How to Double Your Butter -- STRETCHED BUTTER Knox Spread -- WWII Ration Recipe | HARD TIMES

[@MrDiscopunkk]

Cut to hours later and Emmy is still standing at the counter with an empty container, "I still can't taste the gelatin!" 🤯

[@wowautumn1000]

MrDiscopunkk I laughed way too hard at the imagery of this 😂😂

[@MrDiscopunkk]

@@wowautumn1000 🤣

[@elizabethtsung1099]

J@@wowautumn1000

[@shimeih2287]

Ohh man why you do this to me😂😂😂😂😂😂😂😂😂😂😂😂😂😂

[@MrDiscopunkk]

@@shimeih2287 Somebody had to 🤷🏻‍♂️

[@emmymade]

I had a chocolate sundae for dessert tonight and it was served in an ice cream sundae glass, and by golly, it tasted better. 🍨

[@shivwesker]

emmymadeinjapan gosh I want an Chocolate sundae now 🤤

[@LadyBelladonnaStorm]

Did it??? I wonder why!! How fascinating!!

[@davidodonovan1699]

Awesome!

[@luna010]

I made a comment about jar jar binks being gay earlier but now it's gone and I think Emmy deleted it smh my head, 😡homophobes

[@blumberg1982]

emmymadeinjapan you rock

[@nuclearchick1487]

My mother told me that during the war they extended their mayonnaise when making potato salad buy thickening up some pickle juice with corn starch. They'd cool it down and then mix it with the mayo about 50% of each. She often made her potato salad like this when I was growing up and it is delicious! Great video! Thanks.

[@mercuryMAYAN]

Is this where Miracle whip got the idea for tangy mayo?

[@leporid257]

Emmy please do this!

[@Sincyn241]

That’s a great idea! I wonder if you could do it with mayo made from aquafaba, the bean juice you’d otherwise put down the drain? Talk about making stuff stretch!

[@nuclearchick1487]

@@Sincyn241 I would love to try making mayo from aquafaba. Is is hard? It wouldn't hurt to try my mom's trick with the vegan mayo. If you try it let me know.

[@zuzukris4952]

I’ve never seen anyone use gelatin in it. My grams always used 2 tablespoons of milk and 1 tablespoon of water and whipped it up! It more than doubled her butter. It was always fluffy, and creamy, and delicious. This is a new take. Cool. 👍🏻

[@youtuber-h3g]

I think i'm gonna start doing this just to avoid the pain of spreading hard butter on bread when its been sitting in the fridge lol

[@johnjohnblazin]

You can actually safely let butter stay out of the fridge at room temp , just use it within a few days 👍

[@sarahsapphire5736]

There is soft butter and even though its in the fridge its nice and soft

[@johnjohnblazin]

@@sarahsapphire5736 like margarine you mean? I think that's made from oil and other chemicals , but if there is real butter that stays soft in the fridge count me in !

[@RonJohn63]

I like Land O Lakes butter plus canola oil.

[@ChoppedCarrots1]

@@johnjohnblazin yeah I have butter that is just regular butter with a small amount of rapeseed oil mixed in and it makes it super spreadable and tastes the same.

[@popcharlie]

Bilbo Baggins butter. “I feel thin, sort of stretched, like butter scraped over too much bread.”

[@mozarellaist]

The first thing I thought of when I saw the title!

[@Dorlinedainwen]

You win for the LotR quote!

[@vivilonrane1330]

legend 😂😂😂😂

[@forgottenvivreto8229]

Cool

[@CaptOrbit]

The world does not need a larger supply of butter, what the world needs is a larger supply of Mister Rogers and Emmy.

[@girlunrepentant1254]

Kindness is a great deal more rare than dairy cows. So I absolutely support this idea.

[@darlingblue]

@@girlunrepentant1254 judging by the aggressive, sexist comments on a video about *butter*, I'd say you were right!

[@kconrad5893]

Your comment is nauseatingly schmaltzy and lame. 🤮🤮🤮

[@PaulMab9]

K Conrad Well that’s not very kind. So schmaltzy and lame that may have been, but correct it seems to be!

[@mellohikay]

howsit70 one of his only controversial actions was not unfriending a gay guy, get it together

[@terryivey5374]

Seems like a perfect recipe for my disability budget . We don't use margarine because I can't digest well. Always have canned milk in pantry too. My plain gelatin my be expired...well ok...years expired lol. I just need to try this and see if it does help. If anything....looks fun. Think I could decrease salt to 1/4 teaspoon? Thanks for posting this...times are hard for us on fixed income.

[@blablablabla2584]

Hope it works out queen 💕

[@musicgirl3668]

Terry Ivey In old days it was always written to “adjust to your taste” so after every complete mix you should taste it. If you want a more herbal butter for taste you can that kind of stuff too. I personally make special garlic butter for bread

[@girlunrepentant1254]

I feel you there. I wonder how well this could be used for cooking or to put over vegetables. I'm also living on my disability and the money just doesnt go very far.

[@Justine-ut8ho]

Commenter below mentioned herbs. I bet a no salt seasoning would taste amazing in this.

[@hollyd.4793]

I imagine you would only need to add salt if your original butter was salted. If you use the unsalted kind it wouldn't make sense to salt it.

