How To: Making Your Own Raw Butter
Sarah Pope (The Healthy Home Economist) is a huge fan of making your own butter at home with fresh, raw cream sourced from a trusted local dairy. Making your own butter gives you complete control over the ingredients and the most nutritional benefit out of this traditional food.
Ah, butter. Has there ever been a more perfect food?
To the Traditional Swiss living in the isolated Loetschental valley, butter was a sacred food. Not a pale supermarket type butter, but a golden alpine butter made from the rich, beige cream of cows grazing on thick grass.
The children raised on this nutrient dense, raw butter had strong physiques, wide faces with plenty of room for their teeth, and a high resistance to disease. There wasn’t a single case of TB in Loetschental despite this illness raging elsewhere in Switzerland during the early part of the 1900′s. At that time, the Swiss villagers still existed on foods grown or sourced themselves in the valley. Only salt was brought in from the outside.
The young men raised on this nutrient dense traditional diet with plenty of raw, deep yellow butter were so perfect and pleasing in physique, strength, and character that the Vatican favored them over all others in Europe to serve as the Papal Guard.
The Loetschental Swiss knew that it was this nutrient dense, raw butter with its ample amounts of true Vitamin A, D, and K2 that provided the foundation for their robust health as they would put wicks in bowls of the first spring butter and burn it in their Churches.
The Importance of Raw, Grassfed Butter in the Diet
When I first became knowledgeable on the subject of Traditional Diets, obtaining plenty of raw, grassfed butter for my family became a primary and critical goal of mine.
The problem was that raw butter was not available anywhere near where I lived. I couldn’t even find raw cream or raw milk for that matter!
Determined to have this sacred food for my husband and myself (I was pregnant at the time) and for my oldest child who was a young toddler, I sourced quarts of frozen, raw grassfed cream from elsewhere and shipped in 9 or more quarts a month for my family’s use.
With some of that beautiful beige, grassfed cream, I would make the most tantalizing, golden butter for my family and continued this habit for many years.
I am fortunate that now I am able to obtain raw, grassfed butter locally so I rarely have to make my own raw butter anymore, but I thought it would be helpful to show you how to make this sacred food for yourself in case some of you readers are in the same predicament that I was many years ago – desperately wanting raw, grassfed butter but unable to find any!
How to Source Grassfed Cream
The only thing you really need when making butter is quality grassfed cream. Don’t use anything but grassfed cream else your butter will turn out white or at best pale yellow – not nutrient dense by a long shot!
This article originally appeared on TheHealthyHomeEconomist.com. It is partially posted here with permission from the author.
Do you make your own butter at home?
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