Butter Oil

[Guest guest]

I have a certified organic raw milk dairy and was reading about butter oil. Does

anyone know how to make it? I make raw milk butter every week. Can I turn this

into butter oil somehow?

Thanks,

Kent

[Guest guest]

there was another web page that referd to butter

oil but it was refined canola oil

Re:Butter Oil

This is probably not what you are looking for ... but on the offchance it may

be, or that it will provide you with an alternative spread I will mention a

butter/oil spread (made famous back in my day) by Gaylord Haeuser (sp?) as his

" Sunbutter " recipe spread. Basically it was to gently melt your butter and

combine with an approximately equal amount of " oil " and refrigerate, (note:

different oils will firm up at room temp or refrig. temp differently .. some

harder, some staying quite liquid). Stir this half and half mix about halfway

through

the refrigeration when it is about half-firm to reintegrate any " milk " which may

have separated.

Final product, " Sunbutter " if you desire, is spreadable easily on bread or to

top baked spuds, etc. It retains most of the taste of the butter but spreads

more easily fresh out of refrig.

I used to use the Hollywood brand of peanut oil as they place extra " E " in their

oil and is quite pure compared to the nasty soys, or corn oils on supermarket

shelves which are highl

[Guest guest]

This is probably not what you are looking for ... but on the offchance it may be, or that it will provide you with an alternative spread I will mention a butter/oil spread (made famous back in my day) by Gaylord Haeuser (sp?) as his "Sunbutter" recipe spread. Basically it was to gently melt your butter and combine with an approximately equal amount of "oil" and refrigerate, (note: different oils will firm up at room temp or refrig. temp differently .. some harder, some staying quite liquid). Stir this half and half mix about halfway through

the refrigeration when it is about half-firm to reintegrate any "milk" which may have separated.

Final product, "Sunbutter" if you desire, is spreadable easily on bread or to top baked spuds, etc. It retains most of the taste of the butter but spreads more easily fresh out of refrig.

I used to use the Hollywood brand of peanut oil as they place extra "E" in their oil and is quite pure compared to the nasty soys, or corn oils on supermarket shelves which are highly suspect for GMO and pesticides. The mix of that brand and butter provided a lot of both A and E to the diet.

I can no longer readily get that brand so have been experimenting with different oils which is where I've found a lot of difference in how quickly and solidly they firm up, i.e., some get as hard as the butter when refrigerated so defeat the spreadability purpose. With the 50% butter it is so much "better" than the widely advertised brand supposedly better than butter, or just like butter, or however the ad goes.

Like I say .. it may NOT be as exacting as some of the answers I saw here in answer to your query, but perhaps it will fill a need.

Joyce Simmerman

There is ALWAYS a "BETTER WAY"! WE can find & make ITa "Cradle for Humanity"!

[Guest guest]

I think the butter oil referenced in the original post was based on Weston A. Price's recommendations for consuming butter oil in conjunction with cod liver oil to get the maximum synergistic benefit of both. This is how Green Pastures (http://www.greenpasture.org/retail/?t=products) promotes their butter oil as well. Green Pastures does not use heat in their extraction process, however.In regards to a spreadable butter, I keep my butter in a butter bell (aka butter jar, butter keeper, or butter crock) on the counter top. The butter hangs inverted in cup, suspended over a bottom cup of water, which keeps it fresh for up to a month, as long as you change the water every three days. Amazon sells them for $8-$22. Most of the year in Miami, the butter in my butter bell is extremely soft, almost like mayo, but during the winter, it becomes a smooth

peanut butter texture. I didn't enjoy the taste of my raw butter when kept this way, as it tended to "culture" and get very "gamey" smelling after a week. I don't notice any odor when I keep my pasteurized butter this way. So, I have resigned to keeping my raw butter in the fridge and not having a spreadable version so readily available.Kind regards,Subject: RE: Re:Butter OilTo: RawDairy Date: Friday, January 15, 2010, 9:31 PM

there was another web page that referd to butter

oil but it was refined canola oil

Re:Butter Oil

This is probably not what you are looking for ... but on the offchance it may be, or that it will provide you with an alternative spread I will mention a butter/oil spread (made famous back in my day) by Gaylord Haeuser (sp?) as his "Sunbutter" recipe spread. Basically it was to gently melt your butter and combine with an approximately equal amount of "oil" and refrigerate, (note: different oils will firm up at room temp or refrig. temp differently .. some harder, some staying quite liquid). Stir this half and half mix about halfway through

the refrigeration when it is about half-firm to reintegrate any "milk" which may have separated.

Final product, "Sunbutter" if you desire, is spreadable easily on bread or to top baked spuds, etc. It retains most of the taste of the butter but spreads more easily fresh out of refrig.

I used to use the Hollywood brand of peanut oil as they place extra "E" in their oil and is quite pure compared to the nasty soys, or corn oils on supermarket shelves which are highl