[@pointdironie5832]

Can't express how much I appreciate what she does at 2:32 or thereabouts. I'm not from an underprivileged background, but I was taught from a young age that wasting food in any from was disrespectful and a big no-no.

[@59AJ59]

It's one thing I hate in cooking shows when they empty a bowl and they just discard it with loads of the content left in. Get the Spetula and scrape it all out. 🙃 people are too wasteful these days.

[@anitapaulsen3282]

Same

[@deadnumber1]

@@59AJ59 The reason why most cooking shows do that is for time restraints, a chef running his kitchen would not be happy wasting that much food, combined with the fact that it makes cleaning up harder. But because of tv times and the fact that its believed people dont want to see a chef struggling to scrape the last bits out, he/she have to leave bowls out like that. With the exception of Martha Stewart perhaps who is know to always scrape all the last bits out.

[@janani1826]

My mum Legit cooks the tubs when it finishes (she puts the tub intus pan upside down over a curry to get the last bits of butter to melt down)

[@AKayfabe]

What? Scraping the butter that’s stuck on the paper off to not be wasted? I guess I’ve always done that.

[@MrGingerberry]

I love that little tin that she puts the knox spread into.

[@susananderson4428]

Me too I want one

[@katrinajett1247]

Same. Been hunting for one! 🧈

[@silverbane8065]

@@katrinajett1247 have you tried looking for 'enamel or enameled bakeware'? It looks like the older stuff we used to use back in the 40s thru to 60s. You can still buy it brand new, pie, pudding and plates are popular items from it. Have not seen small lidded tins though.

[@katrinajett1247]

Silver Bane Thank you so much for the response. I have looked at several enamel ware products new and old. Its all gravy. I will find one, I have faith :) Thank you for your suggestions.

[@alanamuir]

That spread is going to be less saturated fat and more protein per serving without having to use hydrogenated oils, so I would wager that it is healthier than straight butter while still being relatively natural.

[@AutumnLilly]

Alana Muir Plus the gelatin (i.e. collagen) would be amazing for the gut, joints and skin :)

[@evelinefoneswilliams906]

Funny thing ! the Brits were far more healthy on ration food during the war ,than they were before or after......

[@egeniojaramillo9048]

Absolutely nothing unhealthy about saturated fat. The lipid hypothesis is old and debunked. The condensed milk is worse.

[@alanamuir]

@@egeniojaramillo9048 It was evaporated milk, not condensed. How is milk with water removed somehow terrible?

[@egeniojaramillo9048]

Alana Muir you corrected me, and then proceed to ask me what’s wrong with your correction? Obviously if it’s not condensed milk, then that part of my comment is irrelevant. I love how you focused on that tho, and ignored the main part of my comment. Shows me that you have no argument

[@auntiesash]

This would be a cool way to make flavored spreads for a brunch. One sweet, one savory...

[@iKristin04]

auntiesash oh man, add cinnamon and sugar to that butter mixture 😍

[@alexandrias.1014]

Kristin Moore yess. Then put that on a sweet potato 👍🏼

[@meryllanndelacruz8759]

auntiesash a good business idea

[@lilithngray]

@@alexandrias.1014 Ohhhh yes! I am down!!! 💯💜

[@LordDragox412]

@@alexandrias.1014 Then put in... mouth?

[@BeautifulBoreal]

My butter has gone from $3/lb up to to $7/lb in the last 6 months 😭 This one is definitely worth a try!! Thx Emmy!

[@butteryum]

my mother used to make a similar version of this back in the 80s, only her version was 1 can of evaporated milk to 1 pound of salted, room temperature butter. it was a staple in our home for years.

[@3abo0or]

I prefer this one since I am skeptical about adding gelatin.

[@truepeacenik]

My version is 1:1 butter to olive oil. Pomace, the kind in the can, has a buttery note of its own.

[@pennypetrovic3682]

@@truepeaceniksounds good

[@stevew6138]

Please do more "hard times" recipes as I have a feeling we are going to need to know how to economize

[@tristanwwsd]

Fast forward 3 years. I just bought a gallon of paint thinner at home depot in ca. for $24. Now we need a video on how to stretch paint thinner.

[@thegirlwitheeyes1232]

"I'm sorry Mr. Rogers" 😂❤️

[@anrato3866]

boy oh boy! after she said that I had to look up who Mr Rogers was and I fell down a wonderful rabbithole! =)

[@hermalindasalais3638]

Thank you for doing this, we lost our grandmother's recipes and she once explained how she used to do this, only sometimes she used goat's milk, because they couldn't get canned milk.

[@Fatman221]

Every time my gf sees one your videos she watches for a second and yells "Oh my god she's so f**kin CUTE!!!", then sits totally silent for the rest of the video.

[@K_i_t_t_y84]

To be fair, I do the same thing! 😂

[@emmymade]

YAAASSS. 🙌🏼

[@KashIlluminae]

Honestly, same. lol

[@shaunaboo961]

Yeah Emmy is a cutie

[@mikebatty9632]

Tell her to say "Stinking" cute. It will be less weird. Just ask Emmy! Lol!

[@scottthomas6202]

The hard-times videos are my favorites. They remind me of the stories my grandparents told of life during the Depression and World War Two My grandmother worked in a factory during the war that made margarine. According to her, margarine looks like Vaseline until the food coloring is added. Again, I like the hard-times videos...a lot of creativity and thought went into these recipes...

