Margarine Recipe Made from Powdered Milk – Make Your Own

I have found that there is no need to buy margarine at the store, when it is so easy to make your own. Not to mention healthier for you and cheaper. In my humble opinion, homemade margarine tastes a lot better as well.

Shirley's Notes:

• I used vegetable oil only because it was the handiest for me. As far as I know, any kind of cooking oil can be used. Of course the type of oil that you use will affect the taste of the margarine.
• I haven't tried this, but you could add herbs to the end product.
• I have used this in cooking and for spreading. I have not tried it in baking yet so I don't know if it would work or not for that.
• If you want your margarine yellow, but are opposed to food dyes, you can still get a yellow tint to your margarine by grating a carrot and simmering it in milk until the milk turns yellow. Replace the 6 tablespoons of water in the recipe with 6 tablespoons of the yellow milk.

Recipe:

7 Tablespoons powdered milk

6 Tablespoons water

½ teaspoon salt

12 ½ oz (375 ml) cooking oil

Yellow food coloring (optional)

Place powdered milk, water, salt, and food coloring (if desired) into a bowl. Using a mixer, beat until mixture has thicken and is smooth.

Slowly add oil to mixture while continuously beating the mixture. Beat at high speed until the margarine ends up being thick and smooth like store bought margarine. If it isn't thick enough, just add a little more powered milk to achieve the correct consistency.

Store in refrigerator. Yield: About 1 ¾ pounds

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