How to use for real butter replacement
504930
Just add a little cold water and stir. It's hard to tell the difference in taste from stick butter.
671514
Put 1/4 to 1/2 inch of cold water in the bottom part of the butter bell. It will keep the butter (top portion) fresh. Change the water every 2-3 days.
439992
You take your butter, hopefully real salted or un salted butter, and press it into the dome part of the keeper. Then you put some water, not a lot, just enough to form a seal and put it in the cylinder of the keeper, then turn the dome back into the cylindrical part. It's the best. Sometimes I have not pressed enough and when I open the keeper the butter is floating in the jar. I just scoop it up, press it tighter and keep on going. Naturally, if you live in an area that is normally very warm, I'm not sure how it will react. I live in Maryland. Hope it works for you. We love ours.
1924368
I was always taught in terms of substitutes for butter, oils will always make a denser bread/roll, and experienced this myself. My understanding is if you use something of a like texture (solid at room temperature) it should be lighter, less dense. It would also be denser if you melted your butter before adding it to the recipe. At least, this is what my Mom and Grandma always taught me, in cooking. Stick to something solid at room temperature...coconut oil would be the first thing I try, I have used it several times in baking with good success.
542957
I use a hand blender, first I heat the shea butter with coconut oil until both melt. Then I cool it for a while. Then I add any other oil I might desire (I use Argan Oil) and use the blender to whip it into a light and fluffy texture. I scoop it into a jar and enjoy my own healthy, natural, and quick absorbing whipped body butter. I have friends who added essential oils like lavender, but I do not.
1051809
Yes it should be diluted with another oil or butter. I googled it before use. You should as well to get the full understanding of the amount to be used.
2005768
I've used the same package for three or four batches. I pour the warm milk into the old jar with a bit of leftover buttermilk on the bottom and then let it sit on the counter all day. Once it has cultured/thickened I dump that batch into a new clean jar. This site is helpful: http://heavenlyhomemakers.com/a-fresh-batch-of-homemade-buttermilk
767091
I am a pastry chef, so I do have some things you want to consider. You can use this by rehydrating the powder, as per directions, but the lack of fat (oils,moisture) is going to affect the texture. You should adjust the rest of the recipe by adding something that will bring moisture to the recipe and something that also acts as a tenderizer. If you just want to add it to a recipe that does not call for peanut butter, but you want the flavor, you won't have to worry too much about that.
1091874
Add butter to a heatproof bowl and place over the simmering water in the saucepan. Many recipes for eating or to make cream of skin are online..
137899
A half of a cube of butter works perfect. If you put in more it does get messy. I love it because I do not usea lot of butter in my diet.
1419331
I use 3 Tbs of powder per cup of actual buttermilk you need. I have not used this brand in powder form for anything yet but other brands of powdered buttermilk that I've used tell you that you can do so.
1827189
Start with making sure the butter keeper is clean of oil. Then soften the butter enough to be able to press it into the top tightly. If you just kinda set the butter in there without pressing all the air out, you don't get a good "seal" Don't try to put too much in there either. Usually one stick is enough. Hope this helps. Also, if your keeper is too warm where you keep it, the weight of the softening butter will cause it to fall out. It doesn't need a lot of water in the bottom either. You just want to keep it cool enough to spread easily. Hope this helps.
486275
I usually add about 1/8 tsp. I don't use a lot of salt so that may not be enough for you and I don't image 1/4 tsp would be too much. Good luck. My husband and I love the butter. There's nothing like it compared to what you can buy off the shelf.
1952817
As a general guess, I'd say that the 1 lb package would have the equivalent of probably 10 lbs of butter. However, it's really not a great substitute for butter -- you can't reconstitute it or cook(saute) with it. It's better sprinkled over popcorn or veggies.
1952816
you can't really make butter from the powder, not to use the way you would butter. i've added a teaspoon of powder to things i was cooking, but it didn't give that rich butter taste i was hoping for. it might be good in baked stuff but i don't bake.
1522955
I use one stick of softened butter (which is 1/4 lb or 1/2 cup) - it works perfectly.
1315381
Only if you want to enhance the butter flavor. Baking requires a certain amount of fat and/or liquid, and substituting can be tricky. However, if you are making a cake or cookie, and want to make it more buttery tasting, you can either substitute liquified ButterBuds for some of the liquid, or add a teaspoon or two of powder to the flour.