Post by Granny Smith on Mar 27, 2011 16:25:11 GMT -5
Butter has gone through the roof here, over $3 a pound and, in some stores, over $4. Lard has also risen in price, but not so much as butter. It's around $1.78 a pound. The price increases has me thinking about stretching butter again, but this time for cooking, instead of as a spread (although this works as a spread, too) The butter and oil mixture doesn't work well for baking because of the oil and because of all the air that's beaten into it.
Soften a pound each of butter and lard. Put them in a bowl and stir them together, being careful not to beat in air. I used the back of a wooden spoon and just kind of smeared them together until they were thoroughly blended. If you like unsalted butter, you're done. If you prefer salted butter, stir in 1/2 t. of salt.
This next step isn't really necessary, but I like the convenience of being able to cut off a stick of butter, not only for using it in the butter dish, but for ease of measurement in cooking.
Save the paper that the lard was wrapped in and tear off a piece of waxed paper about the same size as the lard paper (the butter paper isn't big enough). Mound half of the mixture near the end of each piece of paper, then roll it up in the paper. Fold in the ends and press into the lard box, then take it out of the box. Do the same with the other one and put both of them in the refrigerator to firm up and for storage until you need them.
This makes 2 pounds of 'butter' which can be used in place of regular butter for eating, cooking, or baking. It won't burn as easily as butter when you use it for frying, but will still give you butter flavor.
Soften a pound each of butter and lard. Put them in a bowl and stir them together, being careful not to beat in air. I used the back of a wooden spoon and just kind of smeared them together until they were thoroughly blended. If you like unsalted butter, you're done. If you prefer salted butter, stir in 1/2 t. of salt.
This next step isn't really necessary, but I like the convenience of being able to cut off a stick of butter, not only for using it in the butter dish, but for ease of measurement in cooking.
Save the paper that the lard was wrapped in and tear off a piece of waxed paper about the same size as the lard paper (the butter paper isn't big enough). Mound half of the mixture near the end of each piece of paper, then roll it up in the paper. Fold in the ends and press into the lard box, then take it out of the box. Do the same with the other one and put both of them in the refrigerator to firm up and for storage until you need them.
This makes 2 pounds of 'butter' which can be used in place of regular butter for eating, cooking, or baking. It won't burn as easily as butter when you use it for frying, but will still give you butter flavor.
