Homemade olive oil margarine
There is no end to debates about which is healthier to consume: butter or margarine? An additional question immediately arises: why not make one? your homemade margarine?
There is no big miracle in making homemade margarine - the process (except for cooling the oil) takes a maximum of 5 minutes.
Margarine sales in most of the world have taken precedence over butter sales. Of course, slogans were used: "substitute for butter", or "healthier than butter". This is primarily due to the desire to reduce the consumption of "bad" fats.
A brief history of margarine
Margarine has a very interesting history. It's probably more interesting than you can imagine. It can owe its origin to the Emperor of France, Louis Napoleon, who in 1869 offered a reward for the one who would be able to make a substitute for butter, which would be used to feed the army and the working class.
In Canada, margarine was banned from 1886 to 1948. Newfoundland found a solution and a niche market in making and smuggling margarine into the rest of Canada.
Since the beginning of the twentieth century in the United States of America, there is a regulation for margarine that it must be a substance, clearly different in color from butter, and citizens pay tax whenever they buy margarine.
You can read more at http://en.vikipedia.org/viki/Margarine
What is margarine in general?
Margarine is a semi-solid substance - a substitute for butter, made from vegetable oil, which, at first glance, seems healthier than butter. Generally, industrially produced margarine is made from hydrogenated vegetable oils.
How to make homemade margarine?
The preparation of margarine does not require special equipment, except for one appliance, which should be present in most kitchens. It's a blender. If you don't have one, use a mixer, or if you don't have a mixer, you have to rely on your own strength.
this is a good one quick and cheap recipe for homemade margarine.
Recipe for homemade olive oil margarine:
- 1/2 cup skim milk powder
- 1/3 cup water
- 1/4 (1/3) cup thick yogurt or sour milk
- 1,5 cups cold extra virgin olive oil (or sunflower oil)
- 1 teaspoon of salt
- a pinch of turmeric or more to taste
Notes:
- Turmeric changes the color of the mass.
- Extra virgin olive oil has a greenish tint, so the greenish tint will prevail in finished margarine.
- Watch how the olive oil is mixed in the blender and how it is combined into a mass. You may not need all of the 1,5 cups to get the desired consistency of margarine.
Preparation procedure:
- Pour the milk powder into the blender. Add thick yogurt and beat on low speed. Add water slowly, until desired thickness.
- Increase the speed and add the slightly cooled olive oil. Beat briefly until desired consistency. If the result is too thin, add a little more milk powder to thicken the mass.
- The mass will certainly be somewhat thinner than industrial margarine, because it will show its true density only when it cools well in the refrigerator.
Originally published: 04.05.2015.
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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