PLEASE USE SOY MILK
TO THOSE USING ALMOND/FLAX MILK AND THEN RATING THE RECIPE 3 STARS...it's not the recipe's fault. This will NOT work with anything other than soy milk, because the soy milk is high in protein and that's what makes the curdling happen. Please try again with soy milk and you will have greater success. Per cup of soy milk has 6-8g of protein while almond only has 1. I made this with great success!
I was so excited to make this butter I got all the ingredients except the soy milk. I used Almond milk. It did NOT curdle, but I went ahead and continued to make the butter. It really smelled like vinegar when I poured it into the molds. It is now in the fridge and we will see if it is any good. I am kind of afraid to try it since it smells so strong of vinegar. lol Please tell me how I can get the vinegar smell to go away for the next batch....
I also see that you are not too quick to answer anyone commenting on your blog, which is not cool. Please answer these nice people who have complimented you left and right and have questions... Thank you for this recipe and your scientific explanations they are very appreciated.
Wondering if you had ever tried flax milk? I find it has greater viscosity and thickening properties, sours pretty well and tastes great... I only use the original or unsweetened for my applications, as the vanilla has a bit too much sugar...
Darn... I was so excited about vegan butter... But my dairy and egg- allergic son is also allergic to nuts and soy... So that eliminates this as an option. Man! I was getting so excited :(
I generally need to stay very strict on the fats for health reasons, but this is a great option for those rare exceptions and freezes nicely! Curious if you have ever tried using konjac powder (glucomannan) as an emulsifier...its a natural, dehydrated konjac root ingredient used to make those cool zero calorie"miracle noodles" from Japan. (shirataki). I have been playing with a bag of this stuff, a fine white powder, and it is awesome and amazing in all kinds of applications! Blended into liquid it acts like a thickener without having to heat it, like cornstarch, though warming it makes it dissolve quicker. It has so many useful and unusual properties and applications I have yet to even scratch the surface! It has many health benefits to boot and needs to be better known! I may have to try it if you haven't, the next time I need to make butter. Thanks!
great recipe! I'm only giving it a 4/5 for now because my butter was a fail- I experimented with flax seed milk... curdled just a tiny bit!!!! lol. Going to try again tomorrow with almond milk. I don't have soy milk. Could you possibly include pictures of the curdled milk above or offer suggestions to improve the butter if I want to use something like almond milk? I made the whole thing but it literally has no flavor. I'm inclined to think it's because of the type of milk I used. Also, I don't have a food processor, I have a blender. Do you know how long I should blend for? (I have a blend tec). Recipe shows promise for me and I'm excited to try it again.
I think I'll use my flop batch tomorrow in a baking recipe and try again.
Its a great recipe!
I made this recipe with coconut virgin oil, guar gum and rice vinegar. That's what I had at the time. I realized the really important step is the emulsifying process: because of the Gum gets sticky so fast, you must run the blender or food processor as quickly as you can. I blended it for more than 2 min. I think longer is better. It's a really good amount of liquid and gets hard in minutes. For the question to Julia, yes. You can use lemon juice for it, it works as the same: both they are acids.
Thank you so much for your recipe!!
Hi, is it possible to use this butter to make browned butter, like with real butter? I have read that stuff like Earth Balance does not create the same flavor as real butter if browned, so I'm curious if this recipe would. Thanks!
I used psyllium husk powder and all apple cider vinegar for this recipe. It came out great! I made it in a Magic Bullet (for those who wonder about food processor capabilities) and poured the mixture into a smaller rubber ice tray. The smaller cubes are better for me to comply to serving sizes for other recipes. I did go a bit out of my way to get the lecithin and the psyllium husks, but they were both inexpensive and this recipe only requires a tiny amount (make many batches).
Overall, I think the recipe is great, this was my first time making my own butter, but it will not be my last! I will say that the taste was closer to Earth Balance margerine, but not exactly like butter. Next time I will experiment with coconut vinegar for a slightly different flavor.
