Butter

Ingredients:

• 1 cup Rice Bran Oil
• ½ cup Soy Milk
• 1 tsp Apple Cider Vinegar
• ½ tsp Salt
• ½ tsp Lactic Acid
• A pinch Turmeric (for colour)

1. Add the vinegar to the soy milk and let sit for 5 minutes until it curdles.
2. Once it has curdled, add it with the other ingredients in a blender and blend at high speed for about 30 seconds, until all the ingredients are thoroughly mixed together.
3. Pour the mixture into a mould and freeze for 5 to 6 hours so that it solidifies, and then transfer it to the fridge, where it will stay fresh for two weeks.
4. Take the butter out of the refrigerator about 30 minutes before use…and enjoy!