I'm making non-dairy butter!
My #LongCovid made me allergic to dairy.
I'd quit it anyway with all the dairy cows getting #H5N1
(Don't trust pasteurization to be 100%, besides it may kill it but... pus milk 🤢)
It's kinda fun and pretty easy
PLUS all the ingredients are shelf stable so we can fully lockdown and I'll still be fine!
STEP 1:
Start with non-dairy milk
(Ripple (pea protien) works well because it's high in protein and binds with something better. My next experiment..)
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(.. is to make milk from scratch from yellow split peas so there's no added stuff!)
Anyway, pour 1/2 Cup of the plant milk in a bowl or jar.
Squeeze 1/4 tsp or so lemon juice in and let it sit for at least 15 min.
It curdles a bit. If it's fresh milk it won't curdle much. I don't think it make a huge difference though.
Will continue in 15 min...
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So I guess I'm making half a batch since I forgot to make sure I had enough coconut oil before I went to the store 🤦♀️
You can use unrefined coconut oil but then itwill taste coconut-y. It's not horrible.
Measure out 3/4 Cup refined coconut oil and microwave till kinda melted.
PRO TIP: Use an ice cream scoop to scoop out the coconut oil. (Unless you live in a warm climate and it's soft to start with) Here in Seattle, it depends on the time of year.
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BTW I'm giving you the full recipe not half like I'm making.
Pour 3/4 Cup oil into the coconut oil. I use sunflower oil.
Pour the curdled plant milk in
Add 1 tsp salt
I use Himalayan Pink Sea Salt for everything!
And add 2 tsp sunflower lecithin
I'm not sure how this works blending with other blenders but I use my immersion blender. Blend on high for 1 minute.
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@justyourluck Ooh, really? Interesting. I went lactose intolerant after a (non-COVID) viral episode with a lot of the "long COVID" symptoms some years ago (fully recovered now with no long term effects... but a couple of years of strange stuff...). Wonder if that triggered the sudden onset. (genetically more likely, but my son ALSO went lactose intolerant at the same time, so I am convinced it was an environmental trigger).
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@ai6yr
Ooo interesting. I think viruses are all pretty similar in that they make changes that seem non-related. After my 2nd bout of Covid, I decided to try the A2 milk because if I had too much dairy I would up with vertigo & plugged up ears etc. I found A2 half & half and it was raspberry season yay my favorite. Made a big bowl of raspberries and sprinkled a little sugar & poured the half& half on and dug in. aFib from hell and shortness of breath! Freaked me out 😱
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Pour into a smaller container. I use a glass pint jar (this one is an 8 oz since I'm making half the recipe) put the lid on and put it in the freezer for half an hour.
(Stay with me... I'm going to show you how well it works for a grilled sandwich)
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Here it is. Just keep it in the fridge.
Works just like real butter. I made a grilled "cheese" sandwich. Nice and golden brown. (Dave's Killer Bread)
Now to eat 😁
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