Confused in the face of others' successes
I was SO excited about this recipe. I've seen this one and similar ones all over the blogosphere, and I was super into it. I got sunflower lecithin and refined coconut oil (ingredients I don't usually have, although virgin coconut oil is typically in my cupboards), followed the recipe as written, measured carefully, got the ingredients to the temperature described, and I got a yucky, broken emulsion. I really don't understand what I did wrong here, or if there's a missing piece of information that everyone else understood. Maybe the ambient temperature in my house is too cool? Or by processing for three minutes instead of two minutes, I did something wrong? Do I need to use my larger, more powerful food processor? Would I be better off whisking, slowly adding in the oil as one does with other emulsions? Has anyone else had this problem?
To all vegans out there. I am not sure if this is something you know about or not. When you purchase your "Non-dairy" milk substitutes you may want to look at the container more closely. If you look at the Kosher certification of the product I have not found a company that makes soy milk with out it saying OU with a D next to it on the container. That means that the soy milk was produced in a factory that also produces dairy products and that there is enough evidence for the Rabbis' to say that this product may contain a large enough quantity of dairy that it can not be eaten with meat. The Rabbis are very strict about this. Dairy and Meat can NOT be mixed together. So if you really want to stay away from dairy then I would look for a product that does not have a D next to the certification. So far the only one I found that is dairy free is Shoprite Almond Milk.
Thank you for this fantastic recipe! I couldn't believe how easy and impressive the results were. This stuff is BETTER than butter. It melted beautifully on a piece of toast and tastes great.
I used all apple cider vinegar, canola for the oil, and for the milk I used homemade quinoa milk I had on hand (it curdled perfectly).
I doubled the recipe so I had some extra sticks to share with friends, and they also were amazed at how good it is.
Thanks again for doing all of the research for this. I really enjoyed learning what was behind each step or ingredient.
I really appreciate all the work that went into this recipe, the trial and error and research. I made this recipe a while back, and while it was almost perfect, my only complaint was that it had a salad dressing/mayo like taste. Granted, I used olive oil, so that probably contributed to that taste. But the vinegar taste was very strong too. I'm wondering if I used a more innocuous oil, is there a more mild vinegar I could use?
THANK YOU for this recipe, and also for explaining why/how these ingredients work together. As a vegan I have used Earth Balance 'butter', but have decided to stop using products that contain palm oil. So there really wasn't any other option. So glad I found this recipe. I followed it exactly -- using sunflower lecithin and all apple cider vinegar - and it's PERFECT. My husband even made the comment that it has the perfect aftertaste. It's summertime so my kitchen is warm as a default - which meant my coconut oil was already in liquid state to begin with. I think it may have been a little too warm, even, since once blended everything was very liquidy. But like I said - came out perfect. I will be making a bigger batch of this next time!
Question, does this butter melt like normal butter? like could I use it in a recipe requiring melted butter?
Hello, I am really excited to try this recipe, but where I live apple cider vinegar and liquid lethicin are not available. I only have a really primitive food processor so granules aren't an option... Does anyone know if lemon juice would be a suitable substitute for the vinegar and if lecithin powder could be used in the same dosage as the liquid? Thanks very much for this recipe!
I have made this recipe several times now and it is great. I've recommended this recipe to others. However, I was also thinking it would be cool to know of a way to make this without a food processor or blender, if there are people who want to make a Vegan Palm-Oil Free Butter but don't have that equipment.
I have a question: in my country we are already used to low fat butters (around sixty percent fat). What would you recommend doing in this recipe to obtain a low (or lower) fat butter?
Thanks in advance, looking forward for some feedback.
What a fabulous article! You are a scientific magician! Cannot wait to try this.
