Guest guest Posted June 9, 2012 Report Share Posted June 9, 2012 I have a question for the group and hope I can get an accurate answer. I make my own butter and use rawmilk as it is clear to me that homogenization of fats and oils is the source of many major medical problems. I am in the process of tracking down all homogenized foods to work out of my diet and replace with the unprocessed equivalents. I can unfortunately not make enough butter from my cowshare and still have to buy butter from supermarkets to make up for the shortfall. My question is. Is the butter you buy in supermarkets made from homogenized cream/milk or is it made from non-homogenized milk/cream. What I want to make sure of is that if I have to buy butter that it is at least made from raw milk or second best pasteurized milk which is not homogenized yet as I have no clue how the factories make their butter. Thanks Quote Link to comment Share on other sites More sharing options...
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