The REAL Miyoko’s Vegan Butter: How to make the famous CULTURED, TANGY & SPREADABLE butter at home 🧈

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The REAL Miyoko’s vegan butter right here! No longer want to support “those companies” but need butter for your life? Make my 30 second butter here from my new book, The Vegan Creamery: Grab your copy of The Vegan Creamery: here:https://www.penguinrandomhouse.com/books/752115/the-vegan-creamery-by-miyoko-schinner/ We've all heard that water and oil don't mix, but that's exactly what buttery spreads are. The key to combining the two is usually an emulsifier, lecithin. Here, it's the order of ingredients that somehow magically emulsifies it. This is the technique I used to make mayonnaise, and one day I thought to apply the same technique to make butter. And voila! It worked. Note that there is a range on the amount of milk you can add—the more milk, the softer the spread. This butter is soft and spreadable right out of the fridge. You can use it for some baked goods, such as muffins or other soft items, but opt for the Baking and Culinary Butter (page 70) for flaky pastries such as puff pastry. CULTURED CASHEW MILK Ingredients - 3 cups of water - 1 cup of raw cashews (if not pasteurized, boil cashews for 1-2 minutes beforehand) - a little less than 1/8 tsp of Vegan Cultures thecheesemaker.com MinusMilk™ Mesophilic Starter 'MSC' PLUS): https://www.thecheesemaker.com/minusmilk-mesophilic-starter-msc-plus/ METHOD *Sterilize the blender, jar, and any equipment to prevent unwanted organisms from growing during fermentation. Keep the fermentation temperature between 85–90°F; do not exceed this range. Blend the water and cashews together until completely smooth. Add the vegan culture and pulse just to combine. Pour the mixture into a sterilized jar, then place it in a warm environment (around 85°F). Let it ferment for 12–20 hours, or until the pH drops below 4.6. If you don’t have a pH meter, ferment until it tastes like buttermilk or reaches your desired tanginess. SOFT SPREADABLE BUTTER MAKES ABOUT 2 TO 3 CUPS (450 TO 600G) (DEPENDING ON THE AMOUNT OF MILK USED) ¾ cup (157g) melted, refined coconut oil 1 cup (196g) avocado or other liquid oil of choice ½ to 1 cup (120 to 240ml) cold nondairy milk (homemade— do not use store-bought milk except soy) or yogurt, such as soy, cashew, or watermelon seed kernel milk ¼ to ½ teaspoon fine sea salt, to taste 1 to 2 drops liquid annatto for color (optional) METHOD IN A BLENDER or the jar used for an immersion blender, combine the coconut oil and liquid oil, and process on medium for about 15 seconds until cloudy and white. (If it does not turn cloudy and white, it is likely too warm. Place the jar in the refrigerator and let it chill until it is around or below 80°F.) Pour in the cold milk or yogurt in a steady stream, add the salt and optional annatto, and continue blending. Within 15 to 20 seconds, it will start to thicken and look like mayonnaise. The more milk you add, the thicker it will become (the blender blades may even stop turning) and the softer it will be for spreading after chilling. Transfer the mixture into a container and chill. If the mixture does not thicken into a mayonnaise-type texture in the blender, the temperature was too high. Place the jar in the refrigerator for 30 minutes, then reprocess. Store in the refrigerator for 3 to 4 weeks, or in the freezer for many