bonnie's blue ribbon butter spread -- 55 calories per tablespoon, and half the fat content!

How To Make bonnie's blue ribbon butter spread -- 55 calories per tablespoon, and half the fat content!

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  I have recently given up margarine, and have gone back to butter to spread on my toast. I wanted that butter to have only half of the calories and half of the fat of real butter with none of the harmful chemicals that margarine contains. The results of our research are in. I got my wish! I want to thank my friends for helping me to tweak these recipes! Disregard any chatter in the posts concerning these recipes. The directions give clear instruction on how to make the three recipes.
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  HOW TO MAKE RECIPE 1: Bring your stick of butter to room temperature. The recipe will not work if do not do this. Use salted or unsalted butter. Add 1/2 cup warm water, a little at a time as you beat it with the mixer. The results will be a nice soft whipped butter that can be used immediately. It will harden when refrigerated. The taste and texture is the same as regular butter. Won't separate and can be frozen. Yield: 2 sticks of whipped butter.
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  HOW TO MAKE RECIPE 2: 1 pound of salted butter, or unsalted if you prefer. Cut the butter into chunks. Bring the butter to room temperature. Add 2 cups whole milk (i use 2% milk) warmed. It will not work if you do not do this. Add the 4 envelopes (1 box) knox gelatine (unflavored, 4 tablespoons). Stir with a whisk and heat the milk mixture over the lowest heat possible until the Gelatine completely dissolves. (It won't stick to your finger or whisk when dissolved.) The mixture will be hot. When it is dissolved, let it cool slightly. Pour this hot mixture over the chunks of butter, and add salt if you prefer. Take a hand mixer and beat on low until it is thoroughly mixed and smooth. Then pour into 4 tubs and refrigerate. It sets up and is spreadable in about an hour. Gelatine adds proteins that trap air. This method has a thicker texture, hardens quickly, like regular butter. Only 55 calories per tablespoon (if you use whole milk; I use 2%) Yield: 2 pounds of butter.
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  HOW TO MAKE RECIPE 3: 1 stick of salted butter, or unsalted if you prefer. Cut the butter into chunks. Bring the butter to room temperature. Add 1/2 cup of whole milk (i use 2% milk) warmed. It will not work if you do not do this. Add 1 teaspoon knox gelatine. Only 55 calories per tablespoon (if you use whole milk; I use 2%) Stir with a whisk and heat the milk mixture over the lowest heat possible until the Gelatine completely dissolves. (It won't stick to your finger or whisk when dissolved.) The mixture will be hot. When it is dissolved, let it cool slightly. Pour this hot mixture over the chunks of butter, and add salt if you prefer. Take a hand mixer and beat on low until it is thoroughly mixed and smooth. Then pour into a tub and refrigerate. It sets up and is spreadable in about an hour. Gelatine adds proteins that trap air. This method has an improved texture with the reduced gelatine, easier to spread recipe. Yield: 2 sticks of butter.
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