Hey there, fellow art enthusiasts! Robert Kline here, and today, we’re diving into the delicious world of homemade vegan butter. You might be wondering why we’re venturing into the culinary arts on a platform dedicated to handmade crafts. Well, I firmly believe that crafting extends beyond paintbrushes and yarn; it’s about creating something beautiful and satisfying with your own two hands, no matter the medium.
Making your own vegan butter is a rewarding experience, allowing you to control the ingredients and customize the flavor to your liking. Plus, it’s incredibly easy! Let’s gather our ingredients and embark on this flavorful journey together.
Ingredients You’ll Need:
- 1/2 cup unsweetened soy milk: Soy milk works best for curdling, but other unsweetened, unflavored plant-based milk like almond or oat milk can work too.
- 2 teaspoons apple cider vinegar: This helps to curdle the milk, creating a buttermilk-like consistency. Lemon juice or white vinegar can be used as substitutes.
- 1 cup melted refined coconut oil: This is the key ingredient that solidifies the butter. Make sure to use refined coconut oil, as unrefined will impart a strong coconut flavor.
- 1/2 teaspoon salt: Enhances the overall flavor. Adjust to your preference.
- 1/4 cup canola oil: Adds to the buttery texture. You can also use light olive oil, avocado oil, or other neutral-flavored oils.
- 1/4 cup coconut cream (optional): Contributes to a luxuriously creamy texture.
- Tiny pinch of turmeric (optional): Adds a subtle yellow hue, mimicking the color of dairy butter.
Let’s Get Crafting:
Step 1: Curdle the Milk:
In a medium-sized bowl, combine the unsweetened soy milk and apple cider vinegar. Stir gently and let the mixture sit for about 5 minutes, allowing it to curdle. You’ll notice it thickening slightly.
Step 2: Melt the Coconut Oil:
While the milk curdles, melt the coconut oil in a microwave or on the stovetop. Ensure it’s warm but not piping hot. A glass measuring cup is perfect for this, allowing you to measure the exact amount needed.
Step 3: Combine and Whisk:
Add the melted coconut oil to the bowl with the curdled milk mixture. Incorporate the salt, canola oil, coconut cream (if using), and a tiny pinch of turmeric for color (optional). Whisk everything vigorously for a few minutes until the mixture turns smooth and pale in color. Alternatively, you can use a blender or food processor for this step.
Step 4: Chill and Harden:
Pour the mixture into a glass container or use silicone butter molds for individual servings. Place the container or molds in the refrigerator and let the butter chill for at least an hour or two until it solidifies.
For Whipped Vegan Butter:
- After whisking the butter mixture in step 3, place the bowl in the refrigerator for about 20 minutes to slightly harden.
- Remove from the refrigerator and use a hand mixer to whip the mixture for 3-4 minutes until light and fluffy.
- Transfer the whipped butter into a container and return it to the refrigerator to harden completely.
Tips and Tricks:
- Storage: Vegan butter can be stored in the refrigerator for 2-3 weeks. It also freezes well; just thaw in the refrigerator before using.
- Softening: For baking, soften the butter by leaving it at room temperature for about 30 minutes. You can also microwave it for a few seconds, but be careful not to melt it completely.
- Experiment with Flavors: Get creative! Add herbs, spices, or even a drizzle of maple syrup to customize the flavor of your butter.
Conclusion:
Congratulations! You’ve crafted your own batch of delicious, creamy vegan butter. It’s perfect for spreading on toast, adding to recipes, or simply enjoying on its own.
What are your favorite ways to use vegan butter? Share your thoughts and experiences in the comments below. And if you’re looking for unique handmade gifts, be sure to check out the beautiful creations on Robert Kline Art. Happy crafting!