Gratitude from afar
I'm here to sing praises. I've never loved Earth Balance, but used it when needed as being the only thing commercially available. Then I moved to Thailand, where the only dairy-free butter product I have found tastes like melted down Mcdonalds arches. I found your recipe, and after a friend brought me lecithin, I was good to go (I'd brought xanthan gum with me when I moved). I get freshly made soy milk from a local open market and it curdles beautifully.
All I can say is, why have I never done this before??? It's so easy! And it's SO much better than any other vegan butter! And healthier! And rainforest friendlier (no palm oil!).
For all considering making this; it works! It even melts in the frying pan just like "real" butter, and gives a great flavor to things. It has the perfect consistency; I really can't rave enough.
thank you thank you thank you!
A million thank you's!
Firstly, Thank you so much for this recipe. I have only been a vegan for about a month, and while I had no qualms about omitting meat and milk from my diet, as a passionate baker, I did feel a sense of loss for all the recipes that call for eggs and butter.
However I quickly learnt that they can easily be replaced in the majority of recipes, and have been having great fun recreating all of my old favourites cruelty free!
However, there are just a couple of recipes, like my homemade Croissants/Pain Au Chocolate, for which there is no replacement for butter, and I have been totally unable to purchase vegan butter anywhere, or even find anyone who has heard of it...
Which is what lead me here.
I cannot describe to you the joy and elation of being able to make my own butter, it feels like one of my greatest culinary achievements ever!
I was really shocked at how quick and simple it was too. After mixing it, and putting in the freezer to chill, I was concerned that the mix had quite a vinegary smell, and prepared myself for the worst... An hour later, I tentatively had my first taste and WOW! It was creamy, salty and UTTERLY BUTTERLY!
Thank You, Thank You, and Thank You again for making this available to me (particularly as it seems to be the only one available!).
The only slight issue, is that I used Soya lecithin granules, (as they were the cheapest and most available option) and they didn't seem to melt into the mix, so I had brown flecks in it, which didn't seem to affect the flavour, although it was a little crumbly which could possibly be related(?).
Any tips to avoid this would be greatly appreciated.
Thank you so much for reuniting me with my beloved Pastries! :)
I'm wondering if the xanthan gum in the butter could make baked goods made with gluten-free flour with xanthan gum gummier. Made some cookies today and added an extra half teaspoon xanthan gum to a gluten-free mix recipe I found online and the cookies were extra gummy. I may have messed up some of the measurements for the mix though, and the extra half teaspoon was of course a bad idea. I know now I don't need the extra with this butter.
Sumatra isn't a country.
I don't have xanthan gum, can I use arrowroot starch instead? What's the amount to use? Thanks for your help and sharing :)
What I Thought
This was great the second time I made it and used table salt as opposed to un-grinded rock salt--it's as great as everyone says. Tastes like real butter. I used the suggested king ice cube mold purchased at Bed Bath and Beyond for $7.99. A double batch of butter takes up five out of the six cubes, in case anyone's wondering, like I was. Having the coconut oil well melted makes it faster and easier to pour the butter into the mold, but harder to move the ice cube mold to the freezer without spilling some of the butter. I may work a little slower than most people, so others may not need the butter as melted as I did.
Mattie, Grazie Grazie Grazie! What a great recipe. I made it today for the first time and love it. I have one question though, because I live here in Italy, I can only find Virgin Coconut oil, which as you know has a taste of coconut. The refined kind is sold to the food industry in very huge quantities. Is there any way I can diminish the taste of coconut when using the virgin kind? I also tried to find cocoa butter but alas that is not sold here either. Any help would be greatly appreciated. BTW I LOVE your website, it is my go to site as I am a vegan newbie. Thanks again.
thawing vegan butter
I've made this recipe and it is terrific! The first batch was made with ACV, the second, I used lemon juice to curdle as the ACV's smell was a bit too much for my delicate nose. Right now, my vegan butter is in the freezer. I would like to make my favorite cookie recipe that calls for softened butter, so my question is, how long can I keep the frozen vegan butter on the counter to soften? I've only used Earth Balance in my recipes and this product softens at room temperature rather quickly. My vegan butter is rock hard. I'm concerned if I leave it out too long to soften that I could be courting bacteria. Perhaps I could soften it in the microwave? Thanks for any help you can offer.
