Margarine is originally made of cream and ox fat churned. The first margarine has produced since 1870. Margarine is easy to apply and can be used in many recipes. To make homemade margarine is a very easy, cheap and convenient alternative to store-bought variety.
Things to Prepare:
- 1 / 2 cup raw milk or soy milk
- 1 cup oil
- 1 teasp. liquid lecithin
- A jar or airtight container
- Dash of turmeric
- Flavorings (optional)
- Lemon juice
- Mixer or blender
- Salt to taste
7 Steps to Make Homemade Margarine:
- Put the milk on a mixer or blender first to make it creamy. Mix on the maximum setting for about 1 minute.
- Pour the olive oil and continue mixing until the mixture is emulsified. It takes a minute or two to mix the milk and oil together to achieve a consistency needed for smooth margarine.
- Pour liquid lecithin. Lecithin is an emulsifier that keeps the milk and oil to separate, eliminating the need to remix margarine before each use.
- Drop in lemon juice. The acidity in lemon juice helps to maintain the freshness of margarine.
- Put a pinch of turmeric for coloring. Turmeric is concentrated, so it only takes a small amount.
- Sprinkle a little salt and stir a few seconds to mix all ingredients well.
- Place margarine in an airtight container or jar, then store it in refrigerator for up to 3 weeks.