Eat Evolved

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You are what you eat. Eat what you've evolved to eat.

Churn the butter! Churn the butter!

March 20th, 2011 at 19:45

One of the tenets of Primal eating is that whenever possible, animal products should be either wild-caught (in the case of seafood) or grass-fed if it’s a land-dweller. Corn and soy feed ends up negatively affecting the fats in the meat. This study has some details about that, in case you’re curious.

This extends to things like milk and butter and cheese. It’s best if these things come from grassfed cows. A neat trick is knowing that anything from Ireland involves grassfed cows, due to Irish laws and regulations. The most widely available brand is Kerrygold, so you can buy that one with confidence. But if you can find a source of local grassfed dairy, making your own butter is actually a snap. We get our milk and cream from Snowville Creamery, a wonderful local dairy with grassfed cows. The milk is pasteurized at the lowest temperature possible by law, and it gets from cow to store within 48 hours. Fantastic stuff.

To make butter, all you need is a good source of cream, and a blender or food processor. Put your cream in there, and turn it on. It’ll first make whipped cream. You may want to stop your blender at that point and put a few dollops of the cream on some blueberries or strawberries. Your Toddler will thank you for the mid-morning snack. After you get to the whipped cream, point, keep going. Eventually, after about 4-5 minutes, you will notice the whipped cream start to separate into butter and liquid. Let it go for about 30 seconds more, until the butter starts to clump, and then turn off your blender. Pour the butter into a colander over a large bowl, and repeat if you have a large amount of cream–Snowville only comes in half-gallons, so I did this twice. This is what the butter looks like out of the blender.
undrained butter
Technically you could eat it like this, but to get it to keep longer, you’ll want to rinse it. Run cold water in your sink and massage the butter under it until the liquid coming out of it runs clear. This gets all the remaining liquid milk out of the butter. At this point, you can put it into a storage container and stir some salt into it if you want it salted–otherwise, just leave it be. Our half-gallon of cream made a little over a pound and a half of butter. Would have been more, were it not for me stopping for whipped cream, and then sneaking bites now and then as I worked.
finished butter
Easy, delicious, and no churn involved!

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