butter

[Guest guest]

Interesting. I knew there was a reason I liked butter. I think it just taste better. Thanks for sharing.Sharon <saltywood8@...> wrote: Subject: ButterPass the butter ~ ~ ~ ~ This is interestingMargarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back. It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavorings.DO YOU KNOW...the difference between margarine and butter?Read on to the end...gets very

interesting!Both have the same amount of calories.Butter is slightly higher in saturated fats at 8 grams compared to 5 grams.Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.Eating butter increases the absorption of many other nutrients in other foods.Butter has many nutritional benefits where margarine has a few only because they are added!Butter tastes much better than margarine and it

can enhance the flavors of other foods.Butter has been around for centuries where margarine has been around for less than 100 years.And now, for Margarine..Very high in trans fatty acidsTriple risk of coronary heart disease.Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)Increases the risk of cancers up to five fold.Lowers quality of breast milk.Decreases immune response.Decreases insulin responseAnd here's the most disturbing fact.... HERE IS THE PART THAT IS VERY

INTERESTING!Margarine is but ONE MOLECULE away from being PLASTIC..This fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).You can try this yourself:Purchase a tub of margarine and leave it in your garage or shaded area. Within a couple of days you will note a couple of things:* no flies, not even those pesky fruit flies will go near it (that should tell you something)* it does not rot or smell differently because it has

no nutritional value; nothing will grow on it Even those teeny weeny microorganisms will not a find a home to grow. Why? Because it is nearly plastic. Would you melt your Tupperware and spread that on your toast?Share This With Your Friends.....( __________________________________________________

[Guest guest]

I know I personally would love homemade butter with saffron bread so I'd say

go for it. Sounds really delicious.

On Nov 29, 2007 11:28 AM, greyselchie <greyselchie@...> wrote:

> I made some cultured butter with the whipping cream (non ultra-

> pasteurized) left over from Thanksgiving by inoculating it with a

> couple tablespoons of stained kefir and letting it sit in a covered

> bowl over night. In the morning it was slightly thickened and tangy. I

> put it in my stand mixer and beat it with the whip until the butter

> came, strained off the buttermilk, washed it well, salted it with a

> little Fleur de Sel and packed it into my butter keeper. It is

> fantastic! I loved the Normandy butter Costco carried for a short time

> and this is just as good if not better. I have an antique butter mold.

> I wonder if a pretty mold of delicious homemade butter would be an nice

> addition to loaves of saffron bread on my cookie trays.

>

> Sheridan in The Art of Irish Cooking describes making her great

> grandmother and grandmother making butter and says that real buttermilk

> was considered an excellent hangover cure and that men suffering the

> after-effects of a wedding or wake would drive ten miles in a trap and

> pony for it. So maybe I should offer my pint jar of buttermilk as the

> Chinese auction gift at the company Christmas party?

>

>

>

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[Guest guest]

Hi Bee,

Would Dairytown butter be legal since its kosher but not organic? I too live in

Canada and the price of this butter is half what I normally pay for organic so I

am curious if its legal or not...

Thanks, nna

[Guest guest]

I have been making butter for years in my Vitamix, using raw cream from my

cows-it is lovely, sweet and rich. You can use store bought heavy cream, but I

highly recommend raw cream if you can find it. There is a link in the files

section on how to make butter. You won't ever want store butter again!

>

> Hi -

> Has anyone tried making butter with their Vitamix?  If so, how did you make it

and what were the results.

> Jan

>

[Guest guest]

Hello Jan,I get raw cow's milk cream from a local source and have made butter several times. There was a bit of a learning curve for me - the first batch didn't turn out well because I used cream that wasn't fully separated.I did a better job of separating the milk fat from the milk the second time I attempted butter (I also put my Vitamix container in the freezer for a few minutes to really cool it down before I started).Like , I LOVE home made butter - especially from raw cow's milk cream (I've never made it from pasteurized cream).A hint - if you make butter from raw cream, freeze some and only keep in the fridge what you are going to use quickly - raw butter has living cultures and sours in a few days. Now that I understand how LIVING foods are supposed to behave (food SHOULD rot) it really makes me wonder about cream and butter from the store that can sit in the fridge or on my counter (in the case of butter) for days or weeks without any real difference. Things that make you go hmmm…..There are a lot of resources/tutorials on the Internet. Google and YouTube were helpful to me as I made my first few batches. When I make fresh butter I freeze a lot (in jelly jars) - I recently used up my last batch of butter and it's time to get more raw cow's milk cream and make some more! (I also freeze the cream in jelly jars because I don't use it fast enough to prevent it from turning sour - I just use it in my coffee in the AM).Raw butter on steamed veggies - YUM!Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On May 25, 2012, at 12:48 AM, Jan Connell wrote:

Hi -Has anyone tried making butter with their Vitamix? If so, how did you make it and what were the results.Jan

[Guest guest]

Thank you - I'm going to give it a try. We have lots of farms in this area so I should not have a problem finding raw milk.Love my Vitamix!Jan From: Lea Ann Savage <lsavage@...> To:

Sent: Friday, May 25, 2012 5:16 AM Subject: Re: Butter

Hello Jan,I get raw cow's milk cream from a local source and have made butter several times. There was a bit of a learning curve for me - the first batch didn't turn out well because I used cream that wasn't fully separated.I did a better job of separating the milk fat from the milk the second time I attempted butter (I also put my Vitamix container in the

freezer for a few minutes to really cool it down before I started).Like , I LOVE home made butter - especially from raw cow's milk cream (I've never made it from pasteurized cream).A hint - if you make butter from raw cream, freeze some and only keep in the fridge what you are going to use quickly - raw butter has living cultures and sours in a few days. Now that I understand how LIVING foods are supposed to behave (food SHOULD rot) it really makes me wonder about cream and butter from the store that can sit in the fridge or on my counter (in the case of butter) for days or weeks without any real difference. Things that make you go hmmm…..There are a lot of resources/tutorials on the Internet. Google and YouTube were helpful to me as I made my first few batches. When I make fresh butter I freeze a lot (in jelly jars) - I recently used up

my last batch of butter and it's time to get more raw cow's milk cream and make some more! (I also freeze the cream in jelly jars because I don't use it fast enough to prevent it from turning sour - I just use it in my coffee in the AM).Raw butter on steamed veggies - YUM!Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On May 25, 2012, at 12:48 AM, Jan Connell wrote:

Hi -Has anyone tried making butter with their Vitamix? If so, how did you make it and what were the results.Jan

[Guest guest]

I made some fresh butter yesterday. I looooooove the fresh taste. I didn't have any raw cream, but used a lightly pasterized that I found at Whole Foods. I need to just skim the cream off my raw milk instead. Next time I will. I also froze some in small ball jars.

Try it, you will love it.

Beth

Re: Butter

Hello Jan,

I get raw cow's milk cream from a local source and have made butter several times. There was a bit of a learning curve for me - the first batch didn't turn out well because I used cream that wasn't fully separated.

I did a better job of separating the milk fat from the milk the second time I attempted butter (I also put my Vitamix container in the

freezer for a few minutes to really cool it down before I started).

Like , I LOVE home made butter - especially from raw cow's milk cream (I've never made it from pasteurized cream).

A hint - if you make butter from raw cream, freeze some and only keep in the fridge what you are going to use quickly - raw butter has living cultures and sours in a few days. Now that I understand how LIVING foods are supposed to behave (food SHOULD rot) it really makes me wonder about cream and butter from the store that can sit in the fridge or on my counter (in the case of butter) for days or weeks without any real difference. Things that make you go hmmm…..

There are a lot of resources/tutorials on the Internet. Google and YouTube were helpful to me as I made my first few batches. When I make fresh butter I freeze a lot (in jelly jars) - I recently used up

my last batch of butter and it's time to get more raw cow's milk cream and make some more! (I also freeze the cream in jelly jars because I don't use it fast enough to prevent it from turning sour - I just use it in my coffee in the AM).

Raw butter on steamed veggies - YUM!

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.BlenderLady.com

(AKA the Vitamix Lady :-)

<))><

On May 25, 2012, at 12:48 AM, Jan Connell wrote:

Hi -

Has anyone tried making butter with their Vitamix? If so, how did you make it and what were the results.

Jan

[Guest guest]

I looked through the files section but didn't find anything on butter.. I

checked recipes also, but still didn't find anything. I'm a newbie.. only been

here a few days.. could you give me some pointers on where to find the info you

mentioned on making butter from cream?

> >

> > Hi -

> > Has anyone tried making butter with their Vitamix?  If so, how did you make

it and what were the results.

> > Jan

> >

>

[Guest guest]

I might try it from pasteurized cream. A friend gave us a small tub of raw milk butter she made and my husband wouldn't eat it. I told him he ate cheese made from raw milk often but I couldn't convince him it wasn't dangerous.TerrySent from my iPadHDOn May 25, 2012, at 5:16 AM, Lea Ann Savage <lsavage@...> wrote:

Hello Jan,I get raw cow's milk cream from a local source and have made butter several times. There was a bit of a learning curve for me - the first batch didn't turn out well because I used cream that wasn't fully separated.I did a better job of separating the milk fat from the milk the second time I attempted butter (I also put my Vitamix container in the freezer for a few minutes to really cool it down before I started).Like , I LOVE home made butter - especially from raw cow's milk cream (I've never made it from pasteurized cream).A hint - if you make butter from raw cream, freeze some and only keep in the fridge what you are going to use quickly - raw butter has living cultures and sours in a few days. Now that I understand how LIVING foods are supposed to behave (food SHOULD rot) it really makes me wonder about cream and butter from the store that can sit in the fridge or on my counter (in the case of butter) for days or weeks without any real difference. Things that make you go hmmm…..There are a lot of resources/tutorials on the Internet. Google and YouTube were helpful to me as I made my first few batches. When I make fresh butter I freeze a lot (in jelly jars) - I recently used up my last batch of butter and it's time to get more raw cow's milk cream and make some more! (I also freeze the cream in jelly jars because I don't use it fast enough to prevent it from turning sour - I just use it in my coffee in the AM).Raw butter on steamed veggies - YUM!Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On May 25, 2012, at 12:48 AM, Jan Connell wrote:

Hi -Has anyone tried making butter with their Vitamix? If so, how did you make it and what were the results.Jan