Home made butter
The original superfood !
Butter is one of my favourite things in the world. I can eat it spread deliciously thick on home made sourdough straight out of the oven and I am as happy as can be. Despite the bad press butter has got in the last few decades, common sense shows us that it is utter nonsense and now thankfully science is telling us that butter is better and we have no reason to fear it.
Butter used to be considered unhealthy, because it contains saturated fat.
However, this is actually not a valid argument against butter, because the saturated fat myth has been thoroughly debunked in recent years.
Butter from lovely healthy grass fed cows is one of natures most precious foods. It is packed full of healthy fats which feed the brain and give instant energy to the body. Putting a lovely knob of butter on your cooked veg allows you to absorb all the fat soluble vitamins that are present in the vegetables. If you eat vegetables without healthy fats you only get some of the nutrients. So not only is butter delicious but it increases the bio-availability of nutrients in other foods that you eat it with.
Butter is also jam packed with heart healthy fats, vitamin K2, omega 3 fatty acids, CLA or conjugated linoleic acid, which helps reduce belly fat, protects against cancer and encourages muscle growth.
It is packed with Vitamin A, which helps to maintain thyroid, adrenal and cardiovascular health.
The Vitamin K2 that butter contains supports bone density.
Vitamins A,D and E in butter, are all key antioxidants that are essential to good health. Need I say more? I could go on but I think you get the picture, I LOVE BUTTER 🙂
There are plenty of good quality organic grass fed butters available in the supermarkets the world over, my local supermarket in England has even started selling unpasteurised butter from France which I was pleasantly surprised by and delighted to see. However nothing is more satisfying than making your own. Its incredibly easy and well worth the effort, even if you don’t make it all the time its worth making every once in a while. Get the kids involved too, they love it.
*If you are going to use some of your homemade butter to make ghee, be sure to leave out the salt.
*Unsalted butter should be eaten within a few days but salted butter will last for a couple of weeks.
*For this method you are best yo use a pair of butter bats, they make the final butter look neat and tidy but they are not essential. If you don’t have any butter pats, you can just use your hands.
*Sunlight taints butter so if serving it outside, try to keep it covered, and when storing your lovely butter store it in a covered butter dish.
*To make cultured butter, which is more traditional, leave unpasteurised cream in a cool place, well covered for up to 48 hours to ripen before following the method for making butter below.
*Keep the left over buttermilk to make pancakes or soda bread
This recipe makes just under 1Kg of butter and just under 1L of buttermilk