[@sandydunivent3708]

So cool!!! So how long would this last?

[@xjunkxyrdxdog89]

"How much sawdust can you put in a rice crispy treat before people start to notice?"

[@kevinsu8996]

How much gelatin can you put in butter before people start to notice?

[@Notius]

William Osment and idubbbz actually did that experiment. Apparently 15% sawdust just tastes like a slightly off rice crispy treat, like someone made it with stale cereal, vegan marshmallows, or something like that.

[@harrybetteridge7532]

@@Notius then you raise the price and label it now with added fiber.

[@blainebrodka5335]

I bet Kellogg already knows lol

[@lorilaw2604]

What is the point? it didn't give her any more butter. So why ruin your butter???

[@amylynn4507]

Add some honey and make some whipped stretched honey butter! Yumm!

[@girlunrepentant1254]

That actually sounds really nice. I may try that.

[@hannakinn]

I commented the same thing because I love whipped honey butter, it's so good on dinner rolls, biscuits or toast. Great on pancakes too. I'm going to make this with less salt and add honey and use the proper amount of butter like Emmy explains in the description.

[@mustwereallydothis]

The spread tastes more salty because the recipe was designed to mimic the butter they used back then, which was up to 4 times more salty. They needed more salt in their butter back then because they didn't have refrigeration like we do now. The salt kept the butter fresh longer.

[@Kuramaslilgirl]

I actually made this yesterday to help stretch our butter while my family sits in quarantine! Its pretty good. I followed along with your video to make sure I didn't mess up.

[@teresareichek6000]

Forget hard times, this is a great way to keep butter spreadable.

[@harleyjaine4241]

This is actually fab.. the old times have super great recipes to use up left overs... unpopular/cheap cuts of meats. It's wonderful how they made use of everything they had and there was barely any waste! ♡

[@chrisblevins755]

That's some hard times witch craft right there.

[@CallieMasters5000]

Did you see the one where she used Ritz crackers to make an apple pie - with no apples?! That was downright diabolical.

[@juliebaker6969]

Not witchcraft, just science. Same basic idea as taking oil and eggs and making mayonnaise.

[@juliebaker6969]

@Fucketh Thou I CAN be under the right circumstances, but for some reason no one's ever willing to let me play Trivial Pursuit. My sister-in-law calls me the fount of all useless knowledge. But she knew exactly who to ask when she wanted to know how cold a refrigerator is supposed to be. Maybe not so useless after all.

[@liannehoenderboom1018]

we used to have "dancing cheese" sandwiches, meaning: we were almost out of cheese, but had to make it last for a while longer, so we would take half of a sandwich sized slice of cheese and make it "dance" around the sandwich so every bite had a little bit of cheese whilest at the same time making the cheese last twice as long....

[@liannehoenderboom1018]

if you were very good at making a dancing cheese sandwich, the last bite ofcourse would be the best because it would have the most cheese on it...

[@DiverseKitty]

@@liannehoenderboom1018 That's nice. :) Like, you ripped up the cheese and made some bites have more and some bites have less so in the end you still had cheese all over your sandwich?

[@liannehoenderboom1018]

@@DiverseKitty oh no, this was litteraly moving that half slice of cheese a little after every bite, therefor the naming 'dancing cheese"

[@jackimiller8511]

@@DiverseKitty I've done this.

[@borborygmus3349]

DiverseKitty This is what I thought at first as well haha

[@Suzie93]

Lol when she said, “Itadakimasu” Captions said “eat the duck you miles” 😂

[@cenortheast799]

😂 She actually sells t-shirts with "Eat the ducky moss" on. It's a running gag.

[@lynnbauer5192]

Mike says Meet the lucky mouse LOL

[@claumedina2409]

@@lynnbauer5192 lol

[@shieh.4743]

Sometimes the captions are correct and sometimes not. Last video I watched, it read "eat the lucky moth".

[@ExhaustedScarf]

Miles (derogatory)

[@cindygr8ce]

I love how shes so surprised its not crap our grandmas were smart ladies(going by the time period it dang sure wasnt our grandpas trying to stretch the food)

[@inkenhafner7187]

well, back in the lare 80s I went grocery shopping with my grandma who has lived through the food shortage of ending WW2 with her mom, two toddlers and a baby. So we walked through that grocerz store and suddenlz she zoomed to the coffee isle and came back with a very tiny package of coffee substitute: "I didn't even know they still make this and it's still the same design that it used to have in the 40s. We drank it all the time when there was no real coffee available anymore and it was almost as good as the real thing!" She bought it, we went back home and brewed that coffee substitute in a ritus of anticipation. She sat down with her mug, put her four drops of condensed milk into it, took the first sip... and: "Ugh... well, I guess we were just pretty good at talking each other into things!" Must have kept her busy, because a few weeks later she told me that they actually never had the pure coffee substitute, but either drank no coffee at all or stretched the little real coffee they had with the substitute. We made some experiments and found that up to a ratio of 3/4 of substitute to 1/4 coffee the result isn't too bad after all. At least she said so, I was a kid at the time. Just looked up if it's still produced, but even though the brand still exists and they still produce coffee substitute, it's not the original recipe anymore.

