Old time recipe for margarine

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Here is the recipe I found with the original comments:

"Well its really home made margerine and quite a good one too. I got this recipe some 20 years ago from a little book I bought from a health shop and I still have it to this day here it is 1/2 cup skim milk powder 1 1/2 cups safflower oil 2/3 cup water a little yellow colouring (I use tumeric powder) reconstitute the milk powder by adding it to the water. Whisk in an electric blender at a slow speed adding the oil a little at a time (important) if the mixture is still too soft add more skim milk powder a little at a time till it thickens. Some practice may be needed to get it right but by memory I got it the first time and every other time since. You can use other oils if you like, I prefer olive oil."

-- Carol (glear@usa.net), October 13, 1999


don't know if you are aware of an excellent product for y2k-- clarified butter made by odells. used in restaurants, sold by a case of 10oz tubs, requires no refrigeration, keeps up to a year. little expensive but could serve as a nice staple. www.clarifiedbutter.com

-- tt (cuddluppy@yahoo.com), October 13, 1999.

I have made my own clarified butter and put it in jars on my shelf. It seems to be okay so far and it's been about six months since I made it. Tastes better than the powdered butter stuff I have. It is not hard to make. Just heat up real butter in a pan, scoop off the white stuff/foam,let it heat on high for about 20 minutes to kill all bacteria, pour the clear butter in a jar and seal with canning lid. That is all I do. And I use the salted butter. The canning lid does not make a seal like you would have with pressure canning, I just use it for the air tight seal of the lid.

-- Carol (glear@usa.net), October 13, 1999.

I'm counting on butter-flavored Crisco to be acceptable as my butter substitute, once I add some salt to it.

-- Pearlie Sweetcake (storestuff@home.now), October 13, 1999.


Do you use the canning (hot water bath) process to "seal" the lid or do you just cover the jar with the mason-type lid?

-- Sara Nealy (keithn@aloha.net), October 13, 1999.

I just covered the jar with the lids screwed on tight.

-- Carol (glear@usa.net), October 13, 1999.


We have come up with the same solution...Butter Flavored Crisco with salt added. I tried it with butter flavored popcorn salt. It worked even better. The salt is powder-like and adds even more butter flavor. The only thing I don't like is the substitute leaves a little undesirable coating on the roof of my mouth.


-- Gerald R. Cox (grcox@internetwork.net), October 15, 1999.

Hi all,

I was in the Winn-Dixie Store, and noticed that the store brand margarine in a tub is always sitting in the rows. I ask the manager, and he said that the super brand spread did not need refrigeration. You may want to check this out over Crisco or use some of both. Ask your store manager about their brand spread in a tub. (not real butter, but may be better than Crisco.)

-- Beth (Craig@icu2.net), October 19, 1999.

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