Food Porn: Raw Butter with Pics

Darkfire · 08-14-2009, 05:10 PM

I also make about a 1/2 pound of butter every week. As I have said in earlier posts this does not last a whole week. It's not that I eat it all, it sours. Sour butter is safe to eat but I am too afraid to try it. My farmer told me the only time raw dairy is not safe to eat is when it smells like alcohol or feet. Sour is normal, safe and full of super beneficial bacteria. Um, yeah, but...

These two jars are what I use to make butter and sour cream for the week.

This is what the cream looks like after 4 minutes of shaking. Look at that beautiful thick mass. No hand tools required my friends. By this point I am breaking a serious sweat and doing lifts behind my back to work those muscles I rarely know I have, except on Wednesday when I make butter.

Two minutes later it gets so thick I can't feel it move when I shake, but I keep going and two minutes after that it thumps and the fat has separated from the liquid.

Not done but almost.

I keep shaking getting as much of the liquid to leach out as I can.

In this picture I have tried to capture the yellow of the butter and the Grey of the buttermilk. It would have gone better if the camera cooperated. I was sweaty and it just did not obey. If you go back to the first picture the cream is well, cream colored. Now that I have made it into butter it is two different colors and textures.

This last picture is what it looks like before I hang it. This is where you would salt the butter if you choose to. Like the paneer, this will be hung for about four hours.

The buttermilk was drained into the second jar of cream, Vinegar and salt were added. This will sit out for 12-24 hours to make sour cream or crema or cream fresh. I am not quite sure which one it really is. I am still researching this. All I know is the taste is great and the shelf life is pretty decent for a raw soured product.

Unfortunately I broke the glass so you cannot see the finished sour cream this week. I will redo that next week.

Enjoy!

Darkfire · 08-14-2009, 06:31 PM

This is the missing picture I left out of the last post.

This cream isn't moving too fast. It takes about four minutes to get it to this point.

wcwendy · 08-14-2009, 06:36 PM

Quote:

Originally Posted by Darkfire

That looks yummy!

Thanks for sharing!

zudy · 08-15-2009, 06:06 AM

It looks gorgeous! I love butter but can't figure out what to do with it since toast is "out". What do you use it with?

healthymomto4 · 08-15-2009, 06:32 AM

Instead of shaking the cream... I use a hand mixer ( I cover the bowl with saran wrap and use one paddle so it won't splash everywhere, stick the paddle through a hole in the saran wrap and whisk away)... and I don't make but a little at the time. I use it to cook eggs in, saute veggies and its great on steak! I think its healthier for the rest of the family who is not low-carbing but instead..... slathering it on pancakes.

Darkfire · 08-15-2009, 09:00 AM

I add it to veggies, melt it for crab legs. I add it to soup to give it more a$$ or staying power. I use it on my cast iron. I only cook with cast iron. My cheese pots are Stainless & aluminum. When I can afford it I am switching to all Stainless for my cheese pots. Anyway I only fry cheese dry, most everything else gets a coating of butter.

I own a food processor and a blender and a mixer and whisks but I want the exercise. It makes my heart sing that I can make butter and make my triceps burn at the same time.

Oh and I eat it straight out of the jar sometimes. Nothing else required, not even a knife. Yah, my DH calls me a barbarian and I am so ok with that.

BikerAng · 08-15-2009, 09:10 AM

Yum! I use butter to cook eggs, put it on low carb pancakes/waffles, use it in low carb baked goods. I sometimes make ghee (or clarified butter) and use that for higher heat cooking (like sauteing or Indian style dishes). Make garlic herb butter and put it on veggies/fish. I use a lot of butter.

Thanks Darkfire, I'll have to try making my own. I can't get just raw cream where I normally get my raw milk. I'll have to search a little more, I'm sure I can find it somewhere.

Darkfire · 08-15-2009, 09:38 AM

Quote:

Originally Posted by BikerAng

Yum! I use butter to cook eggs, put it on low carb pancakes/waffles, use it in low carb baked goods. I sometimes make ghee (or clarified butter) and use that for higher heat cooking (like sauteing or Indian style dishes). Make garlic herb butter and put it on veggies/fish. I use a lot of butter.

