California Farm Made Margarine

Name: California Farm Made Margarine
Total time: 900 s
Yield: 2 people, one pound
Cuisine: American
Ingredients: 1/2 cup plain Silk soy milk, cold; 1 tsp lemon juice; 3/4 cup coconut butter, melted; 3/4 cup soy or canola oil; 1/4 tsp mustard powder as emulsifier; 1/2 tsp flaked seasalt; 1 pinch turmeric for butter color

Hobby Horseman @HobbyHorseman

California, United States

A worldwide butter substitute, vegan, invented around 1870. Can be easily made at home. Just a few ingredients. Delicious like butter and stays creamy when refrigerated.
Butter is $4 a pound, “i cant believe it is not butter”- margarine is $4 per pound, home made margarine is $1.79 per pound.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

15 minutes

2 people, one pound

1/2 cupplain Silk soy milk, cold
1 tsplemon juice
3/4 cupcoconut butter, melted
3/4 cupsoy or canola oil
1/4 tspmustard powder as emulsifier
1/2 tspflaked seasalt
1 pinchturmeric for butter color
Equipment: large mason jar, food processor,plastic 1/2 pound used yoghurt containers with lids
Cost: soy milk 24 cents, lemon juice 2 cents, coconut butter $1.12, soy oil 37 cents, mustardpowder 2 cents, salt, turmeric 2 cents, $1.79 per pound

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Steps

15 minutes

1

For creamy coconut butter based margarine: Mix 1/2 cup soy milk with Tsp lemon juice in mason jar, let curdle, wait 5 minutes.
2

Microwave coconut butter till liquid but not hot, 50 seconds, pour with turmeric and mustard powder in processor, drizzle with 3/4 cup soy or canola oil and salt with blade running. Pulse till solid cream.
3

Drizzle curdled soy milk on top with blade running. Blend till well mixed and creamy solid. With the consistency of mayonnaise, the coconut butter will solidify the margarine once refrigerated, but still be spreadable.
4

Scoop into half pound molds.
5

Freeze quickly 1/2 hour, to prevent butter ingredients from separating out when settling, then refrigerate. Fresh and easily spreadable for weeks in the fridge, and for a month or longer when kept frozen.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on October 29, 2025 22:01

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.