Does anyone remember margarine? It’s mostly as good as any other butter, was historically much cheaper, and actually better in things like butter cream frosting (makes it lighter and fluffier).
My wife has developed an allergy to dairy in the last 5 years and all these alternative butters are ridiculously overpriced, but many of them seem to just be margarine with vegan butter branding Some of them like Miyokos are kinda terrible sometimes, or smell like fish oil when heated in a pan.
Is it rare where you’re from? Here in Australia, I consider margarine the norm. To the point that if I say I’m having “vegemite and butter” or “jam and butter” on bread/toast, I expect people will know that I actually mean margarine, not butter. In any context other than baking, in fact, I’d expect “butter” to actually mean margarine.
I’ve been exclusively using margarine with butter aroma for years, that stuff is pretty good. Not sure if that aroma would trigger a dairy allergy or if it’s actually vegan, though.
do you have a favorite brand of margarine for popcorn? we have a friend who recently became lactose intolerant and i still want to be able to make her good popcorn when she and hers are over.
Cow milk has economy of scale and subsidies on its side, milk alternatives would be cheaper given an equal playing field
And imagine if any of those subsidies hit the alternatives!
That would be SOCIALISM
If there’s one thing I hate it’s when other people have their basic necessities fulfilled.
Even then, oat milk could be sold cheaper than real milk. But they know their target customer is willing to pay a premium for a plant based product
Does anyone remember margarine? It’s mostly as good as any other butter, was historically much cheaper, and actually better in things like butter cream frosting (makes it lighter and fluffier).
My wife has developed an allergy to dairy in the last 5 years and all these alternative butters are ridiculously overpriced, but many of them seem to just be margarine with vegan butter branding Some of them like Miyokos are kinda terrible sometimes, or smell like fish oil when heated in a pan.
I started buying that because it’s half the price of butter and tastes okay but it’s certainly not as nice as butter.
Remember? Why would people forget about it?
Is it rare where you’re from? Here in Australia, I consider margarine the norm. To the point that if I say I’m having “vegemite and butter” or “jam and butter” on bread/toast, I expect people will know that I actually mean margarine, not butter. In any context other than baking, in fact, I’d expect “butter” to actually mean margarine.
I’ve been exclusively using margarine with butter aroma for years, that stuff is pretty good. Not sure if that aroma would trigger a dairy allergy or if it’s actually vegan, though.
do you have a favorite brand of margarine for popcorn? we have a friend who recently became lactose intolerant and i still want to be able to make her good popcorn when she and hers are over.