Home-made Butter

​If you're looking for a healthy, plant-based butter you can make that’s quick, creamy, melts beautifully, and freezes well then look no further!
 I love that I can make my own butter with all healthy oils (no Canola!) and no hydrogenated or partially hydrogenated oils.
This butter is so quick and easy, plus you can store it in the freezer!  Depending on how fast you go through butter, you can pour the batch in appropriate size containers, put what you need in the fridge, and store the rest in the freezer for future use.  I get about 2 half pint jars for each batch.

​Add the following ingredients to a blender:

1 ¼ cups of Coconut Oil (the solid stuff)
¾  cup of Extra Virgin Olive Oil
1 cup of water
1 tsp Salt 

Blend thoroughly 

​Once blended add:
 
2 Tbsp of Liquid Soy Lecithin
 
You may add the Lecithin while the blender is on low, and the contents are slowly ‘rolling’ through the blender.  The Lecithin is VERY sticky so you may want a small rubber spatula to help get it all out of the measuring spoon.  You also may need to help the contents continue to ‘roll’ through the blender by stopping the blender and tapping it on the counter to remove air trapped around blade.

Click HERE for printable PDF