Showing posts with label raw butter. Show all posts
Showing posts with label raw butter. Show all posts
BBC to Air The Food Show on Raw Milk
Shouldn't Everyone Have a Choice to Choose Unprocessed, Fresh Milk?
'I’m excited to say that BBC’s The Food Program is covering the issue of raw milk. I’ve had the privilege of being contacted by the producer, who has been speaking to various people about raw milk, to prepare for this program, and she has received a copy of “The Untold Story of Milk” by Ron Schmid.'
Read more...
This Vilified Daily Food Slashes Heart Attack Risk in Half...
By Dr. Mercola
'Are you still shunning butter from your diet? You can stop today because butter can be a very healthy part of your diet.'
'The unfortunate result of the low-fat diet craze has been the shunning of healthful fats such as butter, and public health has declined as a result of this folly.
Good-old-fashioned butter, when made from grass-fed cows, is a rich in a substance called conjugated linoleic acid (CLA). CLA is not only known to help fight cancer and diabetes, it may even help you to lose weight, which cannot be said for its trans-fat substitutes.
Much of the reason why butter was, and continues to be, vilified is because it contains saturated fat. If you're still in the mindset that saturated fat is harmful for your health, then please read this past article to learn why saturated fat is actually good for you.
In fact, by now many have realized that it's the trans fat found in margarine, vegetable shortening, and partially hydrogenated vegetable oils that is the true villain, causing far more significant health problems than saturated fat ever could.'Read more...
How to Make Your Own Butter
2009 | Author: KristenM |Food Renegade
If you haven’t already, you should learn how to make butter. It’s so simple that I believe everyone needs to do it at least once.
To experience the best of what homemade butter can be, I only bother making it if I’ve got some extra raw cream from grass-fed cows on hand. Otherwise, I buy Kerrygold Irish Butter or Organic Valley’s Pasture Butter. Both are rich, yellow butters from grass-fed cows. They’re just not raw. (For online sources of butter from grass-fed cows, check out the listings on Resources Page.)
I also like to experiment with my butter. You can make butter from sour or sweet cream, with or without salt, and with or without various herbs and spices. However you do it, the same general method is used.
The Players
- Any amount of cream
- sea salt (optional)
The How-To
Begin by pouring your cream into a blender or food processor. Here I’m using slightly soured raw cream. It’s too far gone to be happy in coffee, but it’s not quite solid enough to be served up as sour cream.
Blend your cream, and be sure to have someone do the all-important job of keeping the lid on. (My four year old was eager to volunteer.)
After five or more minutes, the butter will start to separate into butter and buttermilk. When you notice that happening, stop the blender and let the cream sit for a minute or two as the butter rises to the top.
Pour the buttermilk into another container, using a spoon to press as much buttermilk out of the butter as possible.
You could call your butter done at this point, but if you want it to last for more than a few days you need to wash the butter. Pour ice cold water into the blender and blend for another thirty seconds.
After you’ve washed the butter, pour off the water. Use a spoon or a spatula to squeeze out the last dregs of the buttermilk. What’s left is butter. I mix in sea salt with a spoon.
Now it’s ready to spread on a delicious slice of sourdough bread made with sprouted grains, or melt over steamed vegetables!
And — wonder of wonders — you know how to make butter!
Original article HERE
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