Non-dairy butter

Adapted from a recipe in Homemade Vegan Pantry by Miyoko Schinner

• 1 1/2 cups refined coconut oil (this needs to be refined oil, the odorless kind) 
• 1/2 cup olive oil (I like olive better in this than a more neutral oil)
• 1 tablespoon liquid lecithin (This is not optional. If you use granules, triple the amount.)
• 1/4 teaspoon lactic acid powder (optional, but this adds a note that really sells it as butter)
• 1/2 tsp salt
• 1/2 cup plain non dairy milk 

Combine ingredients in a food processor until you have a creamy emulsion. Pour into 4 ounce jelly jars and freeze the unused portion. Keep the active jar refrigerated or it will seperate.