WHAT IS: RAW BUTTER?
Have you ever heard of RAW butter? This healthy, amazing raw fat will blow you away; it’s delicious, creamy, and rich; FULL of heart-healthy vitamins and minerals. Gosh, I just love raw butter!!
So, what exactly is raw butter? Simply put, raw butter is butter that has not been pasteurized (heated), therefore containing active enzymes, beneficial bacteria, and probiotics. Raw butter is one of the best raw fat sources available. Our raw butter is made from cold-churned Heavy Raw Cream. It is as simple as that: cold cream put into a butter churner and whipped for 30-40 minutes until it becomes delicious butter. There are absolutely no added flavorings or colorings. RAW FARM’s yellow color comes naturally from seasonal grass-grazing. Its color will vary by the season; springtime brings the brightest color. RAW FARM Raw butter has an average of 87% butterfat, which means this yumminess is almost ENTIRELY pure raw fat.
HOW RAW BUTTER IS BETTER THAN MARGARINE
I CAN’T BELIEVE IT’S NOT RAW BUTTER!
There’s a very important reason why you should buy raw butter instead of processed butter or non-dairy “spreads”, like margarine: raw butter is the real, raw deal! Margarine? Not so much… Learn the difference between the two and find out why you should always buy the real, raw deal.
LET’S KEEP IT REAL.
WHAT IS THE HISTORY OF THE FAKE STUFF?
Margarine was created as a cheaper alternative to raw butter back in the late 1800s when the French Emperor Napoleon challenged the people to make a “raw butter-like” product for the military and lower-class citizens. It started being mass-produced in 1903 when it was found that adding hydrogen to vegetable oil turns it into a more solid, spreadable product. Margarine was much cheaper to produce than raw butter, so it became very popular. During the time of war, countries have historically invested and supported the mass production of cheap foods to feed the masses during a time of crisis. Unfortunately, these cheap foods often lead to poor nutrition, obesity, and weakened immune systems. Wise countries return to proper, nutrient-dense diets. Despite decades-long commercial campaigns (aka brainwashing), that margarine is “healthier” than raw butter (how could that possibly be?), the truth has prevailed. Butter is now regarded as the best nutritious choice once again.
Raw Butter is the real thing. The world’s best butter is artisanal crafted right here in America by RAW FARM and contains only two 100% natural ingredients: Grade A Raw Heavy Cream and Cultures (or) Kosher Sea Salt. RAW FARM offers both an unsalted, cultured raw butter and a lightly salted raw butter. View our options here!
PROCESSED MARGARINE IS A TOTALLY DIFFERENT STORY.
The substance that creates margarine is nothing more than a scientific process- an experiment, really, which created something that can be incredibly bad for our bodies, such as trans fats. Just look at this laundry list of ingredients.
WHY RAW BUTTER IS ESSENTIAL FOR YOU.
Raw Butter is full of immune-boosting vitamins (A, D, E, B-12, K2) and Lauric acid (also found in breast milk and coconut oil). Real, raw butter is a great source of healthy cholesterol, fatty acids, antioxidants, and also helps your body absorb nutrients.
Raw Butter contains a lot of healthy saturated fats. The “war” against saturated fat was based on bad science. It was never proven to cause harm. In fact, recent studies suggest there is no association between saturated fat and cardiovascular disease. The real, raw deal is always the healthiest choice.
WATCH HOW IT’S MADE
CONCLUSION
Raw butter from grass fed cows is a vital food, used for many centuries to maintain a healthy and robust immune system and optimal health. As a bonus, it tastes amazing! Raw butter can be used in so many ways. It is best when enjoyed raw, but is also great for cooking or baking. Try dolloping on warm meat or vegetables, spreading on a warm piece of sourdough toast, or adding it into your morning oatmeal. The ways to enjoy our Raw Butter are endless!
Store it at room temperature in a butter dish, in the refrigerator for up to 60 days, or freeze for up to 6 months. Read more about how to store raw butter properly here.
