Palm oil production has skyrocketed in the recent times. Unfortunately, most of that production is taking place in third world countries where there is a dismal lack of oversight for the welfare of the natives, workers, animals and environment. Most of the palm oil plantations are centered in Peninsular Malaysia, where orangutans reside. They and three other native mammals are expected to be extinct by the end of the century, due to habitat loss and the outright killing of these animals, as production invades their habitat and palm oil plantations are encroaching into their environment.
As vegans, vegetarians and just plain caring folks, we are indirectly contributing to this problem. If you grab your Earth Balance spread, the best vegan butter substitute until now, you will note that palm oil is an ingredient. As of yet Earth Balance has not responded to the information of habitat loss of orangutans since they are still using palm oil after National Geographic reported on this in November of 2008. What is a vegan to do with a ready to spread toast or a warm fluffy pancake?
Bryanna Grogan Clark, food scientist extraordinaire, has once again come to the rescue by creating the Buttah. I cannot give you the recipe, but she has it for free here via vegan.com.
Once you mosey over there and read the recipe, or if even just the thought of making your own butter is giving you heart palpitations, hold on. While I cannot give you the recipe, I can make you a How To Breakdown for making the Buttah.
The process is more intimidating than difficult; in fact, the whole thing, including prepping, took about thirty minutes, minus the cooling of the prepared Buttah.
Procure the weird and wacky ingredients: xantham gum (or guar gum), liquid lecithin, cocoa butter (fair trade and deodorized - not as bad as it sounds!), a digital scale, and get blending!