Butter is made of butterfat, water, and some milk proteins. Commercial butter is 80–82 percent milk fat, 16–17 percent water, and 1–2 percent milk solids other than fat (sometimes referred to as curd).
It may contain salt added directly to the butter in concentrations of 1 to 2 percent. Unsalted butter is often referred to as “sweet” butter. This should not be confused with “sweet cream” butter, which may or may not be salted. Reduced-fat, or “light,” butter at 40% fat … Well, we shall choose not to discuss that here.
In the US, butter must contain 80% minimum butterfat by law, while in France butter must be composed of at least 82% fat. Home churned butter will be right up there in the 86% range. Commercial butter is a very uniform dispersion of water in oil. The 80% target fat level and continuous churn processing require such a product.
Batch-churning cream into butter takes about 30 minutes, but it is only in the last few minutes that the butter begins to form. In Brief, the mechanical agitation of the churning process breaks down an emulsifying membrane around droplets of butterfat, allowing the butterfat to solidify as butter.
Natural Butter Recipe
2 cups organic heavy cream
Sea salt, to taste
First, put the cream into food processor and process for about 10 minutes, after which you will get a thick whipped cream. Continue processing until the mix turns grainy and it separates into butter and buttermilk. At this point, you must drain buttermilk from butter.
Put the butter into a colander and strain off the buttermilk. Then, wash the butter, turning it with a spoon while the cold water runs over until it runs clear.
As soon as the butter is clean, squeeze liquid from it with a wood spoon in order to smash it and pour off liquid. Finally, put the butter into a container and keep it refrigerated. The homemade natural butter has a long shelf life and it can last a couple of months before going bad.
A great thing about butter is that most of the kids like it, even the finicky eaters. Some children eat foods that they would not normally eat if it has some butter spread on it. You can spread a spoonful of butter on a bagel or bread toast. Or toss some fresh veggies in butter. Your kid will not refuse it.
The best butter for your children would be raw or organic butter. Pasteurization destroys all the essential nutrients. But organic butter retains all the nutrients naturally present in butter. Cultured butter is also a great option. Cultured butter contains health sustaining good bacteria like lactococcus lactis and lactobacillus planterum. These bacteria are essential for proper functioning of the body.
Modern scientific practices have identified what makes butter so special:
Great source of vitamins as well as minerals and the most important ones too!
Fatty acid source, short and medium chain which means butter is great for the immune system, metabolism and supporting the GIT (gastrointestinal tract)
Contains CLA (conjugated linoleic acid) which is anti-carcinogenic
A source of glycospingolipids which are particularly supportive against gut infections in children and promotes good digestion
A GREAT source of healthy cholesterol which is crucial for the proper growth and development of children and is needed to synthesise naturally occurring steroids in the body that are needed for protection against cancer, heart issues as well as mental illness
The X Factor as discovered by Weston Price which is a catalyst that supports the body in proper mineral utilisation
The Wurzen Factor which is present in raw animal fat is known as the “anti-stiffness” nutrient, protecting against calcification and ensures calcium is properly used in the body, an extremely important function for growing children
HOW TO MAKE BUTTER IN A JAR IN LESS THAN 5 MINUTES: