Most of the butter found in grocery stores is not healthy, because it is made frompasteurized milk. Since homemade organic butter retains a lot of the vitamins and minerals present in raw milk, it's incredibly healthful. Butter contains a lot of vitamin A. The health of our teeth, skin, tissues, membranes, and eyes depends on vitamin A. It contributes to the transcription of genes. The majority of the fatty acids in butter are short and medium chain. These fats have anti-cancer properties.
Ingredients
- 2 cups organic heavy cream
- sea salt, to taste
Method
- Pour cream into food processor and process for about 10 minutes. It will turn to a thick whipped cream first.
- Continue processing until it turns grainy and separate into butter and butter milk. Drain buttermilk from butter.
- Scrape butter from the sides. Put in a clean bowl. Place your butter into a colander and strain off the buttermilk.
- Rinse the butter with cold water, gently turning the butter with a spoon while the cold water runs over it until the water runs clear.
- When the butter is clean, squeeze more liquid from butter using wooden paddles or spoons to smash butter and pour off liquid.
- You can keep it in a jar or bowl, and store it in the fridge, or the freezer. This type of butter can last for several months before going bad.