Typical grocery store butter is terrible for you, it doesn’t take a nutritionist to come to that simple conclusion. But contrary to popular belief, butter doesn’t have to be a bar of fat void of any nutritional value.
Wholesome, organic butter is loaded with vitamin A and short/medium chain fatty acids and, as such, can help prevent cancer and account for healthy eyes, skin, muscle tissue and teeth.
The only problem with good organic butter is that it costs a pretty penny. Fortunately we have a recipe that can help you bolster your health without breaking the bank. Trust us, your taste buds will be thanking you.
How to Make Organic Butter
- 2 cups organic heavy cream
- sea salt, to taste
- 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.
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