Important Points To Consider, While Making Olive Oil Margarine At Home by Pratap Shanbhag
Are you looking for kitchen essentials that could save you some money? Are you trying to seek a food which is more good to eat and healthy? Here is a great recipe that will not only save money, but also offer better health. You could now make olive oil margarine at home. The recipe of making it is quite easy and everyone must try it once in their kitchen. Except for cooling the oil, the whole process of making olive oil margarine takes maximum 5 minutes.
Margarine is the famous butter substitute and it is used widely all over the world. The butter market has been now overtaken by the margarine in nearly all parts of world. The main reason for this is the craving for healthier eating and stopping all the “bad” fat entering in the body.
The homemade olive oil margarine requires the following stuff:
1. 1/3 cup of water
2. half cup of skimmed milk powder
3. 1/3 or 1/4 cup kefir
4. 1 or half cup of cold refined olive oil
5. 1 tablespoon salt
6. Lastly, a little turmeric powder for color
Things to consider
The color of olive oil is green, thus the end result will also have a tint of green color. However, the color doesn’t matter. Whip the oil carefully in the food processor. If you over-whip it, the resulting consistency will not be appropriate.
Now, mix the milk powder slowly into the water with kefir. Blend it slowly and mix a little bit oil into it. In case, the mixture remains too soft, put in some more milk powder and stir time to time until you get the desired thickness.
You may need some practice in order to evaluate proper consistency. The mixture becomes thick and harder when kept in the fridge. So, try to make the blend thicker than ordinary spreadable commercial margarine.
Now taste the blend, if necessary add salt (about half tablespoon salt is sufficient). If the flavor of the product is slightly sour, simply avoid using the kefir (a sacrilege) and instead use 2/3 cups of water.
Making olive oil margarine in your kitchen might be intriguing, if you know exactly what kind of oil you have to use. Experts frequently divide the fats as “good” fats (polyunsaturated and monounsaturated), and “bad” fats (trans fats and saturated fats). For making margarine at home, monounsaturated and polyunsaturated fats are the best.
Monounsaturated Fats – These types of fat trim down the cholesterol levels in blood. They also provide some good nutritional elements to the body. These fats are generally found in seeds, nuts, olive oil, avocados and canola oil.
Polyunsaturated Fats – These fats work similarly as the monounsaturated fats. The common sources of these fats are soybean oil, safflower, cornflower, sunflower and etc. Omega-3 and Omega-6 fats present in the polyunsaturated fats are considered to have various health benefits like reducing triglyceride levels,
lowering the blood pressure, helps in maintaining normal heart rhythm, plays a role in treating and preventing depression.
About the Author
Mr. Pratap Shanbhag, Technical Director – Standards International Precision Engineers Pvt Ltd are the pioneers in the manufacture of various food processing equipment. Over the past 10 years, we have grown as the market leaders, with successful installations of more than 100 food processing plants all across the world. More information visit our website
http://sipepl.com
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