Adapted from Predominantly Paleo's recipe
Someone posted a recipe for Paleo Butter recently, and it sounded so easy I thought I'd give it a go.
It was wonderful in liquid form!!!! However, once it firmed up, the salt seemed to rise to the top and it was like dipping my spoon in a shaker of salt.
Since I plan to use my Butter that I made in liquid form -- over veggies or maybe even in my frying pan (I haven't figured out if I want to try that or not), it's no big deal as I can just stir it up and it'll be fine.
What I wound up doing is making a double batch and using just a PINCH of salt. Pinch as in grabbing a small amount of salt between your thumb and forefinger and putting a little in the container you're making it in.
OR....what I just did was I made a double batch and used 1/4 tsp of salt and that seems to be just about right.
So here is my final modification for the recipe:
4 Tbsp full fat coconut milk
6 Tbsp olive oil -- this can be light olive oil as well
4 tablespoons melted coconut oil
6 tablespoons avocado oil
1/4 teaspoon salt
Blend it well, until it is completely blended. Then place in the refrigerator to firm up, or in the freezer for 30-60 minutes.