Very, very nice
Made this today for use in an alfredo-style sauce. Just...I haven't had butter in seven years. I can't describe my reaction as anything other than "ecstatic". My partner, who is a low-fat, whole foods vegan (while I am, as well, I still enjoy making things that confuse omnivores, and occasionally, consuming them), was thoroughly deterred by the texture and flavor, confirming for me that this recipe is spot-on ;)
A note to others attempting this recipe: it is THOROUGHLY worth it to invest in a digital kitchen scale, if only because it's a pain in the tail to try and get the refined coconut oil out of the jar, then pack it into a measuring cup, and THEN scrape it all out again (thanks for the weight-based measurement, by the way; very helpful). Let's not forget effectively cleaning solidified oil from said cup-measure. You can get a decent one for between $15 and $25 at your local department/grocery store (I go to Fred Meyer, e.g.). And if, like me, you have a secondary kitchen hobby like micro-batch beer brewing, that scale absolutely will see other uses.
Thank you for giving butter back to me.
I really liked reading how to make vegan butter is it possible to have the other ingredients
in grams other than the coconut oil as this already has it grams.
A (baking) lifesaver
I just want to say thank you for sharing this recipe. It has seriously made our lives so much easier and our purses thank you. I make this all the time in big batches and I've found the recipe so flexible that it's a wonder. :) I've given up on the store bought vegan butter and couldn't be happier with my new homemade butter. Thank you for sharing all of the details, too, since it made me more informed and therefore more confident with trying this out.
I am not vegan
This is terrible! I have always been a butter lover, but lately I try to stay away from it because it's too heavy on my stomach, I was asked to make dairy free cookies for my grandsons birthday. I needed BUTTER. I made this with virgin coconut oil. Worst thing I could have done. No one could tell there wasn't butter in the cookies. I got rave reviews ! Not only that, but now I look for things to eat that I can butter with this. I plan on using this instead of real butter or margarine. I never liked margarine. And I like the light coconut flavor on toast and sweet potatoes, sometimes even on my finger tip!
I ordered a tub of refined coconut oil to make more but I'm sure I will still be making some with virgin oil.If you're wondering why it's terrible, it's because I like it too much! LOL. Thank you for creating and sharing. Especially something with healthy fats that serves the purpose of something I liked but tried to
avoid. Anyone who is thinking of trying this, do not hesitate! You don't know what you're missing. Oe0bd
Looking forward to making this
Looking forward to making this.. I have to make a Vegan birthday cake. and im hoping this will work as a great substitute for the Italian buttercream I make
great recipe but good food processor and liquid le
this recipe came out FAB the first few times I made it. Blended up the lecithin no problem, tasted lovely, very much like dairy butter.
My old foodprocessor broke though and the new expensive one i got is absolute garbage. I dont have access to liquid lecithin here (well, Fearns, but its not non-gm, so i wont use) and my food processor has done a junky job at dealing with the lecithin granules...i have tried soaking them in hot soymilk for several hours, soaking them in heated oil for several hours, trying to mix them with water to dissolve, to no avail. all the batches ive done with the new food processor have come out like garbage; little chunks of lecithin still in them no matter what i soaked them in first or how long i blended. the last few even separated into 2 layers :/ and some batches came out crumbly as well :/ Not the recipe's fault though, just my crummy food processor :(
Also you list the shelf life as 2 weeks in fridge or a month in freezer. if my stuff has been in the fridge for almost 2 weeks can i pop it in the freezer for another week or 2? Is a month the max shelf life in freezer? Thanks
I love, love, love your butter making methods, chemistry and creativity; however do you have any of the vegan butter recipes with a complete list of instructions and ingredients that use the almond milk instead of soy substitutes, and that use non-soy substitutes for the other ingredients as well while utilizing psyllium husk?
I love, love, love your butter making methods, chemistry and creativity; however do you have any of the vegan butter recipes with a complete list of instructions and ingredients that use the almond milk and instead of soy substitutes, and non-soy substitutes for the other ingredients as well while utilizing psyllium husk?