How to make butter with raw fresh or cultured cream...
Beat the cream with a wire whisk or spoon...
Keep beating...it will start to "curdle"
.and keep on beating till the liquid buttermilk seperates out..
keep on beating till the butter "granules" clump together and the buttermilk can be poured off
Wash the butter with water to get rid of traces of buttermilk
butter!
I made this a couple of weeks ago..since it's coming onto autumn/winter now I won't be eating much butter/dairy as it won't be grassfed (fresh grass anyway) so the raw dairy will be alot lower in nutrients. That said, I havn't been eating much dairy fat lately (this summer) anyway except the odd bit of butter or ghee (made at low temps to maintain the "rawness"). I much prefer meat and getting most of my fat from actual meat (hide fat/suet) as opposed to dairy. In the summer though I think raw/grassfed butter and ghee are decent ways to up the fat, esp since they're full of nutrients like vitamin A, CLA, the Wulzen factor, beneficial bacteria, etc.
Beat the cream with a wire whisk or spoon... 
Keep beating...it will start to "curdle"
.and keep on beating till the liquid buttermilk seperates out..
keep on beating till the butter "granules" clump together and the buttermilk can be poured off
Wash the butter with water to get rid of traces of buttermilk
butter!I made this a couple of weeks ago..since it's coming onto autumn/winter now I won't be eating much butter/dairy as it won't be grassfed (fresh grass anyway) so the raw dairy will be alot lower in nutrients. That said, I havn't been eating much dairy fat lately (this summer) anyway except the odd bit of butter or ghee (made at low temps to maintain the "rawness"). I much prefer meat and getting most of my fat from actual meat (hide fat/suet) as opposed to dairy. In the summer though I think raw/grassfed butter and ghee are decent ways to up the fat, esp since they're full of nutrients like vitamin A, CLA, the Wulzen factor, beneficial bacteria, etc.
10 September 2009 at 12:50
We started using Yeo Valley butter this summer and I'm interested to see whether it will vary over the winter as currently it is the softest butter I have found and IIRC Weston A Price found that it was generally softer in the summer/when the cows were grass fed. Having said that, anchor is supposed to be 100% grass fed and it is always rock solid.
18 January 2010 at 08:13
Makes me hungry just looking at it.