Guest guest Posted March 25, 2002 Report Share Posted March 25, 2002 Ok--has anyone actually ever tasted Dr. Price's famous butter oil (created by centerfuging VERY high quality butter)? I'd love to hear more about this stuff as I am about to start taking Cod liver oil and it is supposedly best if taken with the butter oil. Why do I think it is produced commercially in New Zealand...maybe there's something in NT about this... Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2002 Report Share Posted March 27, 2002 There is no raw butter oil produced commercially anywhere - unless something has recently changed. Bianca On Mon, 25 Mar 2002 15:21:17 -0500 " " <jc137@...> writes: Ok--has anyone actually ever tasted Dr. Price's famous butter oil (created by centerfuging VERY high quality butter)? I'd love to hear more about this stuff as I am about to start taking Cod liver oil and it is supposedly best if taken with the butter oil. Why do I think it is produced commercially in New Zealand...maybe there's something in NT about this... Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2002 Report Share Posted March 27, 2002 > Ok--has anyone actually ever tasted Dr. Price's famous butter oil (created by centerfuging VERY high quality butter)? I'd love to hear more about this stuff as I am about to start taking Cod liver oil and it is supposedly best if taken with the butter oil. Why do I think it is produced commercially in New Zealand...maybe there's something in NT about this... > > > Thanks! > > > : >>>>>>>>>>>>what is the recommended daily dose of the butter oil? I'll make some tomorrow. I'd like to see what the yield is. Dennis Kemnitz > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2002 Report Share Posted March 27, 2002 At 07:33 PM 3/26/2002 -0800, Bianca wrote: >There is no raw butter oil produced commercially anywhere - unless >something has recently changed. From : Why do I think it is produced commercially in New Zealand...maybe there's something in NT about this... If you perform a search on the Internet you can find many references to Australia and New Zealand being chief producers of butter oil and related products. It seems that the butter oil may be only produced for wholesale use. For example, Anchor brand offers " Butter Oil Mist " spray cans of this butter oil with and without flavorings (near the bottom of the following web page). http://www.grocersreview.co.nz/archives/nov01_7.htm And the Australian New Zealand Food Authority (ANZFA) lists standards for the production of the butter oil -- which is alternatively named: Ghee, clarified butter, butter oil or anhydrous milk fat. At the Weston A. Price web site are several references - here's one: " Dr. Price always gave cod liver oil with butter oil, extracted by centrifuge from good quality spring or fall butter. " http://www.westonaprice.org/nutrition_guidelines/guide.html Regards, -=mark=- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2002 Report Share Posted March 27, 2002 But ghee is heated, is it not? So it would lack all the benefits of the Price-like butter oil. Ramit _________________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2002 Report Share Posted March 27, 2002 At 10:43 AM 3/27/2002 -0500, Ramit wrote: >But ghee is heated, is it not? >So it would lack all the benefits of the Price-like butter oil. Correct. I want to perform an experiment at home since I don't have a centrifuge to play around with. I think we mostly all agree that heating butter up to about 96 degrees or so would be okay to do. Since Ghee is simply " anhydrous fat " (the water and solids have been removed) it should be possible to keep the heat at 96 degrees and slowly evaporate the water from the butter. It should be liquid at that temperature too. Skimming the solids off or removing them should then be a simple matter. It might take much longer to evaporate all of the water but theoretically it's possible. Regards, -=mark=- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2002 Report Share Posted March 27, 2002 Wetzel in Nebraska has butter oil (and X-factor oil) available in season. I think several people on this list have used his butter oil in the past. He, too, used to be on this list, but I'm guessing he's no longer around, since he hasn't jumped in on this one... Can anybody help provide 's email address? He will let us know when the new butter oil is ready (in the Spring). Was Weston A. Price's " high-vitamin butter oil " raw or pasteurized? I don't remember whether Wetz's oil is raw or pasteurized, but it's made from cows on rapidly-growing grass. Ramit <supersugarjunkie@ > cc: Subject: Re: Butter oil? 03/27/2002 09:43 AM Please respond to But ghee is heated, is it not? So it would lack all the benefits of the Price-like butter oil. Ramit _________________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2002 Report Share Posted March 27, 2002 Can somebody explain (even on a purely theoretical level) what possible benefit " butter oil " would have over plain old butter? The ONLY reason that I can come up with would be shelf stability in the absence of a refrigerator. In other words, in the early 1900s, I can see why it may have been valuable to make butter oil...so that it could be kept without degradation for a longer period of time. Given the current availability of refrigeration, however, what possible benefit could there be to butter oil over plain old butter?? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2002 Report Share Posted March 27, 2002 - >Can somebody explain (even on a purely theoretical level) what possible >benefit " butter oil " would have over plain old butter? The ONLY reason that >I can come up with would be shelf stability in the absence of a >refrigerator. My only guess would be density. I don't know what fraction of butter is fat and what is water and solids, but perhaps it's possible to consume more of the fat-soluble nutrients when they're delivered in butter oil. Or perhaps absorption is easier, particularly under the tongue? But it's just as likely or more so that the only advantage was the ability to cart the oil around with him wherever he went without worrying about spoilage. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2002 Report Share Posted March 27, 2002 It's apparently tolerated by people who cannot tolerate dairy; I believe because milk proteins are absent. -- Kroyer schrieb: > Can somebody explain (even on a purely theoretical level) what possible > benefit " butter oil " would have over plain old butter? The ONLY reason that > I can come up with would be shelf stability in the absence of a > refrigerator. In other words, in the early 1900s, I can see why it may have > been valuable to make butter oil...so that it could be kept without > degradation for a longer period of time. Given the current availability of > refrigeration, however, what possible benefit could there be to butter oil > over plain old butter?? > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2002 Report Share Posted March 27, 2002 > >But ghee is heated, is it not? > >So it would lack all the benefits of the Price-like butter oil. > > Correct. I want to perform an experiment at home since I don't have a > centrifuge to play around with. I think we mostly all agree that heating > butter up to about 96 degrees or so would be okay to do. Since Ghee is > simply " anhydrous fat " (the water and solids have been removed) it should > be possible to keep the heat at 96 degrees and slowly evaporate the water > from the butter. It should be liquid at that temperature too. Skimming > the solids off or removing them should then be a simple matter. It might > take much longer to evaporate all of the water but theoretically it's possible. > > Regards, > > -=mark=- >>>>>>>>I made some butter today and it is really bright yellow. So I will warm to 96F plus or minus 5F, then centrifuge. I can centrifuge only 50 milliliters (mls)per batch. I'm wondering if 96 is too warm, so I'll watch the butter closely as it warms on a hot plate. Dennis Kemnitz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2002 Report Share Posted March 27, 2002 > - > > >Can somebody explain (even on a purely theoretical level) what possible > >benefit " butter oil " would have over plain old butter? The ONLY reason that > >I can come up with would be shelf stability in the absence of a > >refrigerator. > > My only guess would be density. I don't know what fraction of butter is > fat and what is water and solids, but perhaps it's possible to consume more > of the fat-soluble nutrients when they're delivered in butter oil. Or > perhaps absorption is easier, particularly under the tongue? > > But it's just as likely or more so that the only advantage was the ability > to cart the oil around with him wherever he went without worrying about > spoilage. > > > > - >>>I'm thinking the oil would go rancid as quick as the butter would sour. There may be natural anti-oxidants in the oil, however I doubt it. You'll have fat soluble vitamins concentrated in the oil, consuming more vitamins per spoonful. Dennis Kemnitz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2002 Report Share Posted