Butter

[Guest guest]

Bella,

can you provide the name of this butter, manufacturer etc.

I'd like to see if I can get it here in the UK

TIA

Dedy

----- Original Message -----

From: belladormente <belladormente@...>

Sent: Thursday, January 30, 2003 11:24 PM

Subject: Butter

I found an excellent butter from Italy but it has to be frozen when

shipped due to USDA restrictions as it is not fully pasteurized,

would this affect it at all? It is from grass fed cows and it is

cultured as well.

[Guest guest]

Sure, it is made by Occelli Agrinatura it has a white wrapper with a

picture of flowers and it says Burro Occelli on it. Here is their

website www.occelli.it

Bella

> Bella,

> can you provide the name of this butter, manufacturer etc.

> I'd like to see if I can get it here in the UK

> TIA

> Dedy

>

> ----- Original Message -----

> From: belladormente <belladormente@h...>

>

> Sent: Thursday, January 30, 2003 11:24 PM

> Subject: Butter

>

>

> I found an excellent butter from Italy but it has to be frozen

when

> shipped due to USDA restrictions as it is not fully pasteurized,

> would this affect it at all? It is from grass fed cows and it

is

> cultured as well.

>

>

>

[Guest guest]

Thanks Bella,

went to the Occelli site and from the pictures I knew that we've got it here in

one of the better supermarket chains (Waitrose).

however, I couldn't find any info about the butter being 'not fully pasteurized'

as you wrote. where did you find that info?

I actually bought that butter once and indeed it's very tasty but the colour was

very pale. still it seems the cows are grass fed (hay in winter) so that's a

good one.

TIA

Dedy

----- Original Message -----

From: belladormente <belladormente@...>

Sent: Friday, January 31, 2003 3:57 PM

Subject: Re: Butter

Sure, it is made by Occelli Agrinatura it has a white wrapper with a

picture of flowers and it says Burro Occelli on it. Here is their

website www.occelli.it

Bella

> Bella,

> can you provide the name of this butter, manufacturer etc.

> I'd like to see if I can get it here in the UK

> TIA

> Dedy

>

> ----- Original Message -----

> From: belladormente <belladormente@h...>

>

> Sent: Thursday, January 30, 2003 11:24 PM

> Subject: Butter

>

>

> I found an excellent butter from Italy but it has to be frozen

when

> shipped due to USDA restrictions as it is not fully pasteurized,

> would this affect it at all? It is from grass fed cows and it

is

> cultured as well.

>

>

>

[Guest guest]

I think it is under The dairy then it is under how butter is made.

Yes it is very pale in color but I found it to be very soft and

creamy.

> Thanks Bella,

> went to the Occelli site and from the pictures I knew that we've

got it here in one of the better supermarket chains (Waitrose).

> however, I couldn't find any info about the butter being 'not

fully pasteurized' as you wrote. where did you find that info?

> I actually bought that butter once and indeed it's very tasty but

the colour was very pale. still it seems the cows are grass fed (hay

in winter) so that's a good one.

> TIA

> Dedy

>

[Guest guest]

I just thought about it for a second. The butter would be pale in

the winter and a golden color in the spring. That makes sense, they

feed hay in the winter and grass in spring and summer.

> I think it is under The dairy then it is under how butter is

made.

> Yes it is very pale in color but I found it to be very soft and

> creamy.

>

>

>

> --- In , " Rundle " <Dpdg@b...>

wrote:

> > Thanks Bella,

> > went to the Occelli site and from the pictures I knew that we've

> got it here in one of the better supermarket chains (Waitrose).

> > however, I couldn't find any info about the butter being 'not

> fully pasteurized' as you wrote. where did you find that info?

> > I actually bought that butter once and indeed it's very tasty

but

> the colour was very pale. still it seems the cows are grass fed

(hay

> in winter) so that's a good one.

> > TIA

> > Dedy

> >

[Guest guest]

Trader Joe's in Chicago carries organic butter that is pasteurised, but also

cultured. That would be a good compromise, right? It is affordable too and

it is delicious.

Where do you get lamb livers? Does anyone know where to get Lamb in bulk in

the Chicago area / Northwest Indiana (we like Lamb, but none of us cares for

beef)?

Thank you,

[Guest guest]

Zamani-

>Does anyone use (or have opinions about the use of ) Butter.I mean

>unsalted and organic butter?

Try to find raw grass-fed butter from fertile fields. The darker the

yellow/orange color the better provided no colorings are added. Butter can

be a supremely good health food.