Thanks Darkfire, I'll have to try making my own. I can't get just raw cream where I normally get my raw milk. I'll have to search a little more, I'm sure I can find it somewhere.

I am going to get a jar of pastuerized cream from the market soon. It won't be the dead stuff like from Wal-Mart but not raw. I'll make some butter and report back on how I do. I ran out of money this week. I am working on transitioning my cat back to raw so I had more expenses. He stopped eating, tried to starve himself. So I started with cooked human food, then raw cottage cheese. Now he's gaining weight and playing again. Today's breaky was a raw egg with raw chipped steak. He was transitioning before but rebelled. Now he has told me (by refusing all kibble no matter the brand) he is ready to try again.

BikerAng · 08-16-2009, 09:04 AM

I can get some very nice grass fed not homogenized local cream here, but it's slow-batch pasteurized. It's extremely thick. They sell their dairy products at the Farmer's Market and my local small grocery store. I actually bought some of their hand made butter, it was delish - but I could make it much cheaper from their cream. I'm curious how you do with pasturized. I haven't had a chance to make the Paneer yet, need to get milk and do it!

Your poor little kitty! I hope he feels better soon.

debkeversole · 08-16-2009, 09:13 AM

that is so awesome!

Houston Heather · 08-16-2009, 10:23 AM

My cats did fantastic when I got them off the grains. I'm convinced I got at least anothere year with Frosty as a result.

Darkfire, you are really an inspiration to me. Just battling my hive thing has taken so much out of me, and you're focusing on healing yourself in the best way possible. You've inspired me to really look what I'm putting in my mouth and clean up my WOE.

Su11 · 08-16-2009, 10:30 AM

That is awesome!!! I'm drooling for some butter or creama now!

DiamondDeb · 08-16-2009, 03:24 PM

I think I'm just going to move in with you, DarkFire...

debkeversole · 08-16-2009, 06:07 PM

Quote:

Originally Posted by DiamondDeb

I think I'm just going to move in with you, DarkFire...

me too!!

BikerAng · 08-16-2009, 07:53 PM

me three!

Darkfire · 08-17-2009, 09:35 PM

Quote:

Originally Posted by BikerAng

I can get some very nice grass fed not homogenized local cream here, but it's slow-batch pasteurized. It's extremely thick. They sell their dairy products at the Farmer's Market and my local small grocery store. I actually bought some of their hand made butter, it was delish - but I could make it much cheaper from their cream. I'm curious how you do with pasturized. I haven't had a chance to make the Paneer yet, need to get milk and do it!

Your poor little kitty! I hope he feels better soon.

Kitty just tore up some raw chicken he looks so good now. Even the 20 yr old is telling me she is sick of her food again. She is going raw and I am not even tempting her...she just wants it. She has eaten gluten free fancy feast all her life with raw here and there, she is wanting more and more raw...She is 20 I give her what she wants....

meb2004 · 08-31-2009, 07:29 AM

darkfire, you can freeze the butter that way you can use it longer and not be afraid of the souring

also, the more of the buttermilk you squeeze out the longer it will last.

24Fan · 08-31-2009, 01:18 PM

I had to peek at this post

That looks awesomely tasty, DF!

I put butter on my steak too

Darkfire · 08-31-2009, 01:20 PM

It is the best butter I have ever had, but I cannot have it right now....dang vitamin issues.