March 28, 2002 > >But ghee is heated, is it not? > >So it would lack all the benefits of the Price-like butter oil. > > Correct. I want to perform an experiment at home since I don't have a > centrifuge to play around with. I think we mostly all agree that heating > butter up to about 96 degrees or so would be okay to do. Since Ghee is > simply " anhydrous fat " (the water and solids have been removed) it should > be possible to keep the heat at 96 degrees and slowly evaporate the water > from the butter. It should be liquid at that temperature too. Skimming > the solids off or removing them should then be a simple matter. It might > take much longer to evaporate all of the water but theoretically it's possible. > > Regards, > > -=mark=- >>>>>>>the oil is mostly on top of the tube after warming in 96F waterbath for about 15 minutes. Butter was at 76F going into the waterbath. The oil is going to solidify after and not before it comes out of the centrifuge I hope. I'm taking oil to centrifuge at 105 F. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2002 Report Share Posted March 28, 2002 > >But ghee is heated, is it not? > >So it would lack all the benefits of the Price-like butter oil. > > Correct. I want to perform an experiment at home since I don't have a > centrifuge to play around with. I think we mostly all agree that heating > butter up to about 96 degrees or so would be okay to do. Since Ghee is > simply " anhydrous fat " (the water and solids have been removed) it should > be possible to keep the heat at 96 degrees and slowly evaporate the water > from the butter. It should be liquid at that temperature too. Skimming > the solids off or removing them should then be a simple matter. It might > take much longer to evaporate all of the water but theoretically it's possible. > > Regards, > > -=mark=- >>>>>>>the oil is mostly on top of the tube after warming in 96F waterbath for about 15 minutes. Butter was at 76F going into the waterbath. The oil is going to solidify after and not before it comes out of the centrifuge I hope. I'm taking oil to centrifuge at 105 F. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2002 Report Share Posted March 28, 2002 > > >But ghee is heated, is it not? > > >So it would lack all the benefits of the Price-like butter oil. > > > > Correct. I want to perform an experiment at home since I don't have > a > > centrifuge to play around with. I think we mostly all agree that > heating > > butter up to about 96 degrees or so would be okay to do. Since Ghee > is > > simply " anhydrous fat " (the water and solids have been removed) it > should > > be possible to keep the heat at 96 degrees and slowly evaporate the > water > > from the butter. It should be liquid at that temperature too. > Skimming > > the solids off or removing them should then be a simple matter. It > might > > take much longer to evaporate all of the water but theoretically > it's possible. > > > > Regards, > > > > -=mark=- > > > > > >>>>>>>the oil is mostly on top of the tube after warming in 96F > waterbath for about 15 minutes. Butter was at 76F going into the > waterbath. The oil is going to solidify after and not before it comes > out of the centrifuge I hope. I'm taking oil to centrifuge at 105 F. >>>>>>>>>>>>>>>I posted the paragraph above earlier without signing. Dennis Kemnitz >>>>>>>>>>>>>>>As for this post:I can't tell whether there should be three or four fractions from the butter meltdown. So I can't determine the yield of butter oil at this point. It's very yellow and comprises around two-thirds of the butter. Dennis Kemnitz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2002 Report Share Posted March 28, 2002 top. I just carefully poured off the oil afterward. Hey - that was easy. > > Regards, > > -=mark=- This butter oil I made has solidified at room temp (70F). Did yours? What you going to do with the oil? Dennis Kemnitz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2002 Report Share Posted March 28, 2002 > >This butter oil I made has solidified at room temp (70F). Did yours? > >What you going to do with the oil? Dennis Kemnitz > > Yes - mine solidified. <snip> > > Since I have no troubles with whole, raw milk I will use the butter oil > (slightly hydrogenated still) as I normally do - as raw fat in my > diet. How about you? > > Regards, > > -=mark=- Mark: Maybe I'll use mine when I'm in a rush as a matter of convenience, like when the butter's too hard to spread or I don't have any bread. Not a big deal, but I doubt there's water in the oil. Try freezing a little and look for ice crystals before