I love cultured butter! It makes me feel good from my head to my toes. It’s so easy to make, here is a great how-to tutorial if you are interested in making your own cultured butter.
I am not going to get into how to make it today, my focus is sharing with you all the benefits of cultured butter.
Butter is incredibly misunderstood and can have a negative reputation, but is actually a very nutrient rich and a necessary fat to include in our diet.
Quoted from Sally Fallon Morell, from The Nourishing Traditions Book of Baby & Child Care:
“Butter is the queen of fats, especially when it comes from grass-fed cows”.
Why Butter?
Butter is a food my grandma grew up on, and she lived to be 100. When working with clients at Thrive Nutrition, one of the first things I usually do is increase their daily intake of healthy fats – butter included. Here are some of the great reasons why:
Butter is a rich source of vitamins A, D, E, and K – all needed for the body and brain. Without these, we are unable to utilize the minerals we ingest.- Vitamin A is more easily absorbed and utilized from butter than from other sources (Nourishing Traditions). It is needed for thyroid and adrenal gland health and plays a role in maintaining proper function of the heart and cardiovascular system (Weston A Price). Along with vitamin D, it is essential to absorb calcium and protects against tooth decay.
- Butter fat contains Glycosphingolipids, a type of fatty acid that protects against gastrointestinal infections.
- Trace Minerals: Manganese, Zinc, Chromium, Selenium, and Iodine; all in a highly absorbable form.
- The Short and Medium-chain fatty acids in butter do not need to be emulsified by bile salts as they absorbed directly from the small intestine to the liver. Once there, they are converted into quick energy rather than stored in the fat tissue. No, butter is not fattening!
- Butter contains Lecithin, which assists in the proper assimilation and metabolization of cholesterol and other fats.
- Cholesterol, yes butter contains wonderful Cholesterol! Butter provides about 30 mg of Cholesterol per 1 tablespoon.
Butter is a rich source of vitamins A, D, E, and K – all needed for the body and brain. Without these, we are unable to utilize the minerals we ingest.But isn’t Cholesterol bad for you?
Here are several reasons to rethink Cholesterol:
- We cannot live without Cholesterol.
- “Our bodies are made out of billions of cells. Almost every cell produces Cholesterol all the time during our lives. Every cell of every organ has cholesterol as a part of its structure.” (Weston A Price)
- 25% of all body Cholesterol is in the brain. Every cell in the brain and the nervous system needs Cholesterol. This could indicate a link between prescription statin use (Cholesterol lowering medication) and memory problems – we need Cholesterol to think!
- Cholesterol protects us against depression as it plays a role in the utilization of serotonin, the body’s “feel-good” chemical. (Weston A. Price).
- Hormones are made from Cholesterol. Without it, we cannot produce testosterone, progesterone, pregnenolone, androsterone, estrone, estradiol, corticosteroids, and aldosterone. Without Cholesterol, women would not be able to get pregnant.
- The liver needs Cholesterol for bile production to digest and absorb fats.
- Immune cells rely on Cholesterol to fight infections and repair the cells.
- Mother’s milk is high in Cholesterol because it is necessary for growth and development of the child.
When I said butter makes me feel good from my head to my toes, this is why. The fats and cholesterol help me think, the fatty acids fill me up with usable energy and the vitamins A, D and K keep my bones and joints in my toes pain-free.
Why Raw?
Unfortunately raw dairy is not available in all states. Ask your local Farmers Market if they have some connections. Or go to www.realmilk.com to find a source in your area.
- “Pasteurization destroys milk and it’s products by changing the chemical structure of its proteins, fats and carbohydrates. It kills the beneficial bacteria and destroys enzymes and vitamins,” says Dr.Natasha Campbell-McBride MD. Therefore, pasteurized milk can be very hard to digest.
- The enzymes that are destroyed during pasteurization are needed to absorb and assimilate nutrients such as calcium. That may be why those who drink pasteurized milk can still suffer from osteoporosis.
