I had the pleasure of making some cultured butter yesterday. I only have about an extra half quart of cream every 3-4 days so this is what was gleaned. Obviously cultured butter is my 1st choice for several reasons. It tastes better, lasts longer (we usually eat it within 3 days but it's good for up to a week refrigerated!), it has the added benefit of probiotic bacteria, it's easier to churn, AND lastly, you get more butter!
So my process is simple, when I've got more than enough milk in my fridge for drinking, kefir, etc, I leave about3/4 gallon on the cupboard fresh from the cow, overnight to separate. In the morning I skim the cream into a clean quart jar and add a couple kefir grains (about 1tsp is fine I don't measure I just use whatever grains I have extra). I don't wash my grains anymore. I think that adding culture from the previous batch is helpful and I certainly haven't had any problems doing this. After 24 hours I remove the kefir grains from my cream, and submerge my jar in cold water. I know you've probably heard that warm/room temperature cream turns to butter quicker, but it has to be around 20 degrees to separate in a nice satisfying clump. When my cream is too warm I get tiny little clumps of butter that don't strain well and I end up adding cold water and losing my precious buttermilk. When I have my cream at the right temp I simply shake the jar, you want to "throw" the butter from one side of the jar to the other. The impact is what causes the butter to emerge. This usually takes 3-5 minutes depending on the thickness of the cream, temp, effort of shaker etc. When I feel the seperation I shake a few more times to get those clumps to coagulate, then I sift through a strainer. This buttermilk you get is actively cultured and is true buttermilk, no freeze dried starters required! It makes delicious biscuits, pancakes, etc.
Another quicker way to make butter would be to skim cream off of refrigerated milk, warm it to 20 degrees and just shake it as is. Some people don't like the taste of cultured butter or aren't used to it. You shake your jar when it is up to temperature, wash your butter thoroughly and try to get as much of the white liquid out as possible. I recommend salting this butter to taste once you have washed it. It can develope a foul taste after a few days in the fridge depending on how well you washed it, how old your cream was etc. I always recommend using the freshest, RAW cream possible, and of course cream from healthy, happy, grass fed cows.
Store "butter" has been our go to over the years when we didn't have a cow milking. It spreads differently, and can last on the cupboard for months! As much as this may have to do with pasteurization, I have a different theory, it's not butter! At the very best there may be a small amount of pasteurized cream, but for the most part, this imposter is made of transfat, vegetable oils, industrial ingredients. If someone has knowledge of what exactly is in different brands of store butter feel free to drop a note in the comments. :)
Why do I love butter so much?
Well, aside from being natures perfect fat, I'll tell you why.
"Many trace minerals are incorporated into the fat globule membrane of butterfat, including manganese, zinc, chromium, and iodine. It is rich in selenium, a trace mineral with antioxidant properties, containing more per gram than herring or wheat germ!"
"Vitamin E in butterfat, coupled with A, D, and K2, along with the much maligned cholesterol, all support fertility in both men and women. As butter consumption in the US has declined, infertility and sexual development problems have increased. If you want healthy grandchildren feed your own children plenty of butter!"- Nourishing Fats Sally Fallon
After my 1 st baby, (3 years ago) I had a stubborn 10 pounds that wouldn't leave. im happy to say that after another baby and lots of butter, raw egg yolks, fermented foods of all kinds, my weight is a stable 115lbs. I attribute this mostly to the healthy raw satiating fats that keep me energized and nourished. Yes I love greens, and I eat tons of greens in the summer months as well, you know what I slather on my steamed kale and Swiss chard? :D BUTTERRR from my grass fed cow! Without those nutrient dense fats, we don't feel satisfied enough to leave the sugar and carbs alone!
Thanks for reading let me know what you think and share your experiences with healthy fats!