In some states, raw dairy is only available through "herd share" agreements, where consumers buy a share in a cow to receive its dairy products.
The Case for Raw Butter: A Nutrient-Dense Traditional Food Raw butter, produced from unpasteurized cream, is experiencing a resurgence among those seeking nutrient-dense, traditional foods. Unlike conventional pasteurized butter, raw butter is never heated, preserving vital enzymes, vitamins, and beneficial bacteria, making it a superior choice for health-conscious consumers. Often sourced from 100% grass-fed A2/A2 cows, this golden-hued fat is celebrated for its purity, rich taste, and potential digestive benefits. Nutritional and Health Benefits
Raw butter can stay fresh in the refrigerator for up to 60 days. How to Make Homemade Raw Butter buy raw butter
It contains only cream and sometimes salt, avoiding the industrial additives found in many spreads.
True raw butter is typically produced using old-fashioned methods. Key characteristics include: In some states, raw dairy is only available
Proponents argue that raw butter is far more than just a culinary staple; it is a nutritional powerhouse. Because the cream is not heated, it retains a range of immune-boosting vitamins and beneficial bacteria. It is a rich source of healthy fatty acids and antioxidants, which aid in nutrient absorption. Some proponents even note it can be applied topically to soothe skin. Key Characteristics and Sourcing
Many people choose to make their own raw butter to ensure quality. The process is simple: Make Raw Butter at Home Often sourced from 100% grass-fed A2/A2 cows, this
High-quality raw butter is almost always sourced from cows allowed to graze on pasture.