- During pasteurization the heat changes the amino acids lysine and tyrosine, making the proteins less available. The heat also destroys vitamins; up to 80% of Vitamin C is lost!
- After pasteurization, chemicals may be added to destroy odor and synthetic vitamin D is added.
- Homogenization may follow pasteurization and has been linked to heart disease (Sally Fallon in Nourishing Traditions).
Why Cultured?
By leaving the cream out for 1-2 days I can make cultured butter. It has a bit of a “twang” to it and is delicious!
FYI – You can leave raw milk out on the counter for days and it will only improve, but if you leave pasteurized milk out it will spoil.
- Cultured or fermented dairy products contain lactic acid-producing bacteria that begin to break down both lactose (milk sugars) and casein (milk proteins), which aids in digestion. Both of these are difficult for us to digest and can lead to intestinal damage.
- This helpful bacteria helps strengthen our immune system, keeps pathogenic bacteria from producing and helps digest our food.
- Cultured butter keeps many of the enzymes that are destroyed during pasteurization. These enzymes are not only needed to help digest our food but to absorb calcium and other minerals. Both vitamins B and C are higher in cultured dairy products.
So the next time you grab that bread, be ok with slabbing on a nice big piece of healthy butter…yay, now you know it’s good for you!
About Janice Strand
My journey to nutritional therapy began over 30 years ago when I received my Bachelor of Science in Nutrition. Since then, an on-going passion for the healing aspects of foods, along with family issues and conditions have inspired my appetite for healing through nutrition. For years, I have been seeking out the keys to digestive wellbeing as it pertains to common medical conditions that lack proper treatment through traditional Western medicine. This has led me to certifications for Nutritional Therapy Practioner, GAPS™ Practioner, and Muscle-Response Testing. My practice focuses on each individual with a holistic perspective, taking into account overall health history and biological individuality.
Great post! Thanks for all the helpful info. I LOVE that I don’t have to feel guilty enjoying butter! My mom did a good job teaching us that what came from nature would be the healthiest food. But even still I was a little worried eating fat would make me fat. No longer! I now eat grass-fed butter by itself, just by slicing off pieces of cold butter. Does that make me weird? Probably. But I’ll be a healthy weirdo :-D.
Thanks Melodie,
You’re not the only weird one – I eat butter by the spoonful.
So did my grandmother she passed at 93
A comment after 7 years- I love all the info here! I ordered cultured butter from a local farmer and was curious what the difference was. Thank you! I’m trying keto carnivore and I’ve been substituting carbs with slices and spoonfuls of butter!
to my understanding to get all the full benefits of real butter must have real milk right from the cow to make the best butter, I like butter i have made my own from 35% cream,
we really dont have access to real milk
thank you
Do you have access to grass fed milk?
Halle,
Yes, I live in the Northwest where we can get raw, grass fed, milk, cream and cheese.
Diane,
I am lucky- I can go the Farmers Market and get raw pasture fed cream to make my butter.
I’m all for eating raw dairy. However, I’ve heard from vegetarians, vegans, and raw foodists that you don’t need to consume cholesterol as the liver makes all the cholesterol you need so you don’t need anymore. Can anyone refute this?
Akewataru-
It is true that our bodies produce cholesterol,it is so important that humans cannot live without it. The body produces cholesterol as it is needed and can use carbohydrates, proteins and fats for the raw material. The reasoning for eating cholesterol-rich foods is to give the body these wonderful rich nutrients so the body does not have to work as hard. Also, foods rich in cholesterol have vitamins A and D in a balanced form. These vitamins are necessary for our health and are best absorbed if from an animal source.
Okay silly question… Im in Los Angeles… so raw grass fed milk etc is avail, but the butter always sells out. So my question — Is there any extra benefit in eating butter as opposed to eating the raw cream? I mean same nutrients. DO you get the same nutritional benefits from eating the cream as you do the butter? Is it merely just with butter you can have more options in ways of consuming it?