08-14-2009, 05:10 PM	#1
Darkfire MAJOR LCF POSTER! Join Date: Jul 2002 Location: Baltimore, Maryland 21225 Posts: 1,680 Gallery: Darkfire Stats: 319/256/137 WOE: Organic, Lowerish Carb, Gluten Free Start Date: June 1 09	Food Porn: Raw Butter with Pics I also make about a 1/2 pound of butter every week. As I have said in earlier posts this does not last a whole week. It's not that I eat it all, it sours. Sour butter is safe to eat but I am too afraid to try it. My farmer told me the only time raw dairy is not safe to eat is when it smells like alcohol or feet. Sour is normal, safe and full of super beneficial bacteria. Um, yeah, but... These two jars are what I use to make butter and sour cream for the week. This is what the cream looks like after 4 minutes of shaking. Look at that beautiful thick mass. No hand tools required my friends. By this point I am breaking a serious sweat and doing lifts behind my back to work those muscles I rarely know I have, except on Wednesday when I make butter. Two minutes later it gets so thick I can't feel it move when I shake, but I keep going and two minutes after that it thumps and the fat has separated from the liquid. Not done but almost. I keep shaking getting as much of the liquid to leach out as I can. In this picture I have tried to capture the yellow of the butter and the Grey of the buttermilk. It would have gone better if the camera cooperated. I was sweaty and it just did not obey. If you go back to the first picture the cream is well, cream colored. Now that I have made it into butter it is two different colors and textures. This last picture is what it looks like before I hang it. This is where you would salt the butter if you choose to. Like the paneer, this will be hung for about four hours. The buttermilk was drained into the second jar of cream, Vinegar and salt were added. This will sit out for 12-24 hours to make sour cream or crema or cream fresh. I am not quite sure which one it really is. I am still researching this. All I know is the taste is great and the shelf life is pretty decent for a raw soured product. Unfortunately I broke the glass so you cannot see the finished sour cream this week. I will redo that next week. Enjoy!

08-15-2009, 09:00 AM	#6
Darkfire MAJOR LCF POSTER! Join Date: Jul 2002 Location: Baltimore, Maryland 21225 Posts: 1,680 Gallery: Darkfire Stats: 319/256/137 WOE: Organic, Lowerish Carb, Gluten Free Start Date: June 1 09	I add it to veggies, melt it for crab legs. I add it to soup to give it more a$$ or staying power. I use it on my cast iron. I only cook with cast iron. My cheese pots are Stainless & aluminum. When I can afford it I am switching to all Stainless for my cheese pots. Anyway I only fry cheese dry, most everything else gets a coating of butter. I own a food processor and a blender and a mixer and whisks but I want the exercise. It makes my heart sing that I can make butter and make my triceps burn at the same time. Oh and I eat it straight out of the jar sometimes. Nothing else required, not even a knife. Yah, my DH calls me a barbarian and I am so ok with that. Last edited by Darkfire; 08-15-2009 at 09:02 AM.. Reason: hit return too soon as usual.

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

08-14-2009, 06:31 PM	#2
Darkfire MAJOR LCF POSTER! Join Date: Jul 2002 Location: Baltimore, Maryland 21225 Posts: 1,680 Gallery: Darkfire Stats: 319/256/137 WOE: Organic, Lowerish Carb, Gluten Free Start Date: June 1 09	This is the missing picture I left out of the last post. This cream isn't moving too fast. It takes about four minutes to get it to this point.

08-15-2009, 06:06 AM	#4
zudy Senior LCF Member Join Date: Mar 2007 Posts: 187 Gallery: zudy WOE: vlc	It looks gorgeous! I love butter but can't figure out what to do with it since toast is "out". What do you use it with?

08-15-2009, 06:32 AM	#5
healthymomto4 Junior LCF Member Join Date: Aug 2009 Location: N.C. Posts: 9 Gallery: healthymomto4 Stats: 200/186/150 WOE: Atkins Start Date: August 2008	Instead of shaking the cream... I use a hand mixer ( I cover the bowl with saran wrap and use one paddle so it won't splash everywhere, stick the paddle through a hole in the saran wrap and whisk away)... and I don't make but a little at the time. I use it to cook eggs in, saute veggies and its great on steak! I think its healthier for the rest of the family who is not low-carbing but instead..... slathering it on pancakes.