-

[Guest guest]

And to think all these years we've been led to believe fat was bad! I've

seen so many little kids climb up on a kitchen counter to scoop their fingers in

the butter. All along they were the smart ones!

[Guest guest]

I have a question about butter... the raw butter I can get is 10.00 a

pound. It gets pretty pricy to use it in baking. I am wondering if the

benefits of raw are destroyed in baking anyway and I should just buy

organic butter (at only about 5.00 a pound) for that.

I still can't help feeling a bit guilty about all the butter but I was

using flax seed oil a good deal and didn't feel guilty about that!

-----Original Message-----

From: amandasiemens [mailto:amandasiemens@...]

You know one thing I love about all this? BUTTER! I can stop feeling

guilty about putting half a pound of butter (and lots of milk, now

full fat raw) in my mashed potatoes (and the other half on top of

them) *drooling*

(who might be able to get the book tommorow!!!!!!!)

[Guest guest]

You would be better off to buy a grassfed butter like Kerrygold instead of an

organic butter, then you are still getting the Activator X and it would be

more likely the omega-6 and omega-3 ratio would be closer to the 1:1 ratio we

are striving for. Grass fed butter is also a source of CLA. Just because it's

organic doesn't mean the animals are grass fed. In fact, many of the organic

herds are confinement herds that are fed lots of grain, soy and past due

organic baked goods.

[Guest guest]

Check Trader Joes

[Guest guest]

Are you sure it's grassfed? It's not raw, though, is it?

I'll have a closer look at it next time I go food-shopping

CU Anja

> You would be better off to buy a grassfed butter like Kerrygold

[Guest guest]

IMO, KerryGold is EXCELLENT commercial butter. It is not raw, but is

grassfed (I think most, if not all, Irish dairy products are grass-fed) and

it tastes delicious. I do not bake with raw butter because it is too

expensive and should be eaten raw. Raw butter also doesn't come in sticks,

so it's harder to measure!

Re: butter

> Are you sure it's grassfed? It's not raw, though, is it?

> I'll have a closer look at it next time I go food-shopping

> CU Anja

>

>

> > You would be better off to buy a grassfed butter like Kerrygold

>

>

>

>

>

>

[Guest guest]

I've not ever noticed that brand at whole foods but I'll look. If it's

close to what I pay for raw butter I'll just stick with that.

Thanks,

-----Original Message-----

From: BrenRuble@... [mailto:BrenRuble@...]

You would be better off to buy a grassfed butter like Kerrygold instead

of an

organic butter, then you are still getting the Activator X and it would

be

more likely the omega-6 and omega-3 ratio would be closer to the 1:1

ratio we

are striving for

[Guest guest]

I just bought some today (I think the normal butter at the store was

0,85 Euro and that was 1,19 Euro or something around there.

Well, it has a homepage www.kerrygold.com so I went and had a look and

it actually says the cows are MAINLY grassfed, which sounds like they

get something else additionally in winter.

Haven't tried it, yet, though.

CU Anja

--- In , " " <jc137@n...>

wrote:

> IMO, KerryGold is EXCELLENT commercial butter. It is not raw, but is

> grassfed (I think most, if not all, Irish dairy products are

grass-fed) and it tastes delicious.

>

[Guest guest]

> Re: butter

>

>

>I just bought some today (I think the normal butter at the store was

>0,85 Euro and that was 1,19 Euro or something around there.

>Well, it has a homepage www.kerrygold.com so I went and had a look and

>it actually says the cows are MAINLY grassfed, which sounds like they

>get something else additionally in winter.

They might, but judging by the color, they get mostly grass. Kerry Gold is

significantly yellower in the winter than my local raw butter that's mostly

grass/hay-fed.

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

“The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times.” --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

>

[Guest guest]

> does anyone know of a source of raw butter that actually TASTES good, i

> hate to say, as good as supermarket market? ouch. it hurts to say

> that.

>

> laura

Hey ,

I use Organic Pastures butter and I'm not crazy about the taste either. It

was out of stock a couple weeks ago so I tried an imported butter I found at

my Whole Foods. The label says " Cadi Sweet Butter - From the Pristine

Pastures in the Pyrenees Mountains of Catalonia, Spain. " This butter

completely blew me away... I kept sneaking into the kitchen with my spoon

and eating another scoop. My husband loved it too and my son liked the

taste better as well. The only ingredient listed is fresh cream. It tastes

to me like a cultured butter. Two questions to anyone who may know here -

1) is there any way to know if it is raw or not? I have heard on the

imported cheeses that if it does not say it's pasteurized it's probably raw

and 2) why can't Organic Pastures or anyone else around here make butter

that tastes this good?

