Homemade Organic Butter In Minutes

Time Magazine ran a cover story on June 23, 2014, “Eat Butter: Scientists Labeled Fat the Enemy. Why they were wrong”. Time Magazine published this dramatic change of view, which contradicted the widespread demonization of saturated fat that started in the media in the 1950s.

Homemade organic butter is delicious and packed with nutrients, such as vitamin A, as well as short and medium chain fatty acids. These fatty acids can help to protect against cancer.

How to Make Organic Butter:

Ingredients:

• 2 cups organic heavy cream
• Himalayan sea salt, to taste

Directions:

• Pour cream into food processor and process for about 10 minutes. It will turn to a thick whipped cream first.
• Continue processing until it turns grainy and separate into butter and butter milk. Drain buttermilk from butter.
• Scrape butter from the sides. Put in a clean bowl. Place your butter into a colander and strain off the buttermilk.
• Rinse the butter with cold water, gently turning the butter with a spoon while the cold water runs over it until the water runs clear.
• When the butter is clean, squeeze more liquid from butter using wooden paddles or spoons to smash butter and pour off liquid.
• Salt to taste.
• You can keep it in a jar or bowl, and store it in the fridge, or the freezer. This type of butter can last for several months before going bad.

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