Making butter is quite easy but for some reason I’ve always viewed it as wasteful and unpractical. I guess I just assumed making butter requires you to use raw milk in it’s entirety (and raw milk is quite the commodity!). Plus, only a small portion of butter results from the whole gallon of milk and I was under the impression the liquid left over once the butter separates is a waste product.
I’ve never felt inclined to make butter myself. Yet I LOVE me some raw butter and as of late it’s been pretty hard to come by… and it so good for you.
The most healthful raw butter is a springtime commodity in the milking world.
Cows fed on rapidly growing spring grass produce milk that contains high levels of beta carotene and five times the amount of CLA, an essential fatty acid that has a strong anti-cancer properties.