Good butter hunting,

Kim

[Guest guest]

Kim,

< The only ingredient listed is fresh cream. It tastes

to me like a cultured butter. Two questions to anyone who may know here -

1) is there any way to know if it is raw or not? I have heard on the

imported cheeses that if it does not say it's pasteurized it's probably raw

and 2) why can't Organic Pastures or anyone else around here make butter

that tastes this good?

1) I don't know about cheese, but I believe there's a law against

importing butter into the U.S. that isn't pasteurized. There's a famous

French company (the name escapes me right now) that pasteurizes only the

butter being sent to us.

2) OP has mostly Holsteins, and that may be the determining factor in

taste. And/or the California grass?

http://www.taichi4seniors.com

[Guest guest]

I too prefer the taste of imported butter vs. raw from PA (grassfed,

jersey, etc.) I love KerryGold and Devonshire from England. I find

that the raw butter has a slightly " off " taste, but I eat it anyway.

[Guest guest]

My favorite butter is Kerrygold. I agree Organic Pastures doesn't taste so

good, but like others, I use it anyway. I eat Kerrygold whenever OP is out

of stock, and to be honest, I don't look for it all that hard. <G> I wish

they'd change cows or pasture or something and make it taste like Kerrygold.

Christie

Caber Feidh ish Deerhounds

Holistically Raising Our Dogs Since 1986

http://www.caberfeidh.com

http://doggedblog.com

[Guest guest]

I also find the taste of raw butter course and 'cow-ey.' My husband and

daughter wouldn't eat it either. But now my daughter will only eat my

homemade raw butter and it does have a mild taste (ancient short horn cows).

I wash it really well. Perhaps that has something to do with it? I make mine

in the food processor and it's very easy. If you can get raw milk you might

try that and save some money too.

Elaine

> My favorite butter is Kerrygold. I agree Organic Pastures doesn't taste so

> good, but like others, I use it anyway. I eat Kerrygold whenever OP is out

> of stock, and to be honest, I don't look for it all that hard. <G> I wish

> they'd change cows or pasture or something and make it taste like Kerrygold.

[Guest guest]

On Sun, 1 May 2005 14:54:21 -0700

> > does anyone know of a source of raw butter that actually TASTES good, i

> > hate to say, as good as supermarket market? ouch. it hurts to say

> > that.

> >

> > laura

Good luck. Most grass fed east coast raw butter I have had has a gamey

taste to it. Butters that I have bought from the south were better. The

couple who run the cow share program I belong to make good butter but it

is not always available. The absolutely most exquisite butter I have had

was made from Holsteins raised on California grass. The demand got so

great instead of cranking up they choose to go out of business. Really

didn't want to work that hard.

So I guess I don't have a good answer for you, LOL! Perhaps make your

own or eat the delicious grass fed butter that Kerrygold puts out.

Unfortunately it is pasteurized but it certainly looks and tastes better

than 99% of the raw butters I have had. I'm sure their soil, like New

Zealand, is phenomenal, and is what accounts for the difference.

" This is what is meant by " sacrifice " , literally, the " making sacred "

of an animal consumed for dinner. Yet sacrifice, because it dwells

on the death, is a concept often shocking to the secular modern

Western mind - to people who calmly organize daily hecatombs

of beasts, and who are among the most death-dealing carnivores

the world has ever seen. "

Margaret Visser: The Rituals of Dinner

[Guest guest]

I was just looking through my country living encyclopedia for how to make

lard when i came across this advice: for milder tasting butter, boil your

milk first. That's why you like store-bought. It's pasteurized.

Elaine

>>> does anyone know of a source of raw butter that actually TASTES good, i

>>> hate to say, as good as supermarket market? ouch. it hurts to say

>>> that.

[Guest guest]

Hi ,

we have been discussing this over on rawdairy for a few days now.

here's what we've learned:

that 'gamey' taste is very prevalent in the amish/mennonite butter.

this is because they don't refrigerate their cream while they're

separating it, and they make the butter at room temp.

i spoke with my mennonite farmer today and she said they milk the

cows and put the milk right in the separator...straight from the cow

without having refrigerated it first. then they separate the cream

at room temp and make the butter at room temp, so she confirmed it.

i have no idea how long it takes from the milking of the cow to the

putting of the fresh butter into containers. a day? 2 days? long

enough, anyway, for the cream to start to sour. what we are tasting

is SOUR butter.

