Homemade Butter
Prep. Time
Each, 15 minutes
Cook Time
45 minutes
Servings
5oz (150g)
Difficulty
Easy
Gluten-Free, Soy-Free
In my effort to focus more on nutrition and incorporate cleaner, more natural products into my diet, I decided to try making my own butter. It always seemed like a complicated process, but to my surprise, it’s actually quite simple and quick! I’ve come across two different versions of homemade butter. While these aren't my original recipes, I wanted to share my discoveries as I explored various options. If you decide to give them a try, I'd love to hear your thoughts!
Ingredients
Lechitin-based Butter
1.6oz (45mL or 3 tbsps) plant-based milk
2 tbsps granulated lechitin
2.6oz (75g) coconut oil, refined
1 tbsp sunflower oil
1/2 tsp apple vinegar
Protein-based Butter
1.6oz (45mL or 3 tbsps) aquafaba (brine/water from a can of chickpeas)
2.6oz (80g) coconut oil
1 tbsp sunflower oil
1/2 tsp apple vinegar
Instructions
Lechitin-based Butter
Microwave the coconut oil for 30 seconds to melt it, and let it cool.
In a small mixing bowl, briefly mix all the ingredients together.
Using a stick blender, mix all of the ingredients for 2-3 minutes to get the lechitin granules to blend well and "dissolve" (some of their texture will remain, and that's okay).
Line a clean container (preferably pre-boiled) with parchment paper and pour the butter mix onto it, so after it solidifies (within 30 minutes of refrigeration), you can easily remove it from the container and wrap it in a paper to store in the fridge.
Store the butter refrigerated for up to 1 week.
This butter spreads really well, and if you add a bit of salt, you can use it as a spread or for cooking. Keeping it unsalted is my preference, so I can use it for desserts as well.
Protein-based Butter
Using a stick blender, mix the chickpeas water with the apple cider for a minute, until you get a foamy texture. This is a small quantity, so the foam quantity to be expected is small as well.
While still mixing, gradually add the oils until the resulted mixture is creamy and relatively thick. It will still be very liquidy, and that's okay. It will solidify after refrigeration for about 30 minutes.
Line a clean container (preferably pre-boiled) with parchment paper and pour the butter mix onto it, so after it solidifies (within 30 minutes of refrigeration), you can easily remove it from the container and wrap it in a paper to store in the fridge.
Store the butter refrigerated for up to 1 week.
This too is an absolutely wonderful butter, and very quick to make. Same as with the lechitin-based version, this one is also spreadable and versatile.
Notes
A tip for when using coconut oil: if the coconut flavor/aftertaste bothers you, you can opt to use a refined coconut oil.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.