[@grannypeacock1218]

in coffee shops where I've worked, they extend the butter by whipping it with ice. They put it in the giant mixer with a paddle and rev it up. It stays whipped in those gallon tubs in the refrigerator. Picture those perfect scoops on your Denney's pancakes.

[@kittencuffs]

The reason you had trouble keeping it emulsified while you were blending it and why there was a noticeable texture difference is because a half-pound of butter is *two* sticks, not one. You only had half as much butter as you should’ve to start with.

[@phylibar]

kittencuffs I think she meant to say 1/2 cup of butter instead of pound because the recipe calls for 1/4 lb of butter which would be 1/2 cup or 1 stick. I was confused too until I looked at the recipe.

[@chrisellehatchell4652]

Phylicia B no, in the description she says she misread and should have used two sticks instead of one

[@neamhdhlisteanach6720]

It still worked in the end sooo

[@kittencuffs]

Phylicia B She was doubling the recipe tho.

[@chellybelle77]

@kittencuffs , I don't think she was doubling the recipe I think she was referring to the fact that the recipe would "double" the amount of usable butter. I hadn't read the description but looking at it now she did notice that she made a mistake, but like she said, it did still work . So I guess you can do either depending on how much butter you have or can use. Which is really awesome.

[@creepyspookyicky]

do u save yr butter stick wrappers to use when baking? my gramma taught me that &not only is it thrifty, it helps keep yr fingers clean when buttering a pan!!

[@everydayeater5656]

Great idea!

[@RelishWithReCheil]

I sure do! Keep them in a baggy in the freezer or fridge, they are excellent for baking. Nice to know someone else does this as well.

[@nordicnoirbuzz]

I do that too!

[@tracycameron2580]

Yup

[@areliperez3767]

That's a really good idea

[@Tzara86]

Ok, I watched this video at the beginning of January and thought "that's cool but I probably won't ever use it." Fast forward a few weeks they shut down Wuhan. As I slowly start my prep shopping, guess what I find myself buying... Knox gelatin and I'm back again to pay more attention

[@ninababy8]

My mother made this spread in the 60s. She said it was how we did it during the war. But really she made it because it was so good. !! Thank you for this! Brought up a memory!

[@evelynpinkley5511]

I used to watch these for fun, now I’m watching them to survive the quarantine

[@AR-4]

Facts

[@sunriseschild]

I made this, and it works beautifully! The flavor was great, it spread very nicely, and it was super easy to do. It's a lot easier if you microwave the milk until it's lukewarm to avoid any separation.

[@jude7321]

Oh great idea, thank you!

[@thatonegirlelaine]

I love Emmy's facial expressions when she's tasting food.

[@ClanImprobable]

Same!

[@mikebatty9632]

My grandma used to talk of adding salt and yellow color to softened margarine during the wars to make quazi butter.

[@greeleyman]

In the late 40s - early 50s my dad and his little sister used to fight over who had to mix the dye capsule into the pure white margarine when a new package was opened (laws back then didn't allow margarine to look too much like butter when it was sold)

[@mikebatty9632]

@@greeleyman Oh. Interesting! Thanks for adding that bit of history to my story!

[@mikebatty9632]

She also talked of adding pineapple and cloves to Spam for a special Sunday dinner!

[@hannakinn]

@@greeleyman my mom shared this same story, lol. She lived on a farm during the depression and during the war years. They had plenty of food but very little money. They had a great life though, a big close knit family. They had all they needed. All of my Aunt's and Uncle's had fond memories of their childhoods. They had to work hard, they were dairy/tobacco/food market farmers. They had huge gardens. Raised chickens, beef cattle, pigs, turkeys, had two ponds on the property with fish. They grew corn, peas, beans, sweet and white potatoes, carrots, snaps, lima beans, tomatoes, squash, pumpkins, watermelon, cantalope and peanuts. They had a large orchard with apples, peaches and pears, cherries and currents. There were grapevines and berry bushes. My grandmother canned, froze and dried food. They cured country hams. My grandmother made the best jams, jellies, preserves and applesauce and apple butter and pumpkin butter and peach butter No one was going to starve on that farm! During the depression and the War years my grandmother sold butter she churned and eggs for what she called pin money. Grandpa took wheat they grew to be milled. Since they had flour, milk, eggs from the farm people would order cakes for the holiday that my grandmother would make. My grandmother was an excellent seamstress. She could do a knockoff of anything you could buy in town. She loved to make clothes. She made suits by hand. I think if she'd been a city girl born fifty years later she'd have been a famous fashion designer. I was really lucky to have such great grandparents. I was fortunate to be able to spend some Summers on the farm while my grandparents were elderly. I've learned a lot from my grandparents a lot of survival skills, lol. I miss them, they've been gone almost 45 years now, hard to believe.

[@deebroussard4534]

My mom said it was her favorite job as a little girl. I think it was called Oleo ( not sure if the spelling is correct)

[@mymomlife]

I love the little container you used to store it in. Super cute!!!!

[@klaus239]

I feel as if someone could rebrand this recipe as a "light butter" that is lower in calories vs regular butter. I saw light butter in the supermarket the other day ^.^

[@comfeefort]

No Way! They would charge quadruple.

