Care for some water in your butter?
As you know, I have a serious obsession with turning raw milk into all sort of fascinating things. A jar of white liquid turning into a delicious, golden-yellow solid. It’s darn close to being miraculous if you ask me.
I officially ditched margarine several years ago, and it’s no longer allowed across the threshold in my home. I’m really glad that more and more folks are starting to understand the health benefits of real butter and healthy fats, because eating yellow-colored wanna-be-butter out of a tub is a travesty.
Commercial butter makers often add water to their butter to dilute it to the legal minimum fat content (80% in the USA). I’ve always wondered why homemade butter is so much harder than store bought butter, and now it totally makes sense…
Thankfully, you can totally make butter at home, even if you don’t keep your own dairy animals.
(Full disclosure: I still do purchase store bought butter on occasion. I don’t always have enough cream from my cow to keep my family in butter all year long. So, if you are buying butter from the store, don’t lose heart–it’s still better than margarine!)
What You Need to Know about Making Butter
There are two main varieties of butter: sweet cream and cultured.
Sweet cream butter is simply butter made from fresh cream. This is the slightly easier option–although cultured butter really isn’t that much harder. If you use raw cream (here’s why we personally believe raw dairy products are healthier for our family), then the butter ends up not only being a scrumptious vehicle for ingesting healthy fats, but it also contains all the good bacteria and enzymes from the raw milk too. Win win.
Cultured butter is made from cream that has been allowed to ripen first.… [Continue Reading]