Reddit mentions: The best butter & margarine

I was the exact same as you - I could have lived on cheese alone but I've been (mostly) dairy free for over four years. My daughter was having a bad reaction to nursing and my dr suggested I cut out dairy and it was a miracle for her and me honestly. I'd always been gassy but just chalked it up to "I guess I'm just gassy" but the change was dramatic and I'm never going back. Seconding goat cheese because it doesn't mess with me as much as cow dairy, so occasionally I'll get the Trader Joe's sliced goat cheese and it's delicious! I've found ways to not miss it and honestly I realized how much better I feel without it. It seems I now gravitate towards Asian (Thai, Japanese, Vietnamese, etc.) restaurants, but I've also found ways to have delicious meals at Mexican, Italian, and American places as well. Let me know if you have any specific concerns about making the change and I'd be more than happy to do my best to help. I can recommend substituting Earth Balance for butter, and I typically use avocado to replace the "creaminess" of cheese on a sandwich. And for homemade pizzas or melts I can recommend Daiya (but NEVER eat it cold. So gross.)

Sure! It borrows heavily from Chefsteps' yeasted waffle recipe, but modified to make it a little more tart and pretty much grab-and-go. for a warning, it makes a TON of batter. But you can always make the dry mix, store it, and use a quarter or half of it at a time.

Dry Ingredients:

• 350g Pastry Flour
  
• 50g Diastatic Malt
  
• 58g butter powder
  
• 41g powdered whole milk
  
• 30g buttermilk powder
  
• 25g Powdered egg
  
• 7g active dry yeast
  
• 5g sugar
  
• 3.5g kosher salt
  
• 2g baking soda
  
  Wet Ingredients: 680g lukewarm (under 113 degrees F) - that's it!
  
  Dry blend ingredients, store in an airtight container for 6 months to a year.
  
  When you're ready to use, just add water!
  
  EDIT: Lol I always assumed I'd get silver'ed or gilded for my vigilante Baratza tech support in r/coffee, but no. Thanks kind stranger! I like y'all better.

I truly made it up as I went along, without a whole lot of precise measurements. The star of this particular endeavor was supposed to be the other half of the batch, a brown butter & brown sugar base with chickpea "cookie dough" chunks. I ended up completely infatuated with the potato underdog instead and will probably make again soon, measuring everything as I go this time.

To the best of my recollection:
I started with a half-batch of my usual cottage cheese (low sugar, low fat, stabilizer-heavy) base -- about 650 ml -- from which I omitted salt. I am sure your favorite base would do fine. I added:

• 2 tablespoons of melted, but not yet browned, butter
  
• 1 tablespoon of clear vanilla extract
  
• 1 teaspoon of clear butter extract
  
• 1.5 cups (90g - big fluffy flakes) dehydrated potato flakes, in 0.5 cups interval
  
• (unsure) 3 tablespoons of butter "sprinkles", added gradually to taste - this stuff and this stuff
  
  Checking taste and texture as I went, I could have easily stopped at 1 cup of potato flakes, at which point the base had a subtle potato taste and a noticeably different texture. I'd probably suggest that someone else stop there :P But I had to push the potato envelope and am personally glad I did. The texture was thick, stretchy, and a bit chewy -- think of when you overbeat/process mashed potatoes and they sort of turn to glue. I was also somewhat heavy-handed on the butter sprinkles, to the extent that they gave a pleasant salty-sweet flavor to the base (with a comforting "instant mashed potatoes butteriness that somehow works with the sweet, vanilla note base).
  
  It sounds gross and relies on astronaut food, but I am smitten. As you can probably tell.

You've just about got it. You're correct about real butter soaking the popcorn and making it soggy. However, I'd avoid Reddenbacher's oil in favor of a dedicated topping -- don't use one that serves double duty. Get one like this or this. This is actually better, because it's made from butter. You can make your own topping by making ghee.

For the popping oil, if you want the best, use coconut oil. There are butter-flavored coconut oil products like this, but even plain coconut oil from the supermarket is better than Reddenbacher oil.

When you're ready to become a popcorn wizard, step up to the popcorn hammer. :)

[Earth Balance](https://www.amazon.com/Earth-Balance-Natural-Buttery-Vegetable/dp/B000O6EFGK) is not a bad butter substitute when you want to go vegan, though I think it performs better cold than hot. The problem is that butter does a lot of things in a dish. It has a particular flavor that Earth balance mimics well, but it also has a mouth feel, which olive oil is better at mimicking, and thickening tendency which Earth Balance does only OK at. I would start with a vegan butter and evaluate. If I wanted to make my own "swirl in" for a simple weeknight sauce (LOL, LOL, LOL), I would toast 1 part flour in 3 parts olive oil and keep that in the fridge, stirring well as soon as it begins to get solid.

