We are so fortunate here in Washington State that raw milk is legal. You can purchase it right in the store from Whole Foods or PCC and at various farmers' markets. We personally buy it from a milk drop at someone's home. It comes directly from the dairy, at almost half the price of that in the stores, and it's a couple of days fresher! It is certified which means the cleanliness is regulated. It is safe and it is way more nutritious than the stuff in the super-market that has had the life cooked out of it!
Most of all it is delicious!!
For more info on raw milk check out realmilk.com
So, what is raw butter, you may ask? Well, it is butter made from raw cream. That means that it has not been pasteurized. Since I had some raw butter last weekend on Vashon Island I have been thinking about how much I loved the all grass-fed raw butter and how I could get my hands (or lips) on some more, and then I got this email!
Quote:
Well, I have discovered a new source for raw butter from grass-fed Jersey cows in PA.
Elmer and Martha King live in Pennsylvania and have cancelled their contract with Organic Valley to go all raw! In order to be sustainable, they have to sell all 1500 lbs of butter they have on hand. Let’s keep them in business!! They sell their butter for $9 lb. I just placed an order for 30 butters so that with shipping (ground) it is only $10 per pound all in. Anyone who wants to purchase some of that from me just let me know. He’ll be shipping it to me Monday, November 2nd and I will have it by the end of that week.
For those who would like to place their own individual orders, especially for my friends who do not live in Washington, here is their information:
Elmer and Martha King
814-349-4890
So there you have it. A great source for raw butter. Sorry to those of you who are North of the border - I'm not sure this could work out for you...
If you live in the Seattle area (Eastside) and want to get in on the upcoming order I can get you in contact with my friend, let me know and I will pass along the info.
While the sale of raw butter is illegal in almost every state, I have found an interesting method for making your own cultured butter at home. I think I'll give it a try!
You can find more info on cultured butter at Body Ecology.
For kefir cultures click Body Ecology and Wilderness Fmaily Naturals.
For buttermilk culture click Cheesemaking.com and GEM Cultures.
Happy Butter Making!
More info on Pasteurization: from the The Douglass Report
5 arguments against pasteurization
This is just a partial listing of the problems with pasteurization, but it should be enough for
you to get the picture.
1. Pasteurization alters the quality and structure of the milk itself. For example,
when milk is pasteurized and homogenized, the lactose sugar is converted to beta-lactose—
a form that can cause milk allergies.
when milk is pasteurized and homogenized, the lactose sugar is converted to beta-lactose—
a form that can cause milk allergies.
2. Pasteurization ruins the taste of milk. If you’ve ever had raw milk, you understand—
the pasteurized variety just isn’t the same. But beyond that, pasteurization
destroys the creaming ability of milk. It also destroys the souring bacteria of milk,
causing it to putrefy if kept long enough instead of souring normally. Pasteurization
also makes milk decompose when exposed to air.
the pasteurized variety just isn’t the same. But beyond that, pasteurization
destroys the creaming ability of milk. It also destroys the souring bacteria of milk,
causing it to putrefy if kept long enough instead of souring normally. Pasteurization
also makes milk decompose when exposed to air.
3. Pasteurization sucks the nutritional life out of raw milk. The process diminishes
the vitamin content and destroys vitamins C, B6, and B12. Raw milk is an excellent
source of calcium, but once it has been pasteurized, your body can no longer absorb many
of the nutrients that are left. Plus, the pasteurization process destroys all the beneficial
enzymes, antibodies, hormones, and fatty acids (like cancer-fighting conjugated
linoleic acid or CLA).
REAL Health Breakthroughs
fromWilliam Campbell Douglass II,M.D.
the vitamin content and destroys vitamins C, B6, and B12. Raw milk is an excellent
source of calcium, but once it has been pasteurized, your body can no longer absorb many
of the nutrients that are left. Plus, the pasteurization process destroys all the beneficial
enzymes, antibodies, hormones, and fatty acids (like cancer-fighting conjugated
linoleic acid or CLA).
REAL Health Breakthroughs
fromWilliam Campbell Douglass II,M.D.
4. Pasteurized milk can lead to a variety of health problems. The most obvious evidence
of this is that infants do not develop well on pasteurized milk. (Even calves do
poorly and sometimes die when given the pasteurized junk food.) Pasteurized milk is
more likely than raw milk to lead to tooth decay, constipation, allergies, arthritis, cancer,
and osteoporosis (so much for the whole “milk for strong bones” theory). And it may
diminish resistance to disease (especially in the young).
of this is that infants do not develop well on pasteurized milk. (Even calves do
poorly and sometimes die when given the pasteurized junk food.) Pasteurized milk is
more likely than raw milk to lead to tooth decay, constipation, allergies, arthritis, cancer,
and osteoporosis (so much for the whole “milk for strong bones” theory). And it may
diminish resistance to disease (especially in the young).
5. Pasteurization isn’t perfect. Most people are willing to give up all of the benefits of
raw milk because they’re concerned about safety. But the truth is that pasteurization is
not infallible: It may be carelessly done, which could result in various bacterial infections
such as helicobacter pylori, the cause of peptic ulcers.
raw milk because they’re concerned about safety. But the truth is that pasteurization is
not infallible: It may be carelessly done, which could result in various bacterial infections
such as helicobacter pylori, the cause of peptic ulcers.
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