Ah-butter

With all the calving going on, but yet not enough cows in the parlor for cheese making, I decided to get started stocking up on raw milk grass-fed butter. What is this? This is butter made when the cows are out on grass and not pasteurized. With the larger proportion of Jersey cows' milk now in our herd, their milk makes superior butter.

What makes superior butter, you ask? Larger fat globules which the Jersey cows have. The size of the globules makes the butter 'break' into butter and buttermilk more readily than milk with smaller fat globules. And oh, the color! Butter made from cows out on grass is like egg yolks from chickens out on grass-bright yellow. Since I don't own a butter churn I use the food processor method for making butter.



Basically pure chilled cream is put into a food processor and whirred around for a few minutes until it breaks into a sloshy yellow mess of butter and buttermilk. Then it is rinsed with cool water and washed and washed and worked by hand until the liquid is out of the now solid butter. Then all that's left to do is form or package up the butter into whatever vessel you like. I like packing butter to be consumed soon in little ramekins.

Butter for storage is wrapped in freezer paper and frozen to be eaten later in the year. Visit Eatwild to learn more about the benefits of raw milk butter and other dairy products.