Course Dessert
Cuisine American
Calories 344 kcal

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

INGREDIENTSPecan Crust

• 1 1/2 cup Blanched almond flour
  
• 1/2 cup Pecan meal (or make it by grinding pecans in a food processor)
  
• 2 tbsp Powdered erythritol (or granulated)
  
• 1/3 cup Butter (measured solid, then melted)
  
  Cream Cheese Layer
  
  
• 1/4 cup Heavy cream
  
• 1/4 cup Powdered erythritol
  
• 1/2 tsp Vanilla extract
  
• 8 oz Cream cheese (softened)
  
  Chocolate Layer - Option 1 (Old Version)
  
  
• 1 cup Heavy cream
  
• 1 cup Unsweetened almond milk
  
• 1/2 cup Powdered erythritol
  
• 3 oz Sugar-free dark chocolate (chopped)
  
• 2 tbsp Butter
  
• 1 tsp Xanthan gum
  
• 1 tsp Vanilla extract
  
  Chocolate Layer - Option 2 (New Version)
  
  
• 1/3 cup Cocoa powder
  
• 1 1/2 cup Heavy cream
  
• 1/3 cup Powdered erythritol
  
• 1/2 tsp Vanilla extract
  
  Whipped Cream Layer
  
  
• 1 1/2 cup Heavy cream
  
• 2 tbsp Powdered erythritol
  
• 1/2 tsp Vanilla extract
  
• 1 oz Sugar-free dark chocolate (shaved using a peeler, grater, or shaver)
  
  INSTRUCTIONSCrust
  
  

1. Preheat the oven to 350 degrees F. Line a 9x9 in (23x23 cm) baking dish with parchment paper.
   
2. In a large bowl, stir together almond flour, pecan meal, and powdered erythritol. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.
   
3. Bake for 12-15 minutes, until golden and firm. Set aside to cool.
   
   Cream Cheese Layer
   
   
4. While the crust is baking, make the cream cheese layer. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form. Gradually beat in the softened cream cheese, a bit at a time, until well combined.
   
5. Once the crust has cooled, spread the cream cheese mixture evenly over it.
   
   Chocolate Layer - Option 1 (old version, like pudding)
   
   
6. While the crust is cooling, make the chocolate pudding layer. In a medium saucepan, combine the heavy cream, almond milk, sugar-free dark chocolate, butter, and powdered erythritol. Cook over medium-low to low heat, stirring frequently, until the chocolate is melted and sweetener dissolves (about 5-10 minutes). Be careful not to get the heat too high to avoid burning the chocolate.
   
7. Gradually sprinkle the xanthan gum into the saucepan a little at a time (don't just dump it in) and immediately whisk to incorporate. Continue to heat for about 5 minutes, whisking constantly. Remove from heat, then whisk in the vanilla extract.
   
8. Cool the chocolate pudding for 15 minutes (it will thicken, but still be liquid). You can add more xanthan gum if needed, but don't add too much or it will get slimy. Stir/whisk again after cooling, then pour it over the cream cheese layer.
   
9. Cover with plastic wrap, making sure it's directly against the surface to prevent a film forming. Refrigerate for at least 2 hours.
   
   Chocolate Layer - Option 2 (new version, faster)
   
   
10. While the crust is cooling, make the chocolate layer. Beat the heavy cream, powdered sweetener, and vanilla until stiff peaks form. Beat in cocoa powder gradually.
    
11. Spread the chocolate whipped cream over the cream cheese layer.
    
    Whipped Cream Layer
    
    
12. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form.
    
13. Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
    
14. Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.

If you've never had cookie butter, there's this pumpkin spice cookie butter that you need in your life (if you like pumpkin pie). Put a spoonful of this in plain Greek yogurt. It's amazing and the yogurt has loads of protein to help with nausea!

Recipe (and additional notes) found at https://veggiechick.com/mashed-cauliflower/. =)

Mashed Cauliflower

• 1 medium head white cauliflower, (discard core and leaves and break into florets)
  
• 1/4 cup unsalted vegetable broth (or can use 1 tablespoon olive oil)
  
• 3 garlic cloves, minced
  
• 1 leek, trimmed and chopped fine 
  
• 2 tablespoons nutritional yeast
  
• 1 tablespoon vegan butter, optional
  
• 1/2 cup unsweetened almond milk
  
• 2 tablespoons chopped fresh chives
  
• 1 teaspoon chopped fresh thyme
  
• 1/2 teaspoon ground sea salt
  
• 1/4 teaspoon freshly ground black pepper
  
  

1. To begin, fill a large pot with water and bring to a boil over medium-high heat. Once boiling, add the cauliflower and boil for 10-15 minutes or until soft. Drain and leave the cooked cauliflower sitting in a colander in the sink to let any steam escape (note: this helps the puree to be smoother and not mushy).
   
