway, it's not the perfect solution yet, but it's one more idea. Plus, it's made of stuff I already store and it is shelf stable which is a plus.
What's the shelf life of these butters?
ReplyDeletePowdered butter will last about 15 years in ideal conditions and unopened.
ReplyDeleteCrisco will last pretty much forever but the evap milk only lasts about a year.
I found your blog today, and having looked through it, absolutely LOVE the resources you've provided. I'm recently awakening to the importance of having a year's supply and all of the gear we may need to "live in the mountains," and have found much of your info very valuable. :)
ReplyDeleteI thank you for your efforts to record what you have discovered for yourself, and I look forward to reading more of your posts. :)
How much evaporate milk is it? 1 2/3 cup? Thanks.
ReplyDeleteYes 1 and 2/3 cup. :)
ReplyDelete