The majority of butters sold in grocery stores is unhealthy due to the use of pasteurized milk. Homemade organic butter is healthy and contains most of the minerals and vitamins found in raw milk. Butter is full of Vitamin A, which is vital for the health of our teeth, tissues, membranes, skin, and eyes. It also plays a role in gene transcription. Butter also has medium and short chain fatty acids which can help protect against cancer.
- 2 cups of organic heavy cream
- sea salt, to taste
- Place the cream into a food processor and proceed to process for 10 minutes. It will be thick and whipped.
- Continue the processing until it becomes grainy and separates into butter milk and butter. Drain the buttermilk.
- Remove the butter and place into a clean blow. Place the butter into a colander to strain off buttermilk.
- Rinse butter with cold water, using a spoon turn the butter until the water runs clear.
- Once the butter is clean, use wooden paddles or spoons to squeeze more liquid from the butter by smashing it between the utensils. Pour the remaining liquid off.
- Store the butter into a bowl or jar and place in the fridge. This butter can last for several months before spoiling.