the great tasting pasteurized butter from the supermarket is not sour

by virtue of the fact that is was pasteurized.

a wapf friend and i talked about this on the phone, and our goal is

to find a raw CULTURED butter, where you culture the cream into a

sour cream using a yummy culture, then you make the sour cream into

butter, with salt, thus yielding a yummy, salted, cultured butter.

but since we have no idea where to find such butter, we will probably

make it ourselves.

any suggestions where i should get my sour cream culture? i asked

this over on rawdairy and got some suggestions.

but when *I* do it, i'm going to refrigerate the process from start

to finish except when i'm culturing the cream. i don't know what

temp. that's done at anyway.

laura

-- In ,

<slethnobotanist@y...> wrote:

>

> On Sun, 1 May 2005 14:54:21 -0700

>

> > > does anyone know of a source of raw butter that actually TASTES

good, i

> > > hate to say, as good as supermarket market? ouch. it hurts to

say

> > > that.

> > >

> > > laura

>

> Good luck. Most grass fed east coast raw butter I have had has a

gamey

> taste to it. Butters that I have bought from the south were

better. The

> couple who run the cow share program I belong to make good butter

but it

> is not always available. The absolutely most exquisite butter I

have had

> was made from Holsteins raised on California grass. The demand got

so

> great instead of cranking up they choose to go out of business.

Really

> didn't want to work that hard.

>

> So I guess I don't have a good answer for you, LOL! Perhaps make

your

> own or eat the delicious grass fed butter that Kerrygold puts out.

> Unfortunately it is pasteurized but it certainly looks and tastes

better

> than 99% of the raw butters I have had. I'm sure their soil, like

New

> Zealand, is phenomenal, and is what accounts for the difference.

>

>

[Guest guest]

I am also wanting to make my own cultured butter. I tried souring the cream

with kefir, but it tasted gross. Of course, i'm having a hard time liking

kefir in general after two years of trying.

The best cultured cream I've tasted was cultured with a GEM Cultures

vegetable culture. I plan on getting some of that to try. Had a very lemony

flavor.

Elaine

>

> that 'gamey' taste is very prevalent in the amish/mennonite butter.

> this is because they don't refrigerate their cream while they're

> separating it, and they make the butter at room temp.

>

> i spoke with my mennonite farmer today and she said they milk the

> cows and put the milk right in the separator...straight from the cow

> without having refrigerated it first. then they separate the cream

> at room temp and make the butter at room temp, so she confirmed it.

> i have no idea how long it takes from the milking of the cow to the

> putting of the fresh butter into containers. a day? 2 days? long

> enough, anyway, for the cream to start to sour. what we are tasting

> is SOUR butter.

>

> the great tasting pasteurized butter from the supermarket is not sour

> by virtue of the fact that is was pasteurized.

>

> a wapf friend and i talked about this on the phone, and our goal is

> to find a raw CULTURED butter, where you culture the cream into a

> sour cream using a yummy culture, then you make the sour cream into

> butter, with salt, thus yielding a yummy, salted, cultured butter.

>

> but since we have no idea where to find such butter, we will probably

> make it ourselves.

>

> any suggestions where i should get my sour cream culture? i asked

> this over on rawdairy and got some suggestions.

>

> but when *I* do it, i'm going to refrigerate the process from start

> to finish except when i'm culturing the cream. i don't know what

> temp. that's done at anyway.

>

> laura

>

> -- In ,

> <slethnobotanist@y...> wrote:

>>

>> On Sun, 1 May 2005 14:54:21 -0700

>>

>>>> does anyone know of a source of raw butter that actually TASTES

> good, i

>>>> hate to say, as good as supermarket market? ouch. it hurts to

> say

>>>> that.

>>>>

>>>> laura

>>

>> Good luck. Most grass fed east coast raw butter I have had has a

> gamey

>> taste to it. Butters that I have bought from the south were

> better. The

>> couple who run the cow share program I belong to make good butter

> but it

>> is not always available. The absolutely most exquisite butter I

> have had

>> was made from Holsteins raised on California grass. The demand got

> so

>> great instead of cranking up they choose to go out of business.

> Really

>> didn't want to work that hard.

>>

>> So I guess I don't have a good answer for you, LOL! Perhaps make

> your

>> own or eat the delicious grass fed butter that Kerrygold puts out.

>> Unfortunately it is pasteurized but it certainly looks and tastes

> better

>> than 99% of the raw butters I have had. I'm sure their soil, like

> New

>> Zealand, is phenomenal, and is what accounts for the difference.

>>

>>

>

>

>

>

>

>

>

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