08-15-2009, 09:10 AM	#7
BikerAng Major LCF Poster! Join Date: Jul 2008 Location: Duvall, WA Posts: 2,592 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	Yum! I use butter to cook eggs, put it on low carb pancakes/waffles, use it in low carb baked goods. I sometimes make ghee (or clarified butter) and use that for higher heat cooking (like sauteing or Indian style dishes). Make garlic herb butter and put it on veggies/fish. I use a lot of butter. Thanks Darkfire, I'll have to try making my own. I can't get just raw cream where I normally get my raw milk. I'll have to search a little more, I'm sure I can find it somewhere.

08-16-2009, 09:04 AM	#9
BikerAng Major LCF Poster! Join Date: Jul 2008 Location: Duvall, WA Posts: 2,592 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	I can get some very nice grass fed not homogenized local cream here, but it's slow-batch pasteurized. It's extremely thick. They sell their dairy products at the Farmer's Market and my local small grocery store. I actually bought some of their hand made butter, it was delish - but I could make it much cheaper from their cream. I'm curious how you do with pasturized. I haven't had a chance to make the Paneer yet, need to get milk and do it! Your poor little kitty! I hope he feels better soon.

08-16-2009, 09:13 AM	#10
debkeversole Way too much time on my hands! Join Date: Feb 2006 Location: southern ky Posts: 49,317 Gallery: debkeversole Stats: 370/285/199 WOE: 8/29/11 R9P2 HCG diet Start Date: 10-8-09	that is so awesome!

08-16-2009, 10:23 AM	#11
Houston Heather Guest Join Date: Jun 2003 Location: Houston Posts: 9,854 Gallery: Houston Heather Stats: 228/166/160 Waist: 42/31/31 WOE: Atkins 2002 Ongoing Weight Loss/pre maintenance Start Date: Feb 26, 2008 (second and last time)	My cats did fantastic when I got them off the grains. I'm convinced I got at least anothere year with Frosty as a result. Darkfire, you are really an inspiration to me. Just battling my hive thing has taken so much out of me, and you're focusing on healing yourself in the best way possible. You've inspired me to really look what I'm putting in my mouth and clean up my WOE.

08-16-2009, 10:30 AM	#12
Su11 Way too much time on my hands! Join Date: Mar 2001 Location: Outside Perimeter Atlanta Georgia Posts: 14,972 Gallery: Su11 Stats: Total loss- 65 (since Sept 05) WOE: General lower carb- fructose limited	That is awesome!!! I'm drooling for some butter or creama now!

08-16-2009, 03:24 PM	#13
DiamondDeb Fat Burning Machine Extraordinaire! Join Date: Jun 2002 Posts: 69,713 Gallery: DiamondDeb	I think I'm just going to move in with you, DarkFire...

08-16-2009, 07:53 PM	#15
BikerAng Major LCF Poster! Join Date: Jul 2008 Location: Duvall, WA Posts: 2,592 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	me three!

08-31-2009, 07:29 AM	#17
meb2004 Senior LCF Member Join Date: Mar 2007 Location: kentucky Posts: 776 Gallery: meb2004 Stats: 146 / 135 5'9" WOE: weston price / whole foods Start Date: February 2004	darkfire, you can freeze the butter that way you can use it longer and not be afraid of the souring also, the more of the buttermilk you squeeze out the longer it will last.

08-31-2009, 01:18 PM	#18
24Fan Very Gabby LCF Member!!! Join Date: Oct 2004 Posts: 3,634 Gallery: 24Fan Stats: from 2004 to 2006 lost 118 lbs. Maintaining WOE: Atkins, low carb maintaining Start Date: 2004	I had to peek at this post That looks awesomely tasty, DF! I put butter on my steak too

08-31-2009, 01:20 PM	#19
Darkfire MAJOR LCF POSTER! Join Date: Jul 2002 Location: Baltimore, Maryland 21225 Posts: 1,680 Gallery: Darkfire Stats: 319/256/137 WOE: Organic, Lowerish Carb, Gluten Free Start Date: June 1 09	It is the best butter I have ever had, but I cannot have it right now....dang vitamin issues.