This recipe is for butter that spreads from the fridge. You will need;
50 grams of butter
4 tablespoons of oil
1 tablespoon of skimmed milk powder
3 tablespoons of water
A small container with a lid.
Step 1: Melt the Butter and Whisk in the Oil
Melt the butter over a low heat, and when it has just melted whisk in 4 tablespoons of vegetable oil. You can use olive oil, canola, sunflower, safflower or a mixture.
Remove the pan from the heat.
Step 2: Add Milk...
Add 3 tablespoons of water to 1 tablespoon skim milk powder and whisk, then whisk this into the oil.
You now need to keep whisking every 10 minutes as it cools as it will try to separate.
Step 3: Chill and Keep Whisking...
Pour the butter mixture into a bowl and whisk every 10 minutes as it cools. When it is nearly cold, pour into its container and place in the fridge.
It may separate out slightly as it cools, if it does there will be a layer of milk underneath the butter. Break through the butter and pour this off.
Store in the fridge and use within a month. It can also be frozen.
Use straight from the fridge, it is nearly liquid at room temperature.