Olive Oil Butter
Extract from Homemade Vegan Cheese, Yoghurt and Milk • By Yvonne Holzl-Singh • Published by Grub Street Publishing
About
Homemade Vegan Cheese, Yoghurt and Milk
Homemade vegan butter has the advantage of not using any palm oil. This recipe uses olive oil as a base.
Servings:
Makes about 180g
Tags
© 2024 Yvonne Holzl-Singh / Grub Street Publishing · Reproduced with permission.
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Crafterella featured Olive Oil Butter
19 Jun 23:00
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Grub Street Publishing published her project Olive Oil Butter
12 Jun 11:19
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Step 1
Mix all the ingredients using a stick blender until the salt has dissolved.
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Step 2
Then put the mixture in small silicon muffin trays and chill in the refrigerator for several hours.
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Step 3
The olive oil butter can then be kept in the refrigerator or stored in the freezer until needed. It will keep in the refrigerator for about five days.
Tip:
As olive oil butter is very soft and melts easily, we prefer to use it in winter. Soya butter is better on toast, warm bread or pastries.
