cultured vs more yellow butter-- or raw??

[honeysesame]

i'm kind of being lazy as i know this has come up before but i'm not finding it in my initial searches....
so organic pastures raw butter isn't getting eaten as much around here (due to taste, expense, and change in grocery store routine) and i've just been buying regular organic. i think both the brands i buy (straus and clover) are relatively good farms that mostly grassfeed their cows, but i don't know what the ratio is. the straus is yellower but the clover says the cream has been cultured. which do you think is better and how important do you think it is to eat raw butter and raw cream? we always have raw milk but dp gets on my case when i buy the raw butter and cream (esp the cream) b/c it is so expensive. okay, thanks a bunch, and hi! i haven't been as addicted to mdc lately but it's nice to visit....

[newcastlemama]

I would go for the yellow-er butter..if you are drinking raw milk already I would not stress about the raw cream and butter.

Plus, the most important thing is Price's research was the the butter was grassfed to contain high amounts of the x-factor.

[AJP]

IMO, the fat is less damaged by pasteurization than the proteins, and if you're using whole, raw milk regularly, and hopefully raw cheese, I think using pasteurized butter and cream is okay. I also think both the brands you mentioned are good.

[honeysesame]

whew! thanks. i actually splurged on raw cream today b/c it was 25% off but it's good to know i won't have to disrupt the household peace on a regular basis for it.... i'll just stick to the raw milk and cheese and go for the yellower butter. and if you find an extra house elf, send 'em our way, ajp....

[AJP]

Originally Posted by honeysesame

and if you find an extra house elf, send 'em our way, ajp....

Would you believe I haven't received a single application? I'd treat a house elf so nice. They don't know what they're missing.

[