2. Meanwhile, in a medium skillet, heat the unsalted vegetable broth (or olive oil if desired) over medium heat. Add the minced garlic and finely chopped leeks, and cook for about 3-4 minutes or until the leeks are tender, stirring occasionally. Add to a food processor.
   
3. Then to the food processor, add the nutritional yeast, vegan butter, almond milk, chives, thyme, salt, and pepper.
   
4. Once the cauliflower has let out all the steam, add to the food processor. Starting on low power, start blending and increase speed until creamy. You may need to stop the processor and stir in case some of the florets get stuck at the top. This recipe makes about 4 cups mashed cauliflower, or roughly 1 cup per serving. Taste and add salt, pepper, or additional nutritional yeast as desired. Store in an airtight container in the fridge for 2-3 days.

i get this italian goat butter, it's lovely. quite a bit cheaper over here in europe however compared to the price i am seeing on amazon: https://www.amazon.com/Delamere-Goat-Butter-8-8-ounce/dp/B00O1A0E6U

One pack is $16.78, but you need to spend $25 for free shipping. https://www.amazon.com/Beurdell-Finest-Quality-Butter-Pasteurized/dp/B00KWI368S/ref=pd_lpo_vtph_325_lp_t_3?_encoding=UTF8&psc=1&refRID=KEAANMD8SE95CXWMP04T

Decided to take one for the team and google this for you. Yes, yes you can.

https://www.amazon.com/Bulk-Saver-Pack-8x2-OZ/dp/B00J1NKRKA

Those are the best looking instant potatoes I have ever seen.

Did a search for that butter on Amazon...and came up with this

How long something lasts depends greatly on how well it is stored. So long as the items in question don't experience out of control temperature fluctuations or high levels of humidity, they should last quite a long time.

As to the butter question, there different options for different needs. Powdered butter is available from several companies. Three pound jars of ghee (clarified butter) can be found at Costco, and smaller jars are available in most grocery stores. Walmart and Target, too. Finally, for full-on actual butter, a company out of New Zealand named Red Feather makes honest-to-goodness canned butter.
https://www.amazon.com/dp/B007NLMHG4/ref=cm_sw_r_cp_apa_i_PLiqDbNGV8ZQD

I've used it in the past, and its the real deal. I tend to wait until there's a 2-pack available for $12 USD, as it can definitely get pricey.

A standard paper grocery bag is 12x7x17 = 1428 cubic inches. Cut it down to 8.3" and you have the size of BV500 (700 cubic inches) or 10.7" and you can simulate the size of a Bearikade Expedition (900 cubic inches).

If you're trying to fortify your dinners, butter powder is a great way to add calories:

https://www.amazon.com/Hoosier-Hill-Farm-Butter-rBST-free/dp/B00DC5ZKQE/ref=sr_1_2_a_it?ie=UTF8&qid=1492126034&sr=8-2&keywords=butter+powder

I found a recipe to basically make butter sauce, apparently. Pic.

It was something like this: https://www.amazon.com/Whirl-Butter/dp/B00C9Z9N34/

I believe I know what would be best for my children. I am sorry, but I have to decline your offer. You may try to cement a house with one of the other nobles in my realm.

Well OF COURSE that’s a thing.

As far as i know Butter Powder has the highest calories per ounce of any food at approx 420 cal/oz. Given that its a powder i would think it would also be very high or the highest cal/in^3 as well

https://www.amazon.com/Hoosier-Hill-Farm-Butter-rBST-free/dp/B00DC5ZKQE/ref=sr_1_3_a_it?ie=UTF8&qid=1526051562&sr=8-3&keywords=butter+powder

I know that years ago the restaurant I worked at used Whirl, which was a passable butter flavored veg oil. Maybe they've advanced since then.

Whirl Butter https://www.amazon.com/dp/B00C9Z9N34/ref=cm_sw_r_cp_apa_i_g53DDb9S19134

Looks like it, but it's out of stock. I found a couple on [amazon] (http://www.amazon.com/Hoosier-Hill-Farm-Butter-powder/dp/B00DC5ZKQE/ref=sr_1_1?ie=UTF8&qid=1407838826&sr=8-1&keywords=powdered+butter), I apparently never looked there or I quit too soon in the results because most are prepper sized monster cans.

