Re: I made cultured butter!!

[Guest guest]

This has been a great conversation!

We have access to fabulous butter here, so I've never made the stuff from scratch. (I let The Yoders worry about this for me....lol.) I'm glad to know my food processor or even the blender would likely work out. The price on a cream separator/centrifuge system from Lehman's was making my heart flutter too fast.

I do have a tip concerning Butter.....

If there's any left after we gorge ourselves on it.... please note:

To cook with this wonderful living food you so meticulously made is foolish. Mix 1/4 real butter to 1 part inexpensive store butter (from a no-name local label, not Land-O-Lakes, please... If the stuff melts into soft goo, they put lots of water in it, so nix that brand from your list. Take full advantage of those 2fer $3 sales) for general cooking purposes. Chefs use a butter/olive oil mix as standard procedure in the sauté pan.

This Living Butter is for melting on toast, or slathering on mashed potatoes, or over fresh sourdough bread, or even tossing into your smoothies. It's so fabulous over popcorn..... especially after it starts to "turn".

If it starts to get "strong", do not throw it out, but use it to "spike" your next batch.

I've used this technique to restore conventional butter back to some form of life too.

Just sit out at room temp, and mash/mix together. Nothing fancy is needed.

You can prevent this "souring" by mixing in some unheated Living Honey either while you are making the butter, or after it's past its prime. That stuff will definitely be gone before you know it.....

--Terry

Thank you all for the great advice. I made my first butter using raw cream from Organic Pastures. I cultured the cream on the countertop using Fil Mjolk (Piima) culture that makes crème fraiche, for a day and a half. I churned it in my cuisinart, and rinsed it with cold water. It is delicious. I’m so proud of myslef I can’t feel the floor.Life can be so exciting. Thanks again.Liz

[Guest guest]

As always YOU are brilliant Terry! I COULD NOT AGREE MORE! It pains

me to hear my friends cooking with this incredible raw butter we get, I

just wince and look down. It's kind of like not wanting to buy

pasteurized butter, going to the trouble to get raw, and then

pasteurizing it! How much sense does that make? BTW Terry, I love it

when you say, "Love, Terry" at the end of your posts. :-) Did that go

away? I need love I guess--need to hear it. LOL!

Love,

Terry L. wrote:

I made cultured butter!!

To cook

with this wonderful living food you so meticulously made is foolish.

This

Living Butter is for melting on toast, or slathering on mashed

potatoes, or over fresh sourdough bread, or even tossing into your

smoothies. It's so fabulous over popcorn..... especially after it

starts to "turn".

If it

starts to get "strong", do not throw it out, but use it to "spike" your

next batch.

I've used

this technique to restore conventional butter back to some form of life

too.

Just sit

out at room temp, and mash/mix together. Nothing fancy is needed.

You can

prevent this "souring" by mixing in some unheated Living Honey either

while you are making the butter, or after it's past its prime. That

stuff will definitely be gone before you know it.....

--Terry

[Guest guest]

>>To cook with this wonderful living food you so meticulously made is foolish. Mix 1/4 real butter to 1 part inexpensive store butter (from a no-name local label, not Land-O-Lakes, please... If the stuff melts into soft goo, they put lots of water in it, so nix that brand from your list. Take full advantage of those 2fer $3 sales) for general cooking purposes. Terry<<

I Love the thought behind your idea "Raw is to precious to cook, after all, all the benefits are lost". That said I must say that to us(atleast ) it doesn't work that way.

We got cows so that maybe we could eat dairy. My husband is allergic to store brought milk products to the point that he can't eat anything with "milk" in it, not even "cool whip". All the information I read said that he would probably have NO reaction to "raw milk" from our own cow.

Let me tell you how nervous/ overjoyed I was the first glass of milk he drank with NO reaction about fifteen months ago. And before I got those lovely cows I was making popovers with water and margarine instead of milk and butter. And I totally forgot about making "potatos and dumplings" a favourite of mine. Because it calls for milk, sour cream and butter.

Forgive me but I DO cook with raw butter, raw milk because now I can use them .

Sydnee