Tuesday, February 16, 2010

I just made butter!

And I can't believe how easy it was to make butter.  I bought raw cream from my local trusted dairy farmer and whipped it up by pouring it into my kitchen-aid mixer, setting it at medium speed, and waiting for 5 minutes.  That's it.  I would tell you a bunch more directions if there were some, but that's totally it.  I added nothing and took away nothing.  Sweet cream butter emerged. It made a soft whipped butter that tasted very fresh.  

Now, if I had to start with raw milk, then I'd have to separate the cream first.  This is the tricky part, I'm assuming.  My Amish friend told me to put the milk into a wide pitcher or gallon pail in the frig. and keep skimming off the cream with a ladle a couple times a day for about 3 days, and once you get all the cream, keep it cold, and then whip it in a bowl or shake it in a covered jar until it forms butter.  Pour off any excess liquid (skim milk) and wash the butter in cold water and squeeze out all the liquid.  I haven't tried this yet.  

Butter got bad advertisement over the years of the no-fat and low-fat diet fads.  Ugh.  I remember when I believed that butter was bad for me.  That's also when I was inhaling large plates of pasta and icecream in the college cafeteria... and never seemed satisfied.  Always hungry again.  A little butter goes a long way in satisfying my appetite and giving a feeling a peace and completion at the end of a meal or snack.  It also has a lot of health benefits.  I've learned a lot of helpful information from the Weston A. Price Foundation, and this is a small section from an article on their website called "Why Butter is Better": 

"Actually butter contains many nutrients that protect us from heart disease. First among these is vitamin A which is needed for the health of the thyroid and adrenal glands, both of which play a role in maintaining the proper functioning of the heart and cardiovascular system. Abnormalities of the heart and larger blood vessels occur in babies born to vitamin A deficient mothers. Butter is America's best and most easily absorbed source of vitamin A.  Butter contains lecithin, a substance that assists in the proper assimilation and metabolism of cholesterol and other fat constituents.  Butter also contains a number of anti-oxidants that protect against the kind of free radical damage that weakens the arteries. Vitamin A and vitamin E found in butter both play a strong anti-oxidant role. Butter is a very rich source of selenium, a vital anti-oxidant--containing more per gram than herring or wheat germ."    http://www.westonaprice.org/Why-Butter-Is-Better.html


Andrea said...

Friend just gave me a copy of LancMom where I found your nice article! Our story is similar - we have 2 of 4 kids with food sensitivities - one of them has an anaphlactic response to peanuts.

Reading Nourishing Traditions gave me the info to know that I COULD help my kids through the food that they eat! It's taken us a long time with baby steps but we are seeing improvements as well!

I made butter a couple times with my kitchen aide but I must have had the speed set too high or put too much cream in cuz it sloshed everywhere - lol! I did eventually get butter though and it iissssss yummy! God food sure is good!

Nice to meet you! Thx for all the web resources you listed in your article!

Amy said...

Hi Andrea - thanks for writing. The "Nourishing Traditions" cookbook is great. I am so glad your kids are benefiting from these nutrient-dense foods. Nice to meet you too. One question for you... can your son who is allergic to peanuts eat sunflower butter? I just made some granola bars with sunflower butter that were really good and the label said it was made in a factory which was free of peanuts and all tree nuts. Just curious.

Andrea said...

We used to use Sunnybutter (the one without the added oil or sugar) all the time and I even like it better than PB. But we are now on the GAPS diet temporarily (a gut healing diet said to help cure symptoms of alllll kinds of issues, from food allergies to autism, etc.). No grains or starches (potatoes many kinds of beans) or dairy right now. No nuts or seeds yet but we will re-introduce them again next week - can't wait! It shouldn't be more than a few months before I can start making my own yogurt and ghee for them too. We are eating huge pots of stews based in bone broths and loaded with meat, veggies, and lots of fats right now - very filling!

Have you heard of this diet? I love NT but we didn't find enough healing for our 3rd child in it yet- he needs something more drastic to heal his gut and then we'll transition back to all NT.

Amy said...

Hi Andrea,
I see that you homeschool your kids in the classical style. My kids go to Veritas Academy. Are you familiar with their homeschool cirriculum? Thanks so much for telling me about the GAPS diet. I never heard of it before, but when I looked at their website, it made me think of a friend who would probably love to have that information, so I passed it along.
It's good to learn together.

Andrea said...

I looked into Veritas curriculum and really liked it. Somehow I was led to Sonlight instead this year for our 3rd grader.

And theeeeeen.... we sent him to Dayspring Academy! I just couldn't handle the load cuz the classical model seems so intensive to me and my 1st grader had need for better focus and attention from me (auditory processing delay slows her down a bit). DH and I knew that Veritas and Dayspring were available when we moved to L. County. I was too nervous about he workload at Veritas to put him there straight from homeschooling. Turns out that he was more than prepared but we don't know if we'll be keeping him there or not - we're home schoolers at heart and are hoping that the Lord asks us to bring him back home.
Glad you could use the GAPS info for someone! It isn't a lifelong diet and it's not for everyone but it seems to work wonderfully for those who'se guts need some good healing!

Lori said...

I really need to make my own butter. I remember making it for school projects in grade school, but have overlooked it as an adult. I bet yours turned out fantastic with that fresh cream.

Amy said...

It's great to hear from you Lori! I appreciate your blog.