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Thread ID: 137448	2014-07-09 20:32:00	Butter Conditioner	pctek (84)	PC World Chat

Post ID	Timestamp	Content	User
1378861	2014-07-09 20:32:00	pressf1.pcworld.co.nz You still got the book Cicero? Mines not warming anymore....fridge itself is fine.	pctek (84)
1378862	2014-07-09 22:01:00	Cancel that, thanks anyway. I've lost interest in the damn thing. Work around instead.	pctek (84)
1378863	2014-07-09 22:41:00	I took out our butter conditioner and gave it away. Putting a heater inside the fridge seems a bit counter-productive, not to mention that eating butter seems living a bit close to the edge, there's better ways to tempt fate. ;)	R2x1 (4628)
1378864	2014-07-09 23:51:00	Tell my husband, he MUST have butter. Anyway I whipped it with some water, that worked, it can live in the pantry and melt in summer. Bugger the b**** conditioner type fridge.	pctek (84)
1378865	2014-07-10 01:12:00	I mix butter and olive oil 50/50 to make my own margarine	gary67 (56)
1378866	2014-07-10 01:42:00	I mix butter and olive oil 50/50 to make my own margarine Yeah looked at that...he hates oil.....I'd buy the soft butter if it wasn't so rip-off. The pure butter made soft seems to involve far more hassle than is possible in a home kitchen (fractionation), so I settled on whipping it with a bit of water. It worked......summer will be interesting though, but too bad. Sick of old fridges just because of the butter warmer........he'll just have to live with rancid butter in summer.	pctek (84)
1378867	2014-07-10 02:18:00	I stopped buying butter when I replaced the fridge and it had no conditioner. I've tried a few substitutes and settled on golden canola because to me it tastes the most like butter and isn't disgusting on toast like many of them are. Of course if you check the ingredients one of them is butter fat which explains the taste, still a bit better than straight butter though. Of course now I'm on pro-active in an attempt to help lower cholesterol but it either it tastes the same as golden canola or my taste buds have just forgotten what butter is supposed to taste like. Put some in one of those soft butter containers and see if he complains :devil:xmouth:	dugimodo (138)
1378868	2014-07-10 02:46:00	Yeah looked at that...he hates oil.....I'd buy the soft butter if it wasn't so rip-off. The pure butter made soft seems to involve far more hassle than is possible in a home kitchen (fractionation), so I settled on whipping it with a bit of water. It worked......summer will be interesting though, but too bad. Sick of old fridges just because of the butter warmer........he'll just have to live with rancid butter in summer.Try clarified butter or ghee (easy to make it yourself) as it has a much longer shelf life at room temperatures.	Greg (193)
1378869	2014-07-10 09:19:00	My mother used to whip butter with hot water and kept it in the fridge. From what I remember the butter stayed soft.	Bobh (5192)
1378870	2014-07-10 20:04:00	My mother used to whip butter with hot water and kept it in the fridge. From what I remember the butter stayed soft. How much water? That's what I did, whipped it with a wee bit....but it's not i the fridge.....it was hard out on the bench yesterday morning, without the whipping... Edit...Oh: Adding cold water to whipped butter gives a smoother finish. However, because the water is released as the butter warms up, it is not suitable for spreading on hot toast, for example. Because the density of whipped butter is different from standard butter, you should not use it in baking or cooking recipes, as the measurements will be inaccurate. It also melts too fast and froths too much for frying. Whipped butter generally goes rancid more quickly than standard butter. Whipped butter mixed with water is even more unstable, and won't keep in the refrigerator as long as a solid butter pack. If you make whipped butter with water, do so shortly before use. When it comes to whipped butter, the fresher the better.	pctek (84)
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