thawing and watch for weeping as it thaws. The oil I had on top layer solidified at room temp. and looks like coconut oil I've seen years ago (at room temp.), without the yellow color of course. Dennis Kemnitz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2002 Report Share Posted March 29, 2002 > > > Hi Guys > > Not sure if it helps but the temperature of a cow is from 101 to 102 degrees > > F. It may rise as high as 103 on a hot day. Seems to me that the nutrients > > would not be compromised heating milk at least that warm ?? > > s <<<<<<<<<<<<<<Thanks for the thought. I wanted to write back to ask whether he thought the gov would let us sell raw butter oil. With campylobacter and coliform as possible contaminants I now know that answer. What are symptoms of campylobacter food poisoning? Bacteria wouldn't grow nor thrive in 100% oil, I don't think, but one fraction of the butter oil I made has milk solids in it tooso that's of concern. Thanks again and get plenty of rest to stay ahead of that lawsuit. Dennis kemnitz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2002 Report Share Posted March 29, 2002 > I must warn you of heating to low temps on milk & milk products. make sure your > source is clean, campylobacter thrives at 85to116 degrees, as well as E=coli <<<<<<<< apparently you'd recommend chilling raw butter at 40F. We don't always refrigerate ours. Dennis Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2002 Report Share Posted March 30, 2002 > > > Hi Guys > > Not sure if it helps but the temperature of a cow is from 101 to 102 degrees > > F. It may rise as high as 103 on a hot day. Seems to me that the nutrients > > would not be compromised heating milk at least that warm ?? > > > > <<<<<<<<<<<<<<<Sorry about the double no-message post last night. By the time I finished " snipping " I thought I was ready to send. Any way thank goodness it's a new day. So when did the dairy industry start testing for Campylobacter? I studied food microbiology and quality control for dairy foods in 1976 and '77 and we didn't test for them then. Further at Mid-Am there was not any routine testing for Campylobacter in 1977,78 or 79 cause I worked at their lab then. What disease does Campylobacter cause or is there just some sort of food poisoning associated with Campylobacter? We did test for coliforms, total plate count, and antibiotics in incoming raw milk and on some producer samples. Of course we checked butterfat routinely on producers and added water occassionally on tankers and producers. On grade A co-mingled we tested every tanker for antibiotics. We did not test for E coli or any specific strains of E coli. Manufacturing grade milk was used at our plant to manufacture mozzarrella cheese and powdered lactose food and de-lactosed whey feed. Since then I've worked more with powdered products 'cause, actually, QC of dairy is complicated. It's a rich food that microorganisms love and therefore cause many complications prior to, during and after manufacture. It's best consumed almost immediately (fresh) in my opinion for so many reasons. So the rest of you folks could get a cow to go along with those two chickens in your yard! It doesn't HAVE to be a Jersey! There may be some for sale and I figure a good fair price for what they offer in nutrition yearly to a family should be around 5000 dollars a piece. Afterall it takes nearly 4 years to humanely get one into production. Don't wait! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2002 Report Share Posted April 2, 2002 > > >>>>>>>>I made some butter today and it is really bright yellow. So I > >will warm to 96F plus or minus 5F, then centrifuge. I can centrifuge > >only 50 milliliters (mls)per batch. I'm wondering if 96 is too > >warm, so I'll watch the butter closely as it warms on a hot plate. > > Hi Dennis - you may be right. I spent all day keeping a test pot warm > (about 95 degrees F.) with butter in it (using a light bulb). The milk > solids obligingly fell to the bottom in a few hours and the oil stayed on > > top. I just carefully poured off the oil afterward. Hey - that was > easy. > >>>>>>>>>>>>I used a centrifuge we use here in the lab. It's ancient and we have no manual for it so I can't tell you the RPM's or the g's I used. The oil (at 105F) cooled rather quickly (probably 2 min.) in the centrifuge in a room which was probably 68F. I'd recommend warming the room and using as many g's as possible to get a complete separation of the solids and oil within 2 min. It sounded like Mark had good luck pouring off the top. Good