Better Spreadable Butter
In last month's poll someone asked "I like butter better but my husband doesn't like it because it doesn't spread easy. Does anyone know how to make butter softer or more speadable?"
When I was a kid, my mom used to make "low -fat" butter that was fairly spreadable. She would soften a pound of butter to room temperature then put it in the electric mixer and slowly beat in up to an equal volume (2 cups) of hot water. It made the butter go farther for everything except baking (too much water for that), it was lower calorie because you were using half the butter - the rest was water, and it was spreadable. It was also all natural. You couldn't leave it on the counter, however. It had to be refrigerated except when you were actually using it. Overall, it wasn't a bad solution I felt. Feel free to share my late mom's tip with your readers.
I noticed that there were several comments about "I wish butter was spreadable from the refrigerator." I bought a little gadget at my kitchen store. It's a crock. You put water in the bottom half, the butter in the top half, and it keeps the butter spreadable AND good. You need to change the water about every three days...I love it!! You can have your butter and spread it too!
Great stuff Pat and Jeannette!!! Thanks so much for the tips! You're AWESOME!