http://www.veganbaking.net/ 735-1598 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter Some really good ideas and worth experimenting with. I do have a problem with soya milk though, in fact any unfermented soy product.The only people that ingest these hormone laden poisons are Europeans where we have been fooled into thinking they are healthy when they are not, and our Asian friends know it. As a Chinese cook and they will tell you that in their country soy is primarilly used as a fertilizer, unless it's fermented into sauces or similar. There are non animal non GM curdling agents and rennet which if you can find them are good for making vegetarian, kosher, halal and some vegan cheeses and spreads. ]]> Mon, 20 May 2013 14:57:09 -0400 735-1597 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter Came back again to say I tried making it using plain soy yoghurt instead of curdled soymilk, and I love it, I think I'll be using that adaptation permanently. I think it tastes the most like dairy butter that way. Also, I'm dying to hear about your vegan Greek yoghurt experiments!? ]]> Sat, 18 May 2013 11:50:14 -0400 808-1588 http://www.veganbaking.net/fats/vegan-butters/808-cultured-european-style-vegan-butter Just tried this and overall it seems great texture-wise, etc. -- except that I used unrefined coconut oil (didn't think to check until I was in the process of melting it so I just kept going) so it tastes pretty strongly of coconut. Would this variation still work if I'm using it to make a crumble topping or tart crust or something where the coconut flavor would be a welcome addition? Or will the unrefined oil behave in some not-good way when baking? Thanks so much for all of your research and recipes... will definitely try again with the specified unrefined coconut oil! ]]> Sat, 11 May 2013 22:06:59 -0400 735-1580 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter Hey there! Thanks for posting this. It was so easy to make! My butter came out tasting more coconutty (which is fine with me since I love coconut). I made two batches. The first batch I made, I followed the directions to a 'T'. and as I said it definately smelled like coconut. The second batch I altered a bit and added less of the coconut oil, 1/4 cup instead of the 1/2 cup. I got the same result. Don't get me wrong, I love it, it's tasty and the texture is great! Just wondering if I read something wrong...any ideas? ]]> Sat, 04 May 2013 21:19:26 -0400 735-1578 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter I was really excited to try this recipe. I am not a vegan but I want to be able to bake for friends who are vegan. There are some issues with soy so I made cashew milk/cream btw it is so much creamier then almond milk. I let the milk and ACV sit on the counter for an hour or so. It takes about 3 days on the counter to get cashew milk with ACV to sour. I melted the coconut oil over hot water and let it return to room temp and blended everything together. All I could smell was the ACV I tasted it and it was the predominate flavor it was also a bit tart. Does this mellow out in the fridge/freezer? Would another acid be better with the cashew milk? Any suggestions would be great. I would like to learn from others as it will get very expensive going thru trial and error. Thanks ]]> Thu, 02 May 2013 05:47:39 -0400 808-1576 http://www.veganbaking.net/fats/vegan-butters/808-cultured-european-style-vegan-butter The one thing I really miss about dairy is butter. Especially when I treat myself to some fresh crusty bread at the farmer's market. Non dairy spread just doesn't cut it. I've made some fresh rhubarb compote to have on good quality bread and was missing butter like crazy. I had to hunt down the ingredients for this but it was SO worth it. I can't believe how much this tastes like butter - and not the generic bland butter but the expensive French salted kind. It has exactly the creaminess and the fresh salty lactic taste I've been craving. Mattie, you are a GENIUS. Thank you so much. A tip for those in the UK - coconut oil sold in health food shops is ridiculously expensive - £14 or so for a tub. My local 'ethnic' supermarket sold it for £2. Apple cider vinegar in the same store was 89p. The only real struggle was fining lecithin. I found some old out of date liquid gel caps in the cupboard and was so desperate to try this recipe I spend half an hour sawing the hardened caps open and scraping out the liquid (NOT recommended). So now I have to find a proper supply because I want to have this butter at all times. Seriously - genius. ]]> Tue, 30 Apr 2013 16:41:09 -0400 735-1571 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter I was so excited finding this recipe (and all the reasoning behind - this fits perfectly with how my brain works) that I've made it immediately, even that I only had unrefined coconut oil. So my butter came out smelling with coconut. But it still tasted lovely, and the coconut smell went away after couple of days in the fridge. I added the tiniest pinch of turmeric for colour. Me and friend of mine are in transition from vegetarian to vegan. We each have last weakness left. For me it is natural yogurt. For her it is butter. So - next time I go visiting I will bring her some butter :-) - your butter. This tastes so different from many vegetable spreads, even the 'best' ones, really buttery, I am sure she will be thrilled. As for my yogurt - I am experimenting with coconut yogurt (I can make sweet dessert yogurts from soy or other grain milks, but not the Greek yogurt substitute) - so it's all good. Thank you again, this is really great resource. ]]> Mon, 29 Apr 2013 01:13:52 -0400 735-1538 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter Hi again, I commented a few weeks ago about the lecithin granules vs. powder. To update, I did find granules to compare, and my version is definitely more powder-like. The recipe worked great and has a nice taste, though I didn't see any visible curdling of the soy milk for some reason. I can only comment on the "soft" version as I have a pile of Earth Balance that I stocked up on when it was on sale to use up first for baking. I subbed 2 Tbsp of coconut oil with liquid oil, but it was still pretty rock hard when kept in the fridge... next time I'm going to try a whole 1/4 cup of liquid oil and see what happens. I guess I'm too used to vegan Becel :) On to my question: I made this on March 20th and have used about 3/4 of it since. I haven't opened it in probably close to a week, but this morning I noticed there were several dots of green mold. I'm pretty good about using a clean knife in things that could spoil, so I don't believe it was that. The soy milk I used was just opened for this purpose. I was wondering if you had any insight as to why this would have gone bad after only a couple of weeks, and perhaps some ideas for preservation of the soft version since it's kept in the fridge. Thank you! ]]> Sat, 06 Apr 2013 15:36:52 -0400 735-1528 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter Yep, I have liquid lecithin, running out fast though, so I'll bear that in mind and make sure I get the liquid stuff again, thanks for pointing that out. ]]> Wed, 27 Mar 2013 09:57:08 -0400 735-1523 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter I've made this several times now, both in my workplace, where I have a food processor, and at home, where I only have a hand blender (albeit a good one) and it's worked out perfectly every time, so I just wanted to let people know that you don't really need a food processor to make this lovely stuff for your toast. Also, I just made a version with Marmite added, to streamline my morning toast making. Thanks for coming up with this Mattie :) ]]> Sat, 23 Mar 2013 10:27:46 -0400