i have had a reaction to butter all different types what could i use to replace it dont like margerine?

Answer 1

lard !

Answer 2

How about making your own butter?

Buy a quart of heavy whipping cream and let it sit at room temperature until it reaches about 55 degrees. Put it in your blender or mixer, and turn the speed down to the slowest it can go. This is important! You will have whipped cream if you go too fast!

Eventually [anywhere from 10 minutes to 3 hours, depending upon the cream and the temperature of the cream] the butter will "break" and you will hear a sloshing in your mixing bowl. If you look you will see tiny grains [or larger blobs] of what looks like it could possibly be butter. The rest of the liquid is called "buttermilk"0 [not the cultured kind you buy from the store]. Strain the liquid away from the butter, keeping the butter in the bowl. Save the buttermilk for baking or drinking. It's just de-fatted milk.

Put a little water in your bowl and mix it again with your mixer or blender. This is "washing" the butter. Drain the water off. Do this several times until the water drains clear. Now you need to "work" the butter, to get out any remaining buttermilk. A wooden bowl, which has been soaked in cold water, is best. That is because the butter will not stick to the sides. When I first started I just used a plate. Use a wooden spoon or butter paddle [that has also been soaked in cold water] and squish the butter and scrape it into a blob... squish the butter and scrape it into a blob... over and over until no more buttermilk squeezes out.

Now you have butter! Congratulations! If you have a buttermold, you can make a fancy block of butter. I usually put mine in a small ramekin. Before I had ramekins, I just wrapped it in Reynold’s Plastic Wrap and put it in the fridge.

Happy buttermaking! You should try it just once!

Answer 3

I love butter and hate margarine. There is a spread called Olivio that has a Olive Oil base. The taste is not unpleasant or greasy and you can saute with it as well.

Answer 4

Hi now there is a spread like butter from olive oil,

Answer 5

Try useing Mascarpone cheese. This is a spreadable Italian cheese. It is rich and creamy in texture and is good alternative to butter. Now I wouldn't use it in a recipie that calls for butter, but it is really tastey on toast and on bagels.

Hope this is of some help to you.

Answer 6

If you are having butter made from commercial milk, you might be reacting to the many unhealthy things in commercial milk. Milk contains the growth hormones, steroids, antibiotics, pesticides, etc. Most people who are lactose intolerant are actually reacting to the other ingredients. I use butter made from fresh raw milk, from an organically fed, pampered cow. I am highly allergic to commercial milk, but I do great on the raw stuff. Google rawmilk.com for more info. Perhaps you would do well on the raw stuff too. My daughter is also highly reactive to commercial milk, but she is thriving on the raw milk, butter, cream and cheeses we eat.

Answer 7

How about Dairylea if your doing a cheese samwich or mayonnaise, for fish, and if your using jam or a sweet spread you will not need any butter.You can make cakes and some biscuits with oil.

Answer 8

Utterly Butterly tastes like butter but isn't.

Answer 9

Have you ever tried to add a little salt to margarine, tastes just like butter

Answer 10

Olive spread (like margarine and tastes good too). You can even buy it in 'store brand'.

Answer 11

try making garlic with olive oil this is so much tastier on toast or bread .