[@klaus239]

@@comfeefort The more the merrier ^.^

[@bluesun4682]

Also condensed milk is super high in calories, that butter spread probably has 1 1/2 times the calories of normal butter. Edit: I put the recipe through my calorie calculator and I was wrong it’s about half the calories, per serving

[@tinag4262]

@@bluesun4682 Evaporated milk has 40 calories per 2 tbsp., butter has 200 calories per 2 tbsp. so, it makes sense that the total calorie count for this recipe would be lower than real butter. (I was surprised at your calorie counter results so, I did some sleuthing) I just wish this recipe could be used in cooking and baking ☺ Question: Several commentors like yourself have used the term "condensed" interchangeably with "evaporated". Where I am from, condensed milk and evaporated milk are not the same product. Is use of "condensed" understood to be "evaporated" in your region?

[@bluesun4682]

Tina G not really, but we are imperfect beings and we (at least in the Midwest USA) tend to use them indiscriminately, if I was to go to the store to pick up things for a recipe, I would know the difference and if I was giving that recipe to a friend I would be careful to use the correct term, and my friend would more then likely double check to clarify. But also we sometimes just say canned milk, which is technically true but also not really right.

[@BenjiCollier]

This explains so much! As a kid, my grandma always mixed her butter with grape seed oil! It spread a lot better than stick butter!

[@laurenbray8314]

Reminds me of whipped butter they serve with bread at restaurants.

[@kittenmimi5326]

Ohhh I think I know why they did it now

[@thebaccathatchews]

Emmy + Mr Rogers = the most wholesome video on KZbin

[@RonJohn63]

Mr. Rogers loves pedophile rapists the way they are.

[@justinamarcos]

It looks like the whipped butter from McDonald’s when you get hot cakes. I love that stuff it reminds me of my childhood!

[@annesweeney5552]

Back in the 60s.. I remember a friends grandmother showing us this recipe & making this her huge family blew through butter and it was a way to save money ! Wow keeping this just in case

[@garym9356]

I remember my mother doing that to stretch out the butter....if you use salted butter there's no need to add as much salt...probably a quarter teaspoon will do.

[@ShinoSarna]

So basically it's WW2 precursor to modern cheap margarine-like spreads that you can buy in the supermarkets that contain like 20% fat and are so much mostly thickened water?

[@emmymade]

Yep, but at least this one's made with real butter.

[@nicolethorpe6498]

Good golly Batman you got it!

[@juliebaker6969]

It's is also much more healthy than margarine, since it had no trans fats like margarine does.

[@LaDivinaLover]

Margarine was invented for Napoleon III and has been around in about the same percentages of fat and water as it is today. And way before WWII I might add. This isn’t a precursor to modern margarine and it isn’t related to margarine, it’s just an extended butter. That’s what it is. This is made from butter and dairy products, while margarine is made from vegetable oil. Though the original margarine made for Napoleon III was made from beef tallow it still didn’t have any dairy. In essence very very different things not related at all.

[@Serai3]

Not really. Margarine is made with palm and vegetable oils and is really really unhealthy. Real butter is practically a health food compared with margarine.

[@isychia4947]

We need to all start taking notes

[@whovianinthehizzayy]

Isychia I saved this whole playlist because we’re gonna need it

[@TracyKMainwaring]

With the price of butter now ($6.99/lb, Canadian), I might have to give this a try!

[@sacredhoeisms]

Emmy is a godsend. I learn something new all the time. She’s like the KZbin Mom we all deserve.

[@elktheindianspotteddeer1331]

add honey and cinnamon and it is the Texas roadhouse butter

[@platystrophia]

Fascinating!

[@Wildflower333]

Swear I was just thinking that!!

[@chichi6796]

What a great idea.

[@supernova622]

Is that really how they make it?

[@BIOL6895]

@@supernova622 you can find recipes on Pinterest

[@hannakinn]

Great recipe! I think I'm going to try to make this with less salt and add honey because I love whipped honey butter on my toast and biscuits.

[@Nirrrina]

Umn with the cost to buy real butter this would be a pretty good thing in this day too.

[@Serai3]

Butter isn't that expensive. You can get it for three dollars a pound at Trader Joe's.

[@LadyArtemis1975]

3 dollars a pound is a lot when you have a tiny food budget.

[@cecilyerker]

It’s not appropriate for sautéing or frying. I cook with cast iron daily and the gelatin would gum up the seasoning and ruin the pan’s nonstick properties.

[@raedwulf61]

Butter $2.49 or less at Aldi. Very cheap.

[@Zavidar2]

Buy whipping cream for 2 bucks and whip into butter

[@kdiang03]

I love the hard times series!

[@Caroline_T]

I made this tonight. I used the two sticks but I also used two packets of gelatin because gelatin is healthy. I used kerrigold butter and organic evaporated milk. I also had to return the bowl to the warm water and then whip more and it turned out wonderful! I now found a way to make my precious Kerrigold go farther and get the healthy benefits of gelatin! Thank you Emmy! 😆😊

[@Rayyvyn]

Thanks for posting this.Takes me back to my childhood.While I was born in late 60's,my parents both grew up depression era& all that frugality never went away.My mom made this all the time,but never had it written down,I didn't even know it had a name.All that frugality served me well the last few yrs when times have been pretty brutal & I've had to fall back on all my folks old teachings to squeeze 2 or3 dollars worth of food/supplies out of $1, lol.

[@elliottmanning]

I made this over the weekend with your original recipe of only one stick of butter... It turned out OK using one stick of butter and a cup of whole milk with the gelatin, too much salt, however... Thanks!!!