Your grocer or amazon ( http://www.amazon.com/FungusAmongUs-Black-Truffle-Butter-2-82-Ounce/dp/B0042RKKFC/ref=sr_1_1?ie=UTF8&qid=1406579549&sr=8-1&keywords=truffle+butter )

You can get it on amazon

https://www.amazon.com/Kerrygold-Pure-Irish-Butter-Variety/dp/B07K7S2X8J/ref=sr_1_9_a_it?ie=UTF8&qid=1542043083&sr=8-9&keywords=kerrygold

I have looked into this and can not find any source of this.

I can find cheats like this: http://www.infiniteeventservices.com/uploads/images/popcorn_butter_dispenser.jpg

As you can see it says Golden "Butter-y" Popcorn

I found another called butter burst and another called buttery popping and topping oil and buttery flavored popping oil

I can not find a provider of anything called "Real butter" though and suspect it is not real.

edit: Found one https://www.amazon.com/Odells-Original-Popcorn-Butter-10-Ounce/dp/B002VZWFZU, this says real butter popcorn topping and it is made from 99.95% concentrated butter so it is safe to say that one is real butter and not a brand name. It is not "butter" but it is clarified butter in that it is pure butterfat without milk solids and not named that because of a brand name.

https://www.amazon.ca/Hoosier-Hill-Farm-Butter-powder/dp/B00DC5ZKQE

It kind of makes sense to me. Regular butter is 7:1, and if you assume dehydrating it halves the mass you're at about 14:1

Butter powder is another option. I use this one: https://www.amazon.com/Hoosier-Hill-Farm-Butter-powder/dp/B00DC5ZKQE/ref=sr_1_4?keywords=butter+powder&qid=1574860130&sr=8-4

I have my ketochow with just water, then I snack on an ounce of raw cacao butter, with a little dab of chocolate flavored liquid stevia.

You're probably addicted to this. https://www.amazon.com/Gallon-Liquid-Butter-Alternative-grill/dp/B01JN1N8YG

https://www.amazon.com/MIYOKOS-CREAMERY-Organic-Europen-Cultured/dp/B07D6SBD3V/ref=mp_s_a_1_1?almBrandId=VUZHIFdob2xlIEZvb2Rz&fpw=alm&keywords=miyoko+butter&qid=1567975664&s=gateway&sr=8-1

Used one at Chick-fil-A. They used an oil-based substitute; rather than raw, off the shelf, sticks of butter.





I wouldn't recommend using sticks of butter if you plan on using it a lot.







Example... https://www.amazon.com/dp/B00C9Z9N34/ref=cm_sw_r_cp_apa_i_LzGhDbYW0D8BA

I personally been using these the last few months https://www.amazon.com/Prince-Peace-Instant-American-Ginseng/dp/B001QVFI6S/ref=sr_1_8?keywords=american+ginseng+root+tea&qid=1554758034&s=gateway&sr=8-8

and also some from the local market that my mother in law has bought for me but I have no link for it.

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I also combine it with a drink comprised of this,

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https://www.amazon.com/Bulletproof-Octane-Reliable-Source-Ketogenic/dp/B00P8E0QQG/ref=sr_1_1_sspa?keywords=bulletproof%2Bbrain%2Boctane%2Boil&qid=1554762090&s=gateway&sr=8-1-spons&th=1

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https://www.amazon.com/Barleans-Greens-Chocolate-Silk-9-52-oz/dp/B0075005AI/ref=sr_1_3?keywords=barleans+greens+chocolate+powder&qid=1554762116&s=gateway&sr=8-3

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https://www.amazon.com/Kerrygold-Pure-Irish-Grass-fed-Butter/dp/B00VKPP2S4/ref=sr_1_10?keywords=grass+fed+butter&qid=1554762290&s=gateway&sr=8-10

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https://www.amazon.com/Organic-Turmeric-Powder-Resealable-Curcumin/dp/B01CRXAYKS/ref=sr_1_3?crid=2FW4390BPYYR2&keywords=turmeric%2Bpowder&qid=1554762331&s=gateway&sprefix=turmeric%2Bpo%2Caps%2C183&sr=8-3&th=1

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https://www.amazon.com/Konsyl-Supplement-All-Natural-Gluten-Free-Sugar-Free/dp/B079G2K943/ref=sr_1_3?keywords=konsyl%2Bpsyllium%2Bfiber%2Bpowder&qid=1554762354&s=gateway&sr=8-3&th=1

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It's mostly not for eye health but overall health but it has helped me tremendously when combined with ginseng.

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I usually do green tea packet with teaspoon of tumeric powder, teaspoon of psyllium fiber, 1/2 tablespoon of brain octave, half scoop of green powder, small slice of butter and add hot water to mix with the ginseng.