How to make Bulletproof MCT Butter

How to make MCT butter

Spreadable butter is a coveted item in our household now that butter is back in favor. And in order to get that smooth, soft, spreadable butter straight from the refrigerator I mix it with two other nutrient-dense oils — MCT and coconut oil.

This is soooo spreadable you won’t believe its butter! When you dip your knife into this you’ll be taken back to the days of margarine. BUT – this version is healthified with the addition of MCT oil and coconut oil.

Here are 2 versions: (Recipes, directions and photos are below)

    1. Spreadable, from the counter

    2. Spreadable, from the refrigerator

What you’ll need

    • MCT oil (Bulletproof Upgraded Brain Octane Oil or XCT oil)

    • Coconut oil (refined, organic, thankfully no GMO coconuts – but are currently being tested for insect resistance)

    • Butter (Kerrygold, unsalted; or other unsalted ‘grass-fed’ butter)

    • Measuring cup if making a large batch, and measuring spoons if making a small batch

    • Blender (I use an immersion blender)

    • If using the immersion blender you’ll need a container large enough to fit all 3 ingredients.

    • A storage container with a tight fitting lid.

1. Spreadable butter from the counter at room temperature

Use a 40, 30, 30 ratio; that’s 60% MCT oil.

    40% MCT oil

    30% butter

    30% coconut oil

NOTE: this ratio works for me here in Northern California, during the winter — 70 degrees in here. If it’s too thin for you, then blend in more butter (or coconut oil) — just a tablespoon at time– to reach your desired thickness.

For a small batch, a little more than a 1/2 cup:

    4 Tbls MCT oil

    3 Tbls butter

    3 Tbls coconut oil

For a large batch, 3 1/3 cup:

    1 1/3 cup MCT oil (10 oz)

    1 cup butter (8 oz)

    1 cup coconut oil (8 oz)

2. Spreadable butter from the refrigerator

Increase the MCT oil and reduce the coconut oil.

Use a 60, 30, 10 ratio; that’s over 80% MCT oil.

    60% MCT oil

    30% Butter

    10% Coconut oil

NOTE: If you will not use the butter all that fast, then use this recipe and keep it in the fridge.

For a small batch, a little more than a 1/2 cup:

    6 Tbls MCT oil

    3 Tbls butter

    1 Tbls coconut oil

For a large batch, 3 1/3 cups:

    2 cup MCT oil (16 oz)

    1 cup butter (8 oz)

    1/3 cup coconut oil (2.6 oz)


Directions

    1. Bring the butter to room temperature. Best to not heat the butter because it’ll separate, and you don’t want that.

    2. Melt the coconut oil, but do not heat it. Best to not heat it because hot oil will cause the butter to separate when the two are mixed together. Scroll below to see how I melted the coconut oil in a fry pan in water.

    3. Blend the 3 ingredients well and store in an airtight container.


Here are photos to show the process.

How to make MCT butter

3 ingredients: MCT oil, coconut oil and butter

How to make MCT butter

MCT oil, coconut oil and butter

How to make MCT butter

I use a coffee mug, just large enough so that it doesn’t spill over the edge when blended with the immersion blender.

How to make MCT butter

Blend until everything is well incorporated.

How to make MCT butter

How to make MCT butter

Here is the chilled butter, spreadable goodness.

How to make MCT butter

The flavor? – the butter flavor is still there -just a bit mild, not much flavor is lost.

How to make MCT butter

For a large batch I melt the coconut oil in a thick glass measuring cup.

How to make MCT butter

How to make MCT butter

Then pour it into a glass bowl, add the butter and MCT oil (cut the butter into 1-inch chunks in order to blend easy with the immersion blender).

How to make MCT butter

How to make MCT butter

How to make MCT butter

How to make MCT butter

How to make MCT butter

Blend well.

How to make MCT butter

How to make MCT butter

How to make MCT butter

How to make MCT butter

Pour into a storage container with a tight fitting lid, keep in the refrigerator. For a longer shelf life it’s best to store food in a container just the size of the food quantity, so move the butter to a smaller container when half of it is gone.

How to make MCT butter

How to make MCT butter