How to Make Butter

The steps for how to make butter are pretty easy, and even better, don’t include any kind of toxic chemicals, as the process for making margarine does.

Butter is simply the product of whipping or churning cream until the fat and liquid in the cream separate. The fat seizes together into a solid product, and the liquid part left over is called buttermilk.

Using raw cream from pasture-fed dairy cattle makes the most nutritious final product. If you don’t have access to raw cream, try to find true organic cream. Organic Valley is a good brand, or check out the Cornucopia Institute’s Organic Dairy Score Card for more brands of true organic dairy products.

Once the butterfat solidifies, you can then add salt or other flavors. You’ll have a whole, fresh food which provides many health-building nutrients.

The Details

The process of how to make butter is easy:

  1. Simply take a quart of whipping cream and place it in the bowl of a stand mixer.
  2. Whip the cream slowly at first until it begins to thicken.
  3. As it thickens, ramp up to medium speed
  4. As the mixture thickens further, ramp up to high speed until the cream separates into butterfat and buttermilk.
  5. Then separate the two products, making sure to knead all of the liquid buttermilk out of the solid butterfat.

If you are interested in more info on how to make butter, here’s a longer explanation with pictures.

The Health Benefits of Butter

Here’s a list of some of the most important nutrients in real butterfat products:

  • Butterfat contains lecithin, a substance that assists in the proper assimilation and metabolism of cholesterol and other fat constituents.
  • Butterfat also contains a number of antioxidants that protect against the free radical damage that weakens your arteries.
  • It contains all of the fat-soluble vitamins: vitamin A, vitamin E, vitamin K, and vitamin D.
  • Butterfat is also a very rich source of selenium, a vital antioxidant. It contains more per gram than herring or wheat germ. Many of the saturated fats in butter have strong anti-cancer properties.
  • Butterfat is rich in short and medium-chain fatty acid chains that have strong anti-tumor effects, and it also contains conjugated linoleic acid which gives excellent protection against cancer.
  • Butterfat contains glycosphingolipids, a special category of fatty acids that protect against gastro-intestinal infection, especially in the very young and the elderly.
  • Butterfat is a good source of iodine, in a highly absorbable form. Butterfat consumption prevents goiter in mountainous areas where the seafood is not available. In addition, vitamin A in butter is essential for the proper functioning of the thyroid gland.
  • Butterfat ensures the optimal growth of children by providing iodine, selenium, and vitamins A and D.
  • Raw butterfat contains an “anti-stiffness” factor called the Wulzen factor. This Wulzen or “anti-stiffness” factor protects against calcification of the joints as well as hardening of the arteries, cataracts, and calcification of the pineal gland. Calves fed pasteurized milk or skim milk develop joint stiffness and do not thrive. Their symptoms are reversed when raw butterfat is added to the diet.

In the butter vs margarine debate, butter is the obvious winner.

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