Make Your Own Butter! Learn To Embrace Fat!

Do you know that we have been eating saturated fat for thousands of years? Sadly, these healthy fats were banned some time ago because of a false belief that they were responsible for heart disease. However, new data shows what a mistake this was.

Eating saturated fats actually raises our blood levels of HDL, this is the good cholesterol. Raising your HDL lowers your risk of heart disease. The American Journal of CLINICAL NUTRITION reported that meta-analysis of prospective epidemiologic studies showed that 21 studies point to the fact there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of stroke, cardiovascular disease, of coronary heart disease.

Saturated fats are less likely to react with oxygen than unsaturated fats. Which means when cooking in high heat you do your health a favor by using coconut oil or butter.  Because when unsaturated fats react with oxygen during high heat cooking, they form toxic byproducts and spoil quickly.

The reality is that many foods that are good for us are naturally high in saturated fat.  In addition they are packed with fat soluble vitamins A, E and K2.

Lastly, we have been fed the lie that high fat diets make us fat. Unfortunately, they are only telling you half the truth. What they are neglecting to tell you is that what makes them fattening is that these diets are high in sugar and refined carbs too. When you combine saturated fat with a high carb diet you are putting your body in harms way.

In reality diets that are high in fat and low in carbs can actually help you lose any extra weight. You change your body to become a fat burner instead of a sugar burner.  Diets that are high in saturated fat and low carbs have been shown to improve all biomarkers of health more effectively than low fat diets.

Here is a fun and tasty way of making your own butter.

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  1. Get your hands on a container of heavy cream. Look for one that is plain, without added sugar.
  2. Chill your bowl (preferably glass or heavy stainless steel) in the refrigerator prior to butter making. Make sure you use a large bowl, since the cream will expand with air before it turns into butter. 
  3. Whip it up. Using an electric mixer, whip up until it gets stiff. Slow down the mixer as you go along.

Butter is beginning to form

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Straining butter from buttermilk

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Washing of the butter with ice cold water

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Butter is washed and excess water is squeezed out

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Leftover rich real buttermilk

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Your cream will go through different stages.

    • Frothy Milk Stage
    • Whip Cream stage
    • Break Stage   When where whipped cream appear dry looking.
    • Break Down Stage  Whipping will cause the air cells to collapse into butter. The cream will suddenly turn to butter and buttermilk.  The butter separates from the buttermilk
    • Wash your butter.  This step is important because if any buttermilk remains in the butter, it will spoil quickly. Wash your butter unless you plan on using it all within 24 hours

How to wash your butter

    • Put the butter in a blender with cold water (Water that has ice in it, just remember to take out the ice before pouring into the blender. Add ½ cup of ice water at a time.
    • Blend on low speed for about a minute.
    • Drain the water out of the blender. If the water isn’t clear, add more water and repeat until it is. Note that it will take a minimum of 5 times.
    • Using your hands press any water remaining in the butter. You can also place the butter is to put it on a clean cloth and push against it.

Your butter is now ready for storage and use. Wrap in wax paper, or place in sealed container. Enjoy!

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