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<blockquote data-quote="faster horses" data-source="post: 1797695" data-attributes="member: 17524"><p>I made butter and sold it for years.</p><p>We had an electric separator which separated the milk and the cream.</p><p>Never, ever did we have a problem with eating raw butter, or raw milk.</p><p>In fact, a lady was in the hospital as she had to have a leg removed. She was</p><p>on so many anti-biotics that she had constant diarrhea. One of the doctors called</p><p>me and wanted to know if I had any RAW buttermilk. I did and he asked me to bring</p><p>some to the hospital for this lady. He said it contained the bacteria she needed to</p><p>get back in her stomach because the anti-biotics had eliminated all the good bacteria.</p><p>I did that for a few weeks and she steadily improved and was dismissed.</p><p></p><p>You can make butter without a separator, but you have to skim the cream off the top.</p><p>You can put the cream in a jar and shake it until it separates. The thinner stuff is raw buttermilk.</p><p>Pour that off. Take the cream (which has now set up some) out of the jar and wash it several times in water, try to do that until the water comes 'clean.' That will keep the butter from becoming rancid.</p><p>Add salt or not, whatever you prefer. This may have been more information than you wanted, but just in case you didn't know how to make butter, I thought I would add it.</p><p>I still have an old hand butter churn that I used for years. It holds a gallon of milk.</p><p>I had a wooden bowl and a wooden paddle that I used for making butter. I enjoyed doing it and I enjoyed the raw butter. What the cow is eating will change the color of the butter. Some butter is very pale, some is darker depending on the cow's diet.</p><p>Good luck!!</p><p></p><p> P.S. We never tested the cows for anything. Maybe we were just lucky.</p></blockquote><p></p>
[QUOTE="faster horses, post: 1797695, member: 17524"] I made butter and sold it for years. We had an electric separator which separated the milk and the cream. Never, ever did we have a problem with eating raw butter, or raw milk. In fact, a lady was in the hospital as she had to have a leg removed. She was on so many anti-biotics that she had constant diarrhea. One of the doctors called me and wanted to know if I had any RAW buttermilk. I did and he asked me to bring some to the hospital for this lady. He said it contained the bacteria she needed to get back in her stomach because the anti-biotics had eliminated all the good bacteria. I did that for a few weeks and she steadily improved and was dismissed. You can make butter without a separator, but you have to skim the cream off the top. You can put the cream in a jar and shake it until it separates. The thinner stuff is raw buttermilk. Pour that off. Take the cream (which has now set up some) out of the jar and wash it several times in water, try to do that until the water comes 'clean.' That will keep the butter from becoming rancid. Add salt or not, whatever you prefer. This may have been more information than you wanted, but just in case you didn't know how to make butter, I thought I would add it. I still have an old hand butter churn that I used for years. It holds a gallon of milk. I had a wooden bowl and a wooden paddle that I used for making butter. I enjoyed doing it and I enjoyed the raw butter. What the cow is eating will change the color of the butter. Some butter is very pale, some is darker depending on the cow's diet. Good luck!! P.S. We never tested the cows for anything. Maybe we were just lucky. [/QUOTE]
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