Margarine Recipe
Western · Condiment · 15 min total
A simple homemade margarine made from vegetable oil and milk, perfect for spreading or baking.
10
min prep
min prep
5
min cook
min cook
32
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1/2 cup cold milk (or plant-based milk)
- 1 cup vegetable oil (e.g., canola or sunflower)
- 1/4 teaspoon salt
- 1/2 teaspoon lecithin (optional, for emulsification)
- 1/2 teaspoon turmeric (for color, optional)
Instructions
- Chill the milk in the freezer for about 10 minutes until very cold but not frozen.
- In a blender, combine the cold milk, salt, lecithin, and turmeric. Blend on low speed.
- With the blender running, slowly drizzle in the vegetable oil in a steady stream. Continue blending until the mixture thickens and emulsifies, about 2-3 minutes.
- Pour the mixture into a container or mold. Refrigerate for at least 2 hours until firm.
- Store in the refrigerator for up to 2 weeks.
Tips
- For a firmer margarine, use coconut oil for up to half of the vegetable oil.
- Add a pinch of paprika or garlic powder for flavored margarine.
- Use immediately after blending as a liquid butter substitute if desired.
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