Very simple to make the butter, but I just thought, arent the benefits the same of the cream vs butter? Excuse me for my silliness. 🙂 Was a raw vegan for 9 years. 🙂 It messed with my brain. pun intended 🙂
I think that’s a great question but I’m seeing this discussion 3 years later and sadly, there is still no reply. I’ll have to keep googling for information on the health benefits of consuming 35% cream (not the grocery store kind with multiple additives).
You have my sympathies for stating raw veganism messed with your head, I’m just becoming aware that veganism and it’s forms are so unhealthy in the long term. I’m hoping to read the book “Vegan Betrayal” to learn more about it.
I made my cultured butter for the first time. It took skimming the cream of 4 gallons of raw milk to get a pound of butter. Am I doing something wrong? I tried the Kitchenaid food processor and that didn’t work. What did work was the Kitchenaid 6qt mixer with whip. The best, fasted and splatter proof is the Bosch universal. Any suggestions are welcomed to increase my butter yield.
In reply to making raw cream butter–the cream has to be cold! Even after culturing the cream on the counter, it needs to be refrigerated and then made. I use my old Cusinart food processor. I notice that sometimes it takes longer to “churn” than other times, but I always get butter–beautiful, yellow, clumps in the “skimmed” milk.
I have been making lots of cultured butter for some time now and, for me, I set the creme out for 2 days and then just chill it slightly before churning (mixing it in my kitchen aid mixer). I used to make sweet butter and it took 3 times the mixing at high speed and what a mess!!. With cultured creme I start out on medium speed until it begins to whip like in whip creme and turn it on high and in no time the buttermilk begins to seperate and i have to turn the mixer way down. I always gather 2 gal of creme before making butter and now it only takes about to hours from start to finish (2+lbs of butter) clean up and all with very little splash on the mixer. Sweet butter…what a mess and not near the nutrition!
Raw, alive milk is illegal in my state, and I didn’t want to buy a cow share from a rather dubious group. I raised my own calves to breeding age and finally have my own butter. Boy, is it good! No GMO’s and no shots to make my cow give more milk. ( and cause breast cancer ). I’m loving this.
You left out what I feel is THEE most important benefit in raw butter — Wulzen Anti-Stiffness Factor (stigmasterol). It’s not available in great quantities in many foods, but it’s ubiquitous in raw butter. Pasteurization destroys it. Dutch researcher Wulzen found that it protects against calcification of the joints–degenerative arthritis–as well as hardening of the arteries, cataracts and calcification of the pineal gland. Research has indicated that stigmasterol may be useful in prevention of certain cancers, including ovarian, prostate, breast, and colon cancers. Studies have also indicated that a diet high in phytoesterols may inhibit the absorption of cholesterol and lower serum cholesterol levels by competing for intestinal absorption. And what tastes better?
So I if I use raw cream to make my butter would that be the same as pasturized cultured butter? Or do I still need to let my cream sit out for a while first to get it to culture; If so how long and does the temperature matter?
Hi!
I recently ordered raw butter and unpasteurized milk from a farm but after reading that unpasteurized milk and raw butter can make you sick I am concerned.
No need for any concern.
I live in New Zealand and can buy raw, organic milk from pasture fed cows.
BUT cannot get raw cream. I have 2 – 1ltre jars of kefir cultured crew in my fridge right now as I want to make Cultured butter.
I know Kefir can change unhealthy milk into good milk but what about cream?
Any knowledge on this out here?
i got a hold of raw salted butter from a farmer. I left it out on the counter, using it almost daily. Then one morning i opened it and had some green areas. I spooned these out and threw it. Is there anyway to preserve raw butter. Does refrigeration lower nutrients? Perhaps i should put it in a glass container. The container it came in was plastic.
Hello, been keeping my raw butter in a plastic container for months now.as a matter of fact I just removed it today and washed it and it was still very fine.so the first thing is ,you made mention you have been using it right?check to be sure you did not introduce any unwanted bacteria in it.its a good idea to put it in a glass container.you can refrigerate if you wish but I rather store mine at room temperature and it remains good for months.I make sure anytime i scoop it out ,I use a very clean disinfected spoon and it stays good.