I can't believe it!
I'm newbie vegan and I love it! However, I really missed the butter. Have tried various recipes and bought vegan butter in the store, but nothing has worked for me. Searched a few days ago on Google, something like that; "vegan butter tastes like real butter". Then I found the recipe here. I did not believe it could be possible. But when I read all the ecstatic comments here, I just had to try.
And yes, IT REALLY TASTE LIKE BUTTER! I'm so overwhelmed! Thank you so much for a wonderful recipe. Of course I have written about it on my blog (and of course linked to the page here)! Skandinavian readers can read it here; http://livsmagasinet.no/vegansk-smor-som-virkelig-smaker-som-mejerismor - and the rest of you can see the pictures. :-D
My family loves this butter. I found the best milk to use is Blue Diamond Coconut Almond...curdels nice and makes the butter have a wonderful creamy taste.
Avoinding Palm Oil thanks to you
Hi Mike, I made this recipe today and due to the fact that I was not able to obtain yet Xantham here in Swittzerland and the Lecithine only in granulated form, I experimented with the Chia in one batch, the AgarAgar in another, with store brand Soy and homemade one (with the wonderful veganstar).
1. Mixing the soy, vinegar and the AgarAgar or Chia from the beginning limited the soy from curdeling as the Chia and AgarAgar emulgated the soy, the chia more than the Agaragar.
2. Curdeling was slightly better with the homemade soydrink (most probably because it had more protein)
3. The soy lecithine granulates did not disolve well (how did the others here managed?) in my Thermomix mixer; only when transferred to the Vitamix did the get grinded well enough. I wonder, if this isn't essential for doing the job in the butter, plus: The butter looks strange with the dots inside. Any idea how to "work" the granulates so that they are more similar to the liquid lecithine?
4. The chia remained such a dark, grey mess (grinded in the Vitamix), that I did not feel like mixing it with the coconut oil. I wonder though what it looks like in the end and if people "liked" the colour of it.
5. Tomorrow, I will sure check around here to see if I can't get my hand on Xantham, so that the experimenting can go on. ;-))))
THANKS for sharing all your wonderful experiences with us here. BR from Zurich!
thank you so much
it was pretty nice.
i love this recipe!!!
Delicious and easy!
This recipe is glorious. Easy and tastes amazing. I wanted a spreadable butter so I swapped 1 tbsp of coconut oil for 1 tbsp of vegetable oil, just as the recipe suggests. I love it!! 5 stars, EASY. Next time I make pie crust I'll make it again and stick to the original recipe that makes the harder butter.
Could you use unsweetened coconut milk in place of the soy milk?
i was wondering if i could use rice milk instead of soy milk as i cannot buy rice milk where i live
chia seeds for xanthan gum
great recipe! i often use coconut oil directly in baking and the result is, well, too oily! i can't wait to give this a try.
for those interested in a xanthan gum substitute, too bad you didn't read through the comments. this has been discussed and people found success with chia seeds.
I would like to try this recipe, but I don't use microwave, can I melt coconut oil on stove?
This is better than butter in every way!
Substitute for Coconut Oil?
We have severe tree nut allergies and since our allergist feels that coconut is a tree nut (as does the FDA now) that we cannot do this, but we really need some soy margarine desperately! Cannot do commercial brands due to the corn flavorings (corn allergy too!). Is there anything else that can be used in place of coconut oil?
This recipe has brought the joy of vegemite toast back to my hubs. Excellent taste / texture!!
Just commenting - i made a second batch, since the thanksgiving batch is gone. I still used hemp milk. but this time i left it out on the counter for a few hours, and then nuked it slightly warm before adding the lemon juice (and used only the required amount), let it sit a few more hours - and it COMPLETELY separated in to whey and . . well, thicker stuff lol. I have problems w vinegar so thats why i used lemon juice. last time instead of being patient i added twice as much lemon plus some vinegar. It curdled, but the vinegar smell (sensitive to it due to allergies) really bothered me. this version is much creamier and tastier than the last one i did
ok, sorry if thats too much detail, but just to say, I DID get satisfactory results using hemp milk.
