From the Huffington Post:
“…Reuters reported that a diet craze involving low carbs and high fat is partially to blame for a butter shortage in the European nation, which will likely spell trouble as the holiday season fast approaches.
“Sales all of a sudden just soared, 20 percent in October then 30 percent in November,” Lars Galtung, the head of communications at TINE, Norway’s biggest farmer-owned cooperative, told Reuters.
Now, the ingredient is being sold on Norway’s leading auction website for $13 for a 250-gram piece, Reuters reported, which is about four times higher than its normal price. Continue reading
From Kimberly Hartke’s blog;
Jim Hogue, Michael Patno, Hunter Melville Protest Ban.
by Guest Blogger, Jessica Bernier, Vermont Coalition for Food Sovereignty
“Our Butter Appreciation day at the Vermont statehouse was great! Our purpose was to openly challenge the Vermont Agency of Agriculture’s interpretation of Act 62 (the Unpasteurized Milk Law) by conducting butter making lessons inside the State House. Continue reading
From the latest post by David E. Gumpert at the Complete Patient blog:
“….A Vermont food rights organization is stepping up to the plate on the state agriculture department’s intimidation effort to halt classes on making raw butter and cheese. If you’ll remember, Rural Vermont, a separate organization that promotes sustainable agriculture, two weeks ago suspended three classes on making raw dairy products in response to a threat by the state to legally challenge the classes because of a state law that prohibits farmers from selling raw milk to consumers who are planning to make other dairy products like butter and yogurt.
The Vermont Coalition for Food Sovereignty says it is holding “Butter Appreciation Day” next Tuesday from 9:30 – 11:00 am at the Statehouse (Room 10) in Montpelier.
“We will be making butter in a jar, and discussing the unintended consequences of some of the language in Act 62 with state legislators,” the organization says in a press release. Continue reading
Raw milk farmer Scott Trautman with his family and a few of his dairy cows.
Elizabeth Walling on the virtues of raw milk (Natural News) Continue reading
Thanks to Gordon Watson for sending this in to The Bovine. It’s from the Vancouver Observer:
Butter and Ghee and Cheese, oh my! Picture from Vancouver Observer
In the beginning, Tomas Hicks, founder of the Urban Ashram, was simply moved by the urge to understand the process of how things are made. He picked up a book, Wild Fermentation, experimented with making yogurt, moved on to Ghee, and from there began creating his own cheese. Once a month, the kitchen of the Urban Ashram and his home is turned into a dairy processing area in order to initiate newbies to the process. Continue reading
Here’s a great excerpt from a post by Ilex on her Homesteading in a Condo blog. It’s called “Homemade Raw Butter”:
“I purchased a raw milk cow share a few months ago. At first, it was just a gallon every other week, and I mostly made yogurt. Recently I upped it to a gallon a week, so now have to find other things to do with all this amazing milk.
Just look at all that Jersey cream, practically begging to be made into butter!
My milk comes from a Jersey cow. Jerseys are famous for giving milk with very high milk fat content; I can count on about a quart of cream per gallon of milk. And with that cream, I’m making raw milk butter every week. And I’m here to tell you, it is amazing.
Here’s how I do it:
Let the cream rise to the top for about 24 hours in the fridge. Suck the cream off the top of the milk with a turkey baster. Cover the quart canning jar with a cloth and let it sit at room temperature for at least 3 hours. Seal the jar with a lid and shake the jar until butter starts to form. It usually takes around 10 or 15 minutes. According to my old copy of Joy of Cooking, 50F is the temperature you want the cream to be. Continue reading
Here’s a lovely excerpt from Gail’s blog called “Our New Life in Wyoming”. It’s an illustrated story about making butter. Photo below is also from Gail’s blog. Read the whole thing here.
Homemade raw butter. Read how they did it and see the pictures.
Fresh raw milk, WAHOOOOO. Finally a source for raw milk, I have been looking for 2 years now. Now I can make butter, yogurt and ice cream with this beautiful, live milk. It is so full of flavor and wonderful healthful things, I can hardly get enough. So my first venture is making butter, which I have not done before. After some research, I found I could make it with my Kitchen Aid mixer. Some use their blenders, still others just use a jar.
Each picture has the time on it, you will find it took a little over 30 minutes. The pictures are of my second batch, having never done this before I was more interested in the process then taking pictures with the first go round. So here we go. Continue reading