is butter that isn't raw still good for you?

[honeysesame]

we eat a ton of it. i can't find the raw anymore. but i know s.f. says cooking with butter is good, so what about just eating lots of pasteurized butter. it says it's from "cultured cream" if that makes a difference. thanks!

[saratc]

Pasteurized is still better than none. Look for at least pastured/grassfed butter brands like Kerry Gold.

[AJP]

IMO, yes it's good, if it's organic or from pastured cows. Butterfat and the nutrients in it are less damaged by pasteurization than are other components of milk.

[Bensmommy]

At least real butter isn't made from odd oils, etc like margarine! I cook with organic butter sometimes (if I don't want to waste my good, raw, grass-fed butter because the enzymes will be killed off by the temp...)

[honeysesame]

thanks.... i'll be on the lookout for kerrygold... there must be somewhere around here that still carries the organic pastures raw butter but the truth is not everyone in my family even likes the taste-- does all raw butter taste much tangier than pasteurized?

[quietserena]

If you get the salted kind, it won't be so tangy. I've prtty much stopped getting unsalted for that reason.

[AJP]

I don't like Organic Pastures raw butter. I've tried it a bunch of times, and it always tastes kind of cheesy to me. Other raw butter I've had doesn't taste like that.

[KimberMama]

Originally Posted by AJP

I don't like Organic Pastures raw butter. I've tried it a bunch of times, and it always tastes kind of cheesy to me. Other raw butter I've had doesn't taste like that.

MY DH can't stand OP raw butter. We use OV cultured butter instead. Either the regular organic unsalted, or the European organic unsalted.

[Koalamom]

raw butter

Is there a cheaper place than organic pastures to get raw butter?

[SheSpeeds]

Make your own.

I get raw milk every week and have been separating the cream and making my own butter. I still use organic stick butter for cooking, but for toast, waffles, and whatever else, the amount of butter I can make from the milk I can get is usually enough. It's SUPER easy, separate the cream (I use a baster) and put it in the blender for a few minutes on it's slowest setting. less than 5 minutes, blam, I have something I can squeeze out, ice it, squeeze, ice it, and then I usually press it into a cookie cutter, ice it, and push it out. Star shapped butter. And a whole bunch of milk for yogurt or whatever else left over.

[~girlsmum~]

Butter is always better than margarine, no matter what brand it is as margarine is essentially plastic in a spreadable form. Try burning some of it in a frypan and see how much like a plastic goo it turns into, :Puke.

I like Organic Meadow butter myself, not sure if it's made from raw milk or not but it is organic butter and it tastes super nice.