This recipe is really great -- I love the experimental basis of your work, and the opportunities for vegan baking this affords. One question for you: all of your quantities are in volume, and it would seem to me that using mass (in grams) would be more precise. Did you happen to weigh out your ingredients as you were recording this recipe? If so would you care to share them for those of us with fine scales in our kitchens?
replacement for lecithin?
I'm living in Asia and have not been able to find lecithin as of yet. Can anyone recommend a replacement emulsifier?
Forgive me if I've got this wrong, I'm trying to understand this. Coconut oil is solid at room temperature. This recipe is an emulsion of barely warm oil with a few other ingredients. This isn't making a liquid oil into a solid like other margarines. It's making a solid into a tastier solid. Do all emulsions introduce hydrogenated fats into the end result?
Process is Still Likely to Create Triglicerides
I really like the recipe for making vegan butter, but I would stress that you are essentially doing the same thing chemically to the fat in your recipe as the people who make Crisco (and Earth Balance for that matter). Whenever someone makes any fat (plant, animal) more stable at room temperature (i.e. solid) the fats go through a hydrogenation process to add hydrogen to the lipid structure. This process increases the melting point of the fat. Commercial companies that make Crisco use an extrusion machine to accomplish this task. Earth Balance's process is the exact same, they just market their product differently. Butter churning breaks down the fats in cream and chemically changes them into a solid. Your process is using the speed of the food processor blades to break down the liquid fats into a structure that stays solid at room temperature. All of these processes share one thing in common; they all produce trans fats (triglycerides).
All that being said, I do really like your process and recipe. I would just caution making any claims that this process is somehow healthier than any other hydrogenation process commercial companies use. But as a DIY vegan butter recipe, I don't think there's a better one on the web.
I've included some good reading on the extrusion process and how commercial manufactures http://www.aseanfood.info/Articles/11024149.pdf
THANK YOU THANK YOU THANK YOU!!!
This is BY FAR the best vegan butter I have ever tasted. The flavor is complex yet simple and delicious. And yes, it doesn't leave an unwelcome oily finish in the mouth. Color is appetizing, and NO PALM OIL... YAY!!!
Thank you, I made the recipe exactly as written, using the liquid lecithin.
Can I make this allergy free?
This sounds really great! We have pretty extreme allergies in my house and can't have things like soy or gluten. I see I can use sunflower lecithin (great sub, thanks for that!) and was wondering if anyone knows if i could use hemp milk rather than soy. I don't think rice milk would work and almond or coconut milk would taste terrible. Thanks for any feed back!
Really good butter taste
This turned out really well and was very easy. This opens up all kinds of possible variations. I think you hit the nail on the head with the addition of ACV. It's much closer to dairy butter than EB.
Yes rice milk is acidic so it curdles in tea
Ok did a quick search. I am seeing people post that rice milk curdles in tea but their soy milk didn't do that.
I checked and tea is usually alkaline. IF this is correct it confirms what I thought. To curdle rice milk you need an alkaline to reach its isoelectric point.
The way you need an acid to make soy milk(an alkaline) to reach its isoelectric point.
I have not looked at almond and the other milks listed above but have a feeling they would be the same.
I will try this tomorrow when I make some rice milk.
GREAT info thank you!
Thank you for such a DETAILED recipe and info!
My understanding is that vinegar makes the soy milk curdle (it is a neutral acidity the same as regular milk) because it took it to PH of 4.6 which happens to be the isoelectric point of soy milk as well as regular milk.
Rice milk is already acidic and an acid forming food. Perhaps this is why it didn't curdle.
I wonder if adding an alkaline would make it curdle?
Off to see what the isoelectric point is of rice milk and to find an liquid alkaline which will take it to that PH.
Thank you again!