luck. Dennis Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2002 Report Share Posted August 21, 2002 -----Original Message----- From: Kroyer [mailto:skroyer@...] Sent: Wednesday, March 27, 2002 1:51 PM Can somebody explain (even on a purely theoretical level) what possible benefit " butter oil " would have over plain old butter? <snip> Given the current availability of refrigeration, however, what possible benefit could there be to butter oil over plain old butter?? -- I know this is old...but when I read the replies, I didn't see my idea posted: I thought one of the points to taking butter oil is that it is a highly concentrated source of fat soluble vitamins. So the benefit would be " more bang for the buck. " Price was putting it and cod liver oil under the tongues of dreadfully ill people...I think the idea is that it is as concentrated and potent as possible, and easier for a sick person to absorb just a little under the tongue than getting the equivalent amount of vitamins by eating enough regular butter. I got some butter oil from the guy in Nebraska (ordered through Radiant Life) and cod liver oil and have been taking a 1/2tsp each every morning with a 1/2tsp of virgin coconut oil for good measure. I've found that swallowing it quick and chasing it with a mouthful of kombucha helps me avoid the horrific taste of the cod liver oil. Now, I just got Henry Bieler's book Food is Your Best Medicine and he is squarely against cod liver oil as a processed, " evil smelling " snake oil. I don't feel any more or less healthy since I started taking these oils, so I don't know who's right. Jill Nienhiser Webweaver www.westonaprice.org www.realmilk.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2002 Report Share Posted August 22, 2002 At 10:48 AM 8/21/02 -0400, you wrote: >Now, I just got Henry Bieler's book Food is Your Best Medicine and he is >squarely against cod liver oil as a processed, " evil smelling " snake oil. >Jill Nienhiser I'm about halfway through FIYBM. When I saw about cod liver oil it made me think of a National Geographic show (if I remember correctly) I saw a few months ago. Was a tribal woman from a northern latitude saying she was told by her ancestors not to eat the fish livers except in winter as you would get sick. Likely because of sunshine or possibly some other lost knowledge. In FIYBM I'm where tuberculosis patients are typed for survival and its cut and dried. Not a mix like me in his typing. Maybe serious illness does this. Other parts are fascinating. Go figure! Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2010 Report Share Posted December 18, 2010 > > Worth the hype? > > Hellooo Bee. I would like to know how one can make butter oil. With high inflation soon to hit supermarket shelves, the idea of making your own food just became a little more clever. > +++Hi LukeC, Are you sure you mean " butter oil " since it is made from raw milk, by a non-heat extraction process. The raw milk is only from cows eating fresh green grass in the Spring - see this: http://www.greenpasture.org/retail/?t=products & a=line & i=butter-oil Here's my article on Butter Oil: http://www.healingnaturallybybee.com/articles/butter1.php You can make ghee yourself, which is called clarified butter, that is cooked in the oven in order to remove the proteins that some people cannot tolerate very well: http://www.healingnaturallybybee.com/articles/butter2.php The best, Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2010 Report Share Posted December 19, 2010 I have decided to use your Ghee recipe in place of butter oil (too costly). Is is *that* important to have it placed in the oven??? Luke.C. > > > > Worth the hype? > > > > Hellooo Bee. I would like to know how one can make butter oil. With high inflation soon to hit supermarket shelves, the idea of making your own food just became a little more clever. > > > +++Hi LukeC, > > Are you sure you mean " butter oil " since it is made from raw milk, by a non-heat extraction process. The raw milk is only from cows eating fresh green grass in the Spring - see this: > http://www.greenpasture.org/retail/?t=products & a=line & i=butter-oil > > Here's my article on Butter Oil: > http://www.healingnaturallybybee.com/articles/butter1.php > > You can make ghee yourself, which is called clarified butter, that is cooked in the oven in order to remove the proteins that some people cannot tolerate very well: > http://www.healingnaturallybybee.com/articles/butter2.php > > The best, Bee > Quote Link to comment Share on other sites More sharing options...
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