RAW BUTTER VS PASTEURIZED BUTTER
What is raw butter?
What is raw butter? Simply put, raw butter is made from raw heavy cream that has never been pasteurized (heated), so it retains all of its nutritional raw goodness, as nature intended. RAW FARM Raw Butter is rich in heart-healthy Omega-3 fatty acids, CLA, "X Factor ", vitamins, and minerals. No coloring ever added. Our Raw Butter's bright yellow color comes naturally from seasonal grass-grazing. Its color will vary with the season; springtime brings the brightest color. The ease of digestibility of Cultured Raw Butter gives those that experience discomfort with processed dairy products, a delicious and natural option. Absolutely NO antibiotics, synthetic hormones, or GMO anything.
TUMMY friendly!
We offer two different kinds of raw butter: Cultured Raw Butter and Lightly Salted Raw Butter. RAW FARM Cultured Raw Butter is made from delicious, cold-churned Heavy Raw Cream that has been cultured with a European-style butter culture (no salt or coloring added). It is sweet and easy to spread. Secondly, our Lightly Salted Raw Butter is made using the same cold-churning process, but with Kosher Sea Salt added instead of bacteria cultures. Bacteria cultures and salt have been used for centuries as natural preservatives. Both our Raw Cultured Raw Butter and our Raw Lightly Salted Butter are made from cold-churned raw Heavy Raw Cream, made in small batches.
HOW RAW BUTTER IS MADE
Check out this short video below to see how Raw Butter is made artisanally at RAW FARM.
WHAT’S THE DIFFERENCE BETWEEN RAW BUTTER AND PASTEURIZED BUTTER?
The biggest difference between raw butter and pasteurized butters is the heating process. Because raw butter has never been heated, it naturally possesses an abundance of bioavailable bacteria and active enzymes that aid in digestion. Practically 99% of our bodies are composed of bacteria, meaning that most of the body’s functions are bacterial. It’s very important we consume whole, raw, living probiotic foods to nourish the microbes in our cells and maintain a healthful state of being. (When you eat raw butter, your body will seriously thank you). You will crave more!
RAW BUTTER: THE REAL, RAW DEAL.
What does raw butter taste like?
Raw butter has a very unique flavor profile. It is more tart than typical store bought, pasteurized butter. It is smooth, creamy, and delicious. It’s best enjoyed at room temperature so all of the lovely flavors can fully develop. Simply take your portion of out the fridge 30 minutes to an hour before using. Raw butter is light on the body, and its full flavor represents the luscious green grass our cows graze on.
The Importance of Healthy Soil for healthy raw dairy products
Healthy soil is a BIG part of our farming practices because we know that a healthy environment for the cows produces healthy raw milk products for our customers. We believe that a key component of optimal farming is regenerative agriculture: giving back to the soil and ecosystem. We do this with carbon sequestration from our rotational cows grazing on the pasture. We do this by never fumigating and preserving the soil biome health with earthworms and a competitive flora and fauna. We do this with our shredding systems where we reincorporate the carbon and excess green waste back into the pastures to form a healthy protective layer beneath the pasture surface. We do this with our irrigation management which reduces runoff and erosion. We embrace a full ecosystem where coyotes, hawks, owls, and even farm dogs play an important role in keeping the rodent population in a natural balance. We do this, and much more because we have seen that the benefits of strong production without the use of synthetic fertilizers, speak for themselves. Read more about our farming practices here!
What happens when raw butter goes bad?
Raw Butter can stay fresh in the refrigerator for up to 60 days. You can also store raw butter on the counter at room temperature, but it will sour more quickly that way. Interestingly, raw dairy products rarely actually spoil. They just sour over time, and they are safe to consume sour. It is a natural process. For example, the most popular sour raw food is sour cream. Traditionally made with raw heavy cream that is allowed to sour for 1 month after the freshness evolves. The same principle applies with raw butter. Overtime, it will sour and adopt a sort of Parmigiano Reggiano flavor, especially with Cultured, Unsalted Raw Butter. This is because the bacteria and cultures evolve over time and become stronger. In many ways, this aged butter can be especially beneficial for your health because there are even more beneficial bacteria to nourish your body and help with digestion!
SALTED VS UNSALTED RAW BUTTER
There are 2 main differences between Lightly Salted and Cultured Unsalted Raw Butter. To begin with, Unsalted Raw Butter is made simply with cold-churned Heavy Raw Cream and cultures. It has a tarter taste due to the culturing and will sour easier than salted raw butter. On the other hand, Lightly Salted Raw Butter is also made with cold-churned Heavy Raw Cream, but with kosher sea salt instead of the cultures. Lightly Salted Raw Butter has no additional cultures, but it is still a natural probiotic thanks to the Heavy Raw Cream. Salted raw butter generally stays fresh for a little longer than unsalted raw butter because salt is a natural preservative. At RAW FARM, we like to enjoy both types of butters for different occasions. Cultured Raw Butter is great for baking, and Lightly Salted Raw Butter is delicious on top of steaks, chicken, pork chops, biscuits, and sourdough bread-you name it!
WHAT’S THE RAW DIFFERENCE?
RAW FARM Raw Dairy Products are unprocessed and complete with bioavailable vitamins, minerals, enzymes, beneficial bacteria, naturally occurring CLA and omega-3 fatty acids. Our truly happy cows seasonally grass graze on lush green pasture. Absolutely NO antibiotics, synthetic hormones, or GMO anything. Customers with lactose sensitivities have a delicious, nutritious, and natural alternative in this unaltered, wholesome product. The ease of digestibility of raw milk gives those that experience discomfort with processed dairy products, a delicious and natural option (isn’t that amazing).
