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This Homemade Vegetable Margarine recipe will be very useful if what you like is to eat something made more naturally or if you live in a country where this type…
Prep: 10min
Total: 1min
Yield: 4
Servings:
Nutrition Facts :
Ingredients:
- 1/2 cup or 125 ml of coconut oil
- 1/3 cup or 80 ml sunflower oil
- 1/4 cup or 60 ml of olive oil
- Optional: salt, turmeric.
Instruction:
- In a pot place the coconut oil, olive oil and sunflower oil. Bring to a minimum heat and stir until coconut oil melts almost completely. Remove from the fire. Place the preparation in a bowl, add the pinch of salt, cover with plastic wrap and bring for 2 hours to the refrigerator.
- Beat the preparation to give it volume, creaminess and whitening. Cover and bring to the refrigerator again for a couple of hours.
- After this time, beat again and transfer the preparation to a container with a lid. Take it to the refrigerator for 5-6 hours before consuming.
In today’s episode we’re looking at how to make margarine at home. Margarine has had a bad rap from the start with some uneducated people even saying that it is one step away from plastic. Nothing could be further from the truth.
Prep:
Total:
Yield:
Servings:
Nutrition Facts :
Ingredients:
- 30g Coconut oil
- 45ml Vegetable oil
- 10ml Milk
- 10ml Egg yolk
- 2.5ml Lemon juice
- 2.5ml Salt
Instruction:
- Measure out the coconut oil, vegetable oil, egg yolk, milk, lemon juice and salt.
- Heat the coconut oil in your microwave until melted.
- Place the beaker on an ice pack or over a bowl of ice.
- Pour in the vegetable oil. You can use sunflower oil, olive oil or canola.
- Use your stick blender to sheer these together until well emulsified and milky.
- This will take about 60 seconds.
- Add the egg yolk, milk, salt and lemon juice and blend the mixture again.
- Transfer the margarine to a bowl and allow it to set in your refrigerator.
- And there we have it…. a bowl of homemade margarine. If you want your margarine as yellow as the commercial versions, you can add a drop of food coloring to the mixture before the second blending cycle.
Homemade vegan margarine that tastes like real butter! Made is spreadable tub form or stick butter great for cooking and baking.
Prep: 5min
Total: 35min
Yield: 46
Servings: 1 tbsp
Nutrition Facts : servingSize 1 tbsp, calories 56 kcal, Fat 6 g, Saturated Fat 2 g, Sodium 51 mg
Ingredients:
- 1/2 cup plain soy milk ((or Ripple pea milk for soy-free))
- 1/4 teaspoon lemon juice
- 3/4 cup refined coconut oil ((or 1 cup for the stick version))
- 3/4 cup canola oil ( or light olive oil or other neutral-tasting oil (use 1/2 cup for the stick version))
- 1 teaspoon salt
- 2 teaspoon soy lecithin ((optional, but helps it not to separate).)
Instruction:
- Measure 1/2 cup of plain soy milk and add 1/4 tsp lemon juice, allow the mixture to sit. Don't stir it, just let it sit and form curds in the milk.
- Microwave coconut oil until it just barely melts (you don't want hot oil). Pour it into a blender or immersion blender container.
- Add 3/4 cup canola oil, 1 tsp salt, and 2 tsp soy lecithin to the blender.
- Pour the soy milk into the blender once the soy milk and lemon juice have sat for about 5 minutes and started to curd.
- Blend on high for 1 minute until it is well mixed.
- Pour into a glass container with a lid or into a butter mold.
- Place in the freezer for at least 1/2 hour until it becomes completely firm then transfer it to the refrigerator. (It is important that it gets very cold quickly to set up correctly.)
- Keep in the refrigerator for up to 5-7 days or the freezer for up to 3 months.
This butter spread stays soft even when refrigerated, and can be used in place for margarine.
Prep:
Total:
Yield:
Servings:
Nutrition Facts :
Ingredients:
- 2 c butter
- 2 c canola oil or other light tasting oil
- 1½ tsp salt
Instruction:
- Leave butter to soften for several hours or overnight.
- Blend together butter, oil, and salt.
- Pour into containers and refrigerate.
I searched and searched for this recipe on the web. Never did find it. Luckily, I found a scrap of paper with the instructions scribbled on it! This is the best cake! Mom used to make it all the time as we were growing up.
Prep: 10min
Total: 1h10min
Yield: 1 – 9 inch tube cake
Servings:
Nutrition Facts : calories 567 calories, Carbohydrate 76.6 g, Cholesterol 83.6 mg, Fat 26.4 g, Fiber 0.8 g, Protein 7.5 g, Saturated Fat 5.6 g, servingSize None, Sodium 569.7 mg, Sugar 52.6 g, Trans Fat None, unSaturated Fat None
Ingredients:
- 3 cups white sugar
- 1 ½ cups margarine or butter, softened
- 5 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup evaporated milk
Instruction:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch tube pan.
- In a large bowl, cream together the sugar and margarine until smooth. Beat in the eggs one at a time, then stir in the vanilla and lemon juice. Combine the flour, baking powder and salt; mix into the batter alternating with the milk just until blended. Pour into the prepared pan.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. Cool in the pan for at least 10 minutes before inverting onto a wire rack to cool completely.