How to Make a Spreadable Margarine-like Butter

Do you love the taste of real butter? It is so delicious! And it's not completely wrong ingredients, such as margarine. Only problem is when you wanna spreading the butter on the bread. It is too hard. You can buy the spreadable butter now a days, but it is expensive. You can save money by making your own spreadable margarine-like butter now!

Things to Prepare:

• Butter extract (optional)
• Real butter
• Vegetable oil or Canola oil
• Yellow food coloring (optional)

Directions:

1. Let the butter soften on its own

Take your butter and let stand at room temperature until it becomes soft. Do not melt the butter. Let soften it alone until it is easy to mix.

2. Add vegetable / canola oil

Put the butter in a bowl and add the canola oil / vegetable oil. Add 1 / 2 cup of oil per stick of butter. Mix the butter and oil together until well blended. You can also use a food processor or blender if you want. If mixing by hand, try using a small whisk. If it's bumps that remain on the table a little more and mix again. It will be very thick! Very, very thick. You probably think that 1 / 2 is too much oil, but it will be hard again ... I promise!

3. Add butter extract

If you think canola oil removes the taste of butter or if you just want to butter which has a robust flavor of butter, you can add a few drops of extract of butter in the mixture.

4. Add food coloring

If you want to show the yellow butter, you can add one or two drops of yellow food coloring, when you are mixing oil. You can also add other colors to make fun of butter that your child will love the bread spread or increase their pancakes!

5. Store in the refrigerator

Put the  spreadable margarine-like butter in any container with a lid and store it in refrigerator, just as you would be margarine. The next time you need to spread butter on toast or bread it will soften and ready to spread!

Blueberries nutrition facts

Sweet, juicy blueberries are rich in natural pigment anti-oxidant, pro-anthocyanidins. The small round blue-purple berries have long been attributed to the longevity and wellness of indigenous natives around arctic regions of Northern hemisphere.

Botanically, the plant is a deciduous shrub belonging to the family of Ericaceae, of the genus: Vaccinium.

Broadly, vaccinium species are classified according to their growth habit as high-bush and low-bush berries.

High-bush blueberry (Vaccinium corymbosum) is an erect deciduous shrub with many stems. It grows to 10-12 feet tall in cultivated farms and bears clusters of small, cream-white flowers during spring, which subsequently convert to fruits after about 2 months. In the wild, high bush blueberry is found on the edges of marshes, lakes, ponds, and streams. Rabbiteye blueberry (Vaccinium virgatum, also known as V. ashei.) is medium sized shrubs grow naturally in South Eastern parts of USA.

Low-bush blueberry (Vaccinium angustifolium) is short, erect plant grow about a one-two feet in height and spread by underground rhizomes. In cultivated farms, it is grown as two-year cycle crop since the whole plant is either mowed down or burnt to allow new shoots to appear only during next season.

Both species require well-drained sandy, acidic soil to flourish. This berry shrub prefers open sunny conditions and intolerant to shade. In general, the berries are ready to harvest when the green- pink berries turn completely blue, juicy and sweeter. Traditionally, blue berries are hand harvested and require intense laboring. Soon after the berries separated from the shrub, they are sorted out and transported to cold-storage facility. 

Health benefits of blueberries

• Blueberry is very low in calories. 100 g fresh berries provide only 57 calories. However, the berries contain health benefiting soluble dietary fiber, minerals, vitamins, and pigment anti-oxidants that contribute immensely for optimum health and wellness.
• Blueberries are among the highest anti-oxidant value fruits. The ORAC value of 100 g fresh blueberries is 5562 TE (Trolex equivalents). Their antioxidant value largely derived from poly-phenolic anthocyanidin compounds such as chlorogenic acid, tannins, myricetin, quercetin and kaempferol.
• In addition, these berries have other flavonoid anti-oxidants such as carotene β, lutien and zeaxanthin.
• Altogether, the phyto-chemical compounds in the blueberry help rid off harmful oxygen-derived free radicals from the body, and thereby, protect the body from cancers, aging, degenerative diseases, and infections.
• In addition, research studies suggest that chlorogenic acid in these berries help lower blood sugar levels and control blood glucose levels in type-II diabetes mellitus condition.
• Fresh berries contain small amount of vitamin C, vitamin A and vitamin E. Altogether these vitamins make potent lipid soluble anti-oxidants, help limit free radical mediated injury to body.
• The berries also contain small amount of B-complex group of vitamins such as niacin, pyridoxine, folates and pantothenic acid. It contains very good amounts of vitamin B-6, niacin, riboflavin, pantothenic acid and folic acid. These vitamins are acting as co-factors help body metabolize carbohydrates, protein, and fats.
• In addition, these berries contain good amount of minerals like potassium, manganese, copper, iron and zinc. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required in the production of red blood cells. Iron is required for red blood cell formation.

Selection and storage

Fresh blueberries are readily available in the markets all around the year due to imports from across the continents. However fresh wild berries are at their best from June until August when the harvest season begins in Michigan and Maine in USA and from Quebec province in Canada.

In the stores, look for fresh berries that are firm, plump, smooth-skinned, with a silver-gray surface bloom. Buy deep purple-blue to blue-black berries. Avoid soft or shriveled, over-handled bruises berries and those with signs of mold and of old stock.

Once at home place the berries in a plastic or zip pouch and store in the refrigerator set with high relative humidity where they keep well for up to a week. 

Preparation and serving tips

Blueberries are sweet and juicy, leaves deep blue pigment stain over teeth and tongue. Trim away any stems and leaves if you have purchased berries directly from the local farmer.

They are better eaten fresh after washing in cold water. If taken out from the cold storage, place them in a bowl of water to bring to normal room temperature to enrich their taste and palatability. Gently pat dry using a moisture absorbent cloth/ paper and enjoy!

Here are some serving tips:

• Traditionally, blueberries have been part of food culture of Native Americans.
• While fresh berries eaten fresh, dried ones added to soup, stews and to sweeten venison meat.
• They are one of the most preferred berries in the preparation of muffins, pies, and cheesecakes.
• These berries are also favorite addition to fruit salads, fresh fruit tarts, icecreams etc.
• They are also used to make juice, jellies, and jams.

Safety profile

Blueberries may rarely cause serious allergic reactions in some sensitized individuals. Most often, these kinds of reactions occur because of possible cross-reactions to other fruits (strawberry), pollen or weed allergies. Some of the most common symptoms of blueberry allergy may include swelling and redness of mouth, lips and tongue, eczema, hives, skin rash, headache, runny nose, itchy eyes, wheezing and gastrointestinal disturbances. Individuals who suspect allergy to these fruits may want to avoid eating them.