tag:blogger.com,1999:blog-4255922734437079511.post4096299166704332601..comments2022-11-03T16:06:28.601-07:00Comments on Please, DON'T pass the salt!: Low Sodium Buttery Spread shambohttp://www.blogger.com/profile/18322116493875692211noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4255922734437079511.post-76308892836432827022009-04-01T00:43:00.000-07:002009-04-01T00:43:00.000-07:00Thank you so much for your response. I look forwar...Thank you so much for your response. I look forward to trying both of these recipes(and others on your blog). I appreciate all of your work and the information on this blog. It makes this experience a little less stressful.<BR/><BR/>Thank you again.Noranoreply@blogger.comtag:blogger.com,1999:blog-4255922734437079511.post-49573810289402790832009-03-31T17:06:00.000-07:002009-03-31T17:06:00.000-07:00Nora, thank you for your kind words. I certainly u...Nora, thank you for your kind words. I certainly understand the frustration of dealing with a low sodium diet and trying to find suitable products in your local grocery stores.<BR/><BR/>I'll try to answer your questions regarding the recipe & technique for "Even Better Low Sodium Butter Spread." The spread keeps for quite a while but eventually, because of the water content, it may develop some mold around the rim of your container. But that's after letting it sit in the fridge for over a month or so. For what it's worth, I've had the same problem with tubs of commercial whipped butter. Condensation develops in the tub which then leads to mold.<BR/><BR/>I store the butter spread in a plastic lidded container, nothing special. I've never tried freezing it. I think the water content would be problematic.<BR/><BR/>If you're worried about the quantity the recipe makes, just cut the ingredients in half. Or just make 1/4 of the recipe. That way, long term storage wouldn't be a problem.<BR/><BR/>Also, for many years I just combined the butter & oil. Adding water was just an experiment to come up with something similar to the low calorie spreads but also low sodium. The oil & butter combo is simple to make and is good for spreading and sauteing. And, because the recipe is so simple, it's really easy to reduce the quantities. Here's the recipe:<BR/><BR/>Low Sodium & Low Cholesterol Better Butter Spread<BR/><BR/>1 pound butter<BR/>1 cup light flavored oil<BR/><BR/>Let butter come to room temperature & whip. Slowly add oil until all is incorporated. Pack into container & refrigerate.<BR/><BR/>Notes: For salt free spread, use unsalted butter. For lightly salted spread, use 2 cubes unsalted butter & 2 cubes salted butter. For barely salted spread, use 3 cubes unsalted butter & 1 cube salted butter.<BR/><BR/>I usually put the butter in the microwave for a few seconds until softened, not melted. Then I whip with a fork & add the oil gradually. My son uses his KitchenAid mixer. You could also use a whisk, hand-held electric mixer, or food processor.<BR/><BR/>Hope this helps.shambohttps://www.blogger.com/profile/18322116493875692211noreply@blogger.comtag:blogger.com,1999:blog-4255922734437079511.post-51699831252489502412009-03-31T00:36:00.000-07:002009-03-31T00:36:00.000-07:00I love your blog. My mom was recently put on a low...I love your blog. My mom was recently put on a low sodium diet and the doctors have been less than helpful. Your blog has been a great resource for me.<BR/><BR/>A couple of quick questions about your butter spread recipe. How long does it keep? How do you store it? Can you freeze it? If yes, have you frozen it and with what results?<BR/><BR/>Sorry for the barrage of questions.Thanks again.Noranoreply@blogger.com