Recently, I opened the fridge to grab a stick of butter for some biscuits I was making to go with all that thrift store sausage I had found on sale. I popped open the butter box and to my dismay, it was completely empty.
Sighing I pilfered around in the fridge searching for more but found none. Now what? I couldnt run to the store. I needed these biscuits done for the husband’s supper in 30 minutes. Plus I had no more money budgeted for this weeks groceries. My eye caught sight of the colander pushed to the back of the fridge sitting over that ugly green tueprware bowl. Oh yeah! That homemade yogurt that was about to go bad! I had been letting it drain in the cloth for about two days. Carefully I pulled back than cloth and surveyed the yogurt. It was like the consistency of a soft cream cheese. Taking a chance, I used about 3/4 of a cup and cut it into my flour biscuit mixture like butter. Then I added enough milk to make the dough.
Finally half an hour later , I set these biscuits on the table for my husband and three children. I didn’t say anything until everyone had tried them. None of my family could discern a difference in these biscuits compared to my butter biscuits.
With great satisfaction, I told them what I had done. Of course none of them really worried about it; they just liked the biscuits.
However I got to thinking not only how much money this could save us, but also how much healthier this could be to replace unhealthy fats in our diet.
Needless to say, I have been trying this butter substitute in every item I have baked and have heard no complaints.
I prefer this method of using strained homenade yogurt versus just substituting yogurt in a recipe. Because it is so thick once it has strained for a couple of days, it really does have a soft butter consistency and works so well in baked goods.
I love finding uses for common ingredients I make myself. Being a single income family, this allows me to feed my family healthy meals just by using creativity.
