You just need a stick blender.
Put 2 egg yolks (preferably organic) in a wide mouth pint jar.
Add 1/2 teaspoon salt,
1 Tablespoon apple cider vinegar,
1 Tablespoon lemon juice,
1/8 teaspoon each onion powder and dry mustard (adjust to your taste).
Add 1 cup regular olive oil and allow everything to come to room temperature (very important).
Then put stick blender in down to the bottom and turn on and count to 10 before you bring it up slowly on one side of jar.
The oil will emulsify as you gently move the blender up and down. It shouldn't take more than a few seconds.
Scrape off blender and put a cap on jar and refrigerate. We've been doing this for years and love it. (you might want less mustard)
Don’t buy Tahini again! It’s so easy to make! We love making middle eastern foods like hummus. We purchase raw sesame seeds at our local bulk food for $1-2/lb.
- 5 cups sesame seeds
- 1 1/2 cups oil (olive,canola,or mixture)
- salt to taste, if desired.
Preheat oven to 350 degrees. Toast sesame seeds, stirring often, till they start to smell toasty.
Cool for 20 minutes.
Pour sesame seeds into a food processor and add oil. Blend for 2 minutes. Check for consistency. Tahini should be thick but pourable. Add salt if desired. Taste.
Yield: 4 cups
Store in refrigerator in a tightly closed container. It will keep for up to 3 months.
You would not believe how easy it is to make homemade butter! There is nothing to it and you get a great big payoff in the end. It’s also nice to be able to tell all your friends that you make your own butter.
All you need is:
- A food processor
- 2 cups pasteurized heavy cream
- ¼ tsp salt (optional)
Measure out your heavy cream and pour it into the food processor. Then add the salt. Close and process for about 10 minutes until you start to see soft balls forming.
Place some cheesecloth into a strainer and dump the butter onto the cheesecloth to drain. Pick up the corners of the cheesecloth to form a bag around the butter and give it a tight squeeze to get that last bit of moisture out.
Place in a butter dish.
Tip: I like to make different butter spreads. You can mix in chopped dill, sun dried tomatoes or if you would like a sweet spread you can mix in strawberry jam.
Let me reassure you that this is not an argument in the favor of butter. You already stated that you made your choice. Good for you. However, for those who have also done their research and have found butter to be their desired choice, it is an affordable alternative if you “make your own”.
It is very, very simple and quite cheap, not to mention tasty. When whipping cream or table cream go on sale at the store or maybe a gift of some comes your way, get out your mixer and whip the cream as you would for whipped topping. Only keep whipping just a tad further and you will have butter along with the buttermilk. Drain off the buttermilk and reserve in the fridge for other uses. Squeeze the butter by hand or with a wooden spatula until no more liquid comes out. Then rinse with cold water and give a quick squeeze again. You may add any flavorings, herbs, or salt at this time. Mold or just stick in a clean plastic container and use. Store unused portions in the fridge. By watching sales and checking around to see if someone would be willing to trade fresh milk and cream for something you have to offer, butter can be affordable, no matter how small a person’s budget. Often it can be free. Believe me, I know. Oh yes, children love to watch and assist in this process. So there is the added bonus of a hands on lesson for school that day too. For added fun, place the cream in a sealed coffee container and allow the children to roll it back and forth between them or place in a lidded glass jar and have them shake it. They can actually see the process and get a work out at the same time. Multi-tasking and frugality are a necessity for a ranching, homeschooling, mother of six like me.
With appreciation for the work God has led you to,
- 1 Stick of Butter or Margarine
- 2 Cloves of Garlic
- 1 tsp lemon juice or vinegar
- dash of paprika (0ptional)
I usually make this recipe with margarine. It’s cheaper and the margarine is easier to work with. If you are using butter, take it out of the fridge and let it sit on the counter for at least 45 minutes before making garlic butter.
Get out a small bowl and plop the margerine or softened butter in it. Get out a small fork and start mashing the butter. Peel the garlic and if you have a garlic press, press it through and into the bowl. If you don’t have a garlic press, chop the garlic as fine as you can. If you’re not a big garlic fan, you may use just one clove. Depending on the size of your garlic cloves, you may want to use up to 3 cloves. Add a pinch or so of salt and the lemon juice or vinegar. It will keep the garlic from turning brown.
My mother has made garlic butter this way for as long as I can remember and she would always add a dash of paprika to the butter. It doesn’t change the flavor much, but gives the butter a nice color. If I have it on hand I use it, otherwise I skip it. Feel free to do the same. Keep mashing and mixing eveything with your fork until it is well combined. Pack the butter down, cover your bowl and let it sit in the fridge for at least 30 minutes, preferably an hour to allow the butter / margarine to harden back up and for the flavors to melt together.
This butter is great on toast or homemade freshly baked bread. You can also use it to saute veggies in it. It keeps in the fridge for a few days.
- 1/2 cup margarine
- 1/2 cup nutritional yeast
Melt the margarine in the microwave or on top of the stove. Stir in the yeast. Microwave or continue cooking on the stove until the mixture is bubbly and slightly thickened. My microwave does this in about 30 seconds. Stir again and spread on fresh baked bread or toast.
The best way to eat this butter is to have it thickly spread on a folded over sandwich in each hand, a bottle of juice between your feet, and to have a loved one pulling you down a country road in your red wagon. Fall is the traditional time to enjoy this scenario, but other seasons work as well. In case of snowy conditions, a sled may replace the wagon. In case a country road is not available, city sidewalks make a good substitute.