Butter and blender


So, my recipe has butter in it. And I put it in a blender. I’m sure everyone knows this will result in something but I am slowly coming to the realisation that the foam that forms on top is very annoying.

What does the butter give me that I need, apart from the salt? Is there a way of putting it in a blender and not end with a thick head?


You’ll be getting some Omega-3 and Omega-6 out of it (the content varies depending on what the cattle grazed upon), plus Vitamin A, protein and other goodies.


Doesn’t O-3 and O-6 exist in olive oil too?


Make some dry and put all the butter in that bit. A bit of sea salt would be nice too.


What do you mean by dry?