[@davidodonovan1699]

Emmy, you are awesome. I'm sad you had to leave Japan so soon. Love your T-shirts message. With the amount of work, parents have to do, just on a modern daily basis, nevermind army spouses left alone with the kids, let alone 1930's / 1940's women, without the vast amount of modern convinces of washing machine's, disposable diapers (AKA disposable nappies), the internet's information, and so on...I'm amazed how they did it. Ever chop wood with an axe, from freshly chainsawed tree trunk sections? I'm over 6'1", and a man whose dad is a carpenter. I'm built for that...a sleep deprived army wife, already struggling with house choirs before the invention of modern convinces? This has to be devine strength given to these amazing women. Like, there is literally no other way that's possible. Especially the amount of wood needed to fuel just the stoves cooking fire before modern insulation, to keep it at least slightly burning 24/7. One night, a few weeks ago, my three year old nephew saw our dying fire in the fireplace, and was like: "The fire's broken!"

[@davidodonovan1699]

@Becky Vickers but ordinary people seemed to only get them in around the 1950's, I think.

[@ravent3016]

They also gave children chores. Many hands make light work. (I learned to do laundry at age 7.)

[@davidodonovan1699]

@@ravent3016 good idea. Toddlers love being given little light jobs. That's why they have those child sized shopping trolleys. Children love to imitate the adults around them and doing choirs is part of it. You can go way overboard with this stuff, but that's not what I mean, nothing like child labour or anything. Just helping mammy mixing ingredients in a chocolate cake, pushing a child sized shopping trolley, with like one roll of kitchen paper in it, or when I bring in firewood and my three year old nephew is visiting, I give him a small few sticks, or one small light piece of firewood to bring in. Nothing substantial to actually keep a fire going, but something small that makes him feel like he's a hardworking man, like us adults that, again, he loves it imitate.

[@davidodonovan1699]

@@ravent3016 I know you're not a toddler at aged 7, but you get the idea.

[@MegaMackproductions]

Recently been having to figure out how to stretch out Food on a tight budget. these recipes have been helpful

[@micheleolson9914]

At restaurants, I have to admit that one of my favorite things is eating whipped butter on rustic bread. YUM! And it's getting cold out, and butter stays hard on the counter in a cooler house. What a nice little luxury to have whipped butter. It's practical too; easier/faster to spread on toast, put a dab on veggies, etc! 🍞🥦🥞🍠🥘🥖 I'm definitely going to try this, thanks Emmy! 💜💞💜

[@passedtimes2844]

I'm so glad I stumbled onto Emmy'a channel. I will definitely try this. My Mom grew up during the depression and taught me a lot about how to stretch foods, canning my garden produce, dehydrate, etc.. I'm retired and really appreciate everything I learned. Still learning every day. I especially love the enamelware and the Hazel Atlas Crisscross patterned mixing bowl and other vintage things in her kitchen.

[@mihawk508]

Woke up from a nap to a new Emmy video. This is a good day.

[@croutonjohnson]

I'm having a horrible day but imagining a day like this makes me happy :)

[@mihawk508]

crouton johnson II I hope your day gets better or at least tomorrow is better

[@JonFD]

This is amazing- if butter weren’t already pretty cheap, I think I’d definitely do this to stretch it out. Since people don’t use evaporated milk much anymore, it’s almost more expensive than butter these days!

[@julien1570]

That's what I was thinking, too!!

[@melissag8270]

I love evaporated milk, I wish it was more popular

[@chrissyatwell8341]

Butter is not cheap when compared to margarine. Where I live I can purchase margarine for less than $1 per pound, whereas butter starts at $3 per pound. For an individual or family that struggles to make ends meet, that’s a big difference. Unfortunately the economically disadvantaged often have to choose things of lower quality, and filled with more chemicals because they just can’t afford the better/healthier options.

[@JonFD]

Chrissy Atwell, I was just talking about butter vs evaporated milk. Where I live I can buy a pound of butter for about $2-3 dollars. A can of evaporated milk costs about $3 also. My comment was just about the ingredients listed in this recipe.

[@melissag8270]

Chrissy Atwell yea butter where I am has become expensive

[@gigidodson]

That is an amazing tip. Love this. Thank you Emmy fan Ashley for the recipe. This is an amazing thing to share.

[@markhogan4730]

I actually made this recipe yesterday and typically forgot to add the food colouring. However, my mixture looked as though it was separating too so I turned the mixer up a couple of settings higher and gave it a good go as you suggested. Then I put it into an old ice cream container and popped it into the fridge.Tasted it on toast this morning and wow! It tastes just like mildly salted butter but is spreadable from the fridge. Hopefully next time I will remember the food colouring :-) Thank you so much for your videos, i am not even a amateur cook, but sometimes you inspire me to try!

[@Sanajoon_metals]

We used to use a concentrated Knox paste to glue my hair down into a tight bun when I was in synchronized swimming...took hours to wash it out, and it smelled so bad! But it definitely kept the hair glued down while in the pool!

[@jennigee51]

The question I’m asked when I spread butter on to my toast is “do you like a bit of toast with your butter” looking at the amount of butter you have on your toast, no one would be asking you that 😁 That was a really interesting experiment!

[@nicolerok4167]

"I'm sorry, Mr Rogers" 🤣🤣 best part

[@Orelaf84]

I can’t believe it’s not butter 😜

[@jasoncooper3116]

I bought some "I Can't Believe It's Not Butter" to try to eat healthier. It is nasty. I can't believe it's not sunflower seeds.🤢

[@undrhil]

"Spread"

[@juliebaker6969]

@@jasoncooper3116 if you are trying to eat healthy, margarine (as well as vegetable shortening) is a bad choice. The hydrogenated oils that they use to keep it solid at room temperature are much worse for you than real butter or lard. It is an unnatural substance that the body has no idea what to do with. Essentially it just hangs out in your bloodstream. They are still able to isolate hydrogenated fats in the bloodstream more than a month after it was eaten. Butter on the other hand stays solid due to cholesterol. This is a necessary nutrient in our diet. If we don't get enough in our food, our bodies will actually produce it. Our brains and nerve tissues are made up of over 90% cholesterol. Most heart and vessel blockages are from hydrogenated fats, relatively few are actually caused by cholesterol. In fact, of the three types of cholesterol; Low density or LDL, Medium density or MDL, High density or HDL, only LDL can cause clots. The other two actually help prevent clots. Unfortunately the healthy aspects of butter and lard (especially lard) are ruined by the processing methods used to make them shelf stable. Home processed or minimally processed are the healthiest options. Avoid anything that doesn't require refrigeration.

[@krvted8960]

Jason Cooper i grew up thinking i can’t believe it’s not butter actually being butter-

[@juliebaker6969]

@333 333 I know. It is solid at room temperature, (as long as it isn't too hot that day). And is a good source of medium chain fatty acids, one of the healthiest kinds of fat. I often use it to mix in with ground meat, like deer, that is too lean to fry properly without extra fat,

[@russianseamonster]

Something a bit uncommon now but common during the depression is cornmeal mush. My family still eats it, a habit passed down in my family from my Grandpa Fred who was born in 1910. Bring three parts water to a boil. Mix one part cold water with one part cornmeal. Whisk into the boiling water and cook over low heat until thick. We like ours with a pat of butter and a generous spoon of brown sugar, but I believe milk from powder, a la milkorno, and only maybe a bit of sugar was what they had in the depression. It is pretty good with some milk and sugar. But butter is best. It's also pretty good with butter and some cheese, kind of like cheesy grits. Cornmeal mush has a finer, firmer texture and much more pronounced corn flavor than grits or polenta. I think because it isn't cooked as long.

[@iReporteriReporting]

People who make negative and slurring comments are so not Emmy material. Makes me sad to read. Emmy is one of the best of the lost America for her positive attitude and kind manner. Don't post if you can't be nice to each other. 'One of the reasons I moved overseas to get away from all the negativity. And Emmy, thanks for another informative video. 'Kitchen chemistry' could be a theme for future spots, maybe even with your kids for other kids and moms/dads. Have a beautiful day in your neighborhood!

[@KeikoMushi]

An example of resources and innovation in a time of crisis. Very neat.

[@vsibirsky]

Love how the container the expanded "butter" is in.. vintage, in use back then and not plastic storage container. I have watched a bunch of your videos and often whatever you are making in this depression series in cooked in or stored in what was in use back then.

[@lindax911]

She is also using a Hazel Atlas Criss Cross depression era mixing bowl. So cool.

[@smhca]

Emmy holds herself on such high standards. It's very inspiring!!

[@sarah05111]

I just finished trying this and I can’t believe how clever these people were! It really does taste like butter without the heaviness of it!

[@N_Drogyny]

emmy eating the butter mix straight up is a big mood

[@reemia]

"there's no bread crumbs on MY butter" why's she so cute aghhh

[@LeesaDeAndrea]

I've made a similar recipe that uses buttermilk to make a reduced-fat buttery spread.

[@IonIsFalling7217]

Emmy is the only person on the planet I can watch/listen to eating and not gag

[@kaylenebartley4805]

I really like her wooden utensils, the spoons, forks, and knives. I have never seen those before!

[@kestrelhawkins6078]

You could totally make a fun compound butter with this, too.

[@applejellypucci]

Tarragon, garlic, lemon zest, salt.

[@CerreBerry]

So what ur saying is "i cant believe its not butter!"

[@ViaticalTree]

Get Nae Nae'd This the 2nd comment like this I’ve seen with a bunch of likes. Is nobody watching the video?

[@ayomade7496]

@Hunter The Based God It's a slogan.

[@graceandersen1394]

Emmy : just straight up eats butter

[@jregret123]

Knox gelatin was founded here where I currently reside, in upstate New York. The Knox family mansion and the former Knox factory are still standing. The home is a private residence, the factory was repurposed for other industry.

[@Oasis_Desert_Rose]

I did this with same ingredients...EXCEPT i used water...no milk... i also did add 1T nutritional yeast... and that brought it all together!!! With no after taste...love it!

[@jasonslack7804]

WWIII Memes start breaking out: KZbin: RECOMMENDED

[@marytramp5678]

they can't, they are 1) considered to sexually provocative or 2) too demeaning to woman... women's rights activists would have a fit. myself as a women who fights daily for the equal rights of women sees it for what it is, the history of woman and advertising. and if they simply brought out the same advertisements, I wouldn't have you problem with it.

[@quietsamurai1998]

@@marytramp5678 ???

[@Blessed_Sound]

Mary Tramp everything ok at home ?

[@gracebedell2608]

Gosh remember when that was our only big concern

[@missmelbayer]

Emmy love the shirt ,love Mr Rogers and love love love Emmy!!!

[@lydiakies9053]

My mom did something similar when I was growing up. She'd mix in some kind of yeast that made the butter "healthier." I'm sure it stretched it as well.

[@millcreek54]

Nutritional yeast probably. It has a cheesy taste

[@Jay-rh5mj]

Hi Emmy! I’ve only been watching your videos for about a week now, but I love them! I wanted to suggest making Pan de Yuca for one of your videos. Pan de Yuca is a popular coastal Ecuadorian snack, but it’s also eaten in Colombia. It’s cheesy and chewy and delicious! My mom made it for me when I was little, and I want to see you recreate it! Pan de Yuca 4 cups of cheese (we used mozzarella) 2 1/2 cups of yuca flour/starch 1 tsp baking powder Pinch of salt 1 stick of butter, cut into pieces 2 eggs Preheat the oven to 500°F 1) put the cheese in a food processor and process it until it is very small (like gravel) 2) in a stand mixer, mix the cheese, yuca flour/starch, baking powder, and salt until combined 3) add the butter and eggs, and let mix until a dough forms (it will feel almost like play dough). If it is too dry, add a little bit of milk 4) grease a mini-muffin pan, roll small balls of dough and fill the tin 5) bake for about 5 minutes, or until golden-brown They are best eaten right out of the oven, and are typically served with a yogurt smoothie. You take a bite of the bread, and then take a sip of the yogurt smoothie. Thank you, Emmy!

[@glamazon6172]

You know what’s really awesome? Living in a world where this sort of creativity is not required.

[@Rayyvyn]

If it isn't in your world,then you are truly fortunate,but not everyone has that good fortune & creativity such as this is imperative to live.After utilities,etc my food/kitchen supplies budget a month is 40-$60(food for 3 cats also taken out of that)so things like this are a godsend & true necessity for my household.

[@trudiel7353]

It seems to me diners, used to do this. Maybe, some still do.

[@lanabmakeup]

So how much “extra” did you end up with?

[@Catwomen4512]

Double

[@neamhdhlisteanach6720]

Lana-yaasss quadruple

[@Sarah-fp5dj]

quintuple

[@AkenoFrost]

Sextuple

[@laneehansen]

Septuple

[@carrie-leehurzeler7413]

Emmy, where did you find the enamelware container?

[@emmymade]

At a junk shop years and years ago. I bet you could find one on etsy.

[@jakeniemi6533]

I absolutely love your videos. Your explanations and reactions are so on point. You can tell you really think about the flavors in an in-depth way. And you can make something as ordinary as butter spread and toast look like a delicacy by the way you savor it. Totally awesome. Super dope idea for a video too. Keep these comin'! You're amazing. Totally my favorite KZbin 'chef'. Hope you're having a blessed day, Emmy! Cheers!

[@richardford4961]

Made this today as I need to watch fat and salt content therefore halving them as the butter is kind of diluted, so same amount you use to spread on bread/toast only half the fat and salt per portion. The texture did not change that much from regular butter for me either. (Also, I used a light evaporated milk) Thank you so much Emmy.

[@heard3879]

Richard Ford THANK YOU for mentioning that you used a light evaporated milk! I’ve gotten some fat-free evaporated milk and I was just wondering if this would work... should be a good way to cut fat calories in my diet!

[@SerenaHSerena77Elvis2]

I was thinking of Country Crock butter when she was finished whipping it

[@DniAngel3982]

you can see her physically looking for the gelatin taste.. that's perfect

[@teridoster5840]

Isn't a half pound of butter 2 sticks? Maybe that's why it seemed to separate/curdle?

[@JudiWhitacre]

That's what I was thinking. 1 lb is usually 4 sticks, so a single stick would be a quarter pound.

[@heididavison816]

Teri Doster her stick was very big, the size of two regular sticks it looked like to me

[@teridoster5840]

@@heididavison816 looked like a reg sized stick to me, in her small hands

[@heididavison816]

Teri Doster look again 2:25 it’s pretty fat...

[@heidih3048]

@@teridoster5840 she said "This is a half pound of butter: 1 stick."

[@douglasolsen1208]

Your expression as you taste tested the Knox Butter was great!

[@irenecostigan3623]

I think this is a great recipe for people who actually like margarine but don’t like the hydrogenated oils or weird flavor of store bought margarines. Thanks so much; I’ve Never heard of this recipe!❤️

[@mdmf117]

Other youtubers: Put that gelatine away from my nose as far as possible Emmy: Sniff test...

[@teresahegerich8835]

I used to drink and envelope of that mixed in water every night in high school. My nails were like steel!

[@kenzaghodbane5890]

Teresa Hegerich wow can you share more on that ?

[@teresahegerich8835]

It's easy. Look near the Jello for Knox gelatine. I used to mix a package in my apple juice every morning. Some stores have flavored Knox drink packets, just mix with cold water. It tastes like Tang.

[@kenzaghodbane5890]

@@teresahegerich8835 Oh thank you ! I'll try finding something similar to Knox since I don't live in the US