I never new proper butter was available in canned form! Must look that up. Meanwhile;
I've hade success using dried milk to make it into passable butter for my morning crackers.
I bring Ghee for frying in when on longer trips. The "pure butter" kind, not the fouls stuff that smells a bit off.
I usually also bring single dried milk (nestlé full fat) in small "single serving" freezer bags, for making a pint of milk every morning.
Just leave maybe a spoonful of milk powder in the bag, a few drops of water in, then a gob of ghee. Close bag and massage with fingers, and out comes butter. I've never tried adding salt, buth that would probably improve the taste further.
I've hade success using dried milk to make it into passable butter for my morning crackers.
I bring Ghee for frying in when on longer trips. The "pure butter" kind, not the fouls stuff that smells a bit off.
I usually also bring single dried milk (nestlé full fat) in small "single serving" freezer bags, for making a pint of milk every morning.
Just leave maybe a spoonful of milk powder in the bag, a few drops of water in, then a gob of ghee. Close bag and massage with fingers, and out comes butter. I've never tried adding salt, buth that would probably improve the taste further.