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Baked Butter

It doesn’t get better than this

INGREDIENTS

1 pound of butter or margarine (margarine just doesn’t work the same but if you’re vegan or lactose intolerant then by all means, use vegan margarine)

½ ounce of good pot ground to a powder (You can grind the pot up by using a coffee grinder, pepper grinder or blender, though when I do it in a blender I add the butter or margarine, melted, to the blender.)

Place the powdered pot and butter or margarine in a regular crock pot. A mini crock pot (1½-quart) is the best. Regular size crock pots are only good if you’re cooking 3 or 4 pounds of Baked Butter or margarine at a time.

Heat the butter or margarine and powdered pot together in the crock pot on low for at least 12 hours but ultimately for 24 hours, covered. Allow the butter or margarine to cool then strain through a strainer, lined with a layer of cheesecloth, into a large bowl. Twist the pulp left in the double layer of cheesecloth to get out all the liquid butter or margarine that you can. Refrigerate to quicken cooling. When cool, cut into large pieces, then place Baked Butter or margarine in sandwich bags for freezing in ½ cup quantities.

I personally don’t strain the butter or margarine when it’s done, if not out of abject laziness then for the added fiber in my diet. The only thing you have to be careful of, if you choose not to strain, is that a ½ cup of butter or margarine with the powdered pot in it does not actually measure a ½ cup of butter or margarine. I measure ½ a cup plus a dollop, if you will, to even out the score.

It used to be that people would use “shake” or low-grade pot for making Baked Butter. However, more recent studies show that the superiority, potency and staying power of the final product are greatly improved by using good pot as opposed to “shake.” In Canada we’re able to purchase some wonderful, hydroponically grown pot, which is my personal preference.

To begin, you will need the pot and the butter.

Place ingredients into a small crock pot on low heat.

Grind the pot to a fine powder using a coffee grinder.

Allow ingredients to melt together, then simmer for over 24 hours.

Over a bowl, pour the ingredients into a strainer.

Squeeze the liquid through, and let the Baked Butter cool.

This Baked Butter or margarine will keep a long time in the freezer and you can use it just as you would use any butter or margarine in any recipe, be it a savory or sweet recipe. You can enjoy it in smaller amounts spread on your toast, on your pancakes or drizzled over popcorn. Each person only needs about 2 teaspoons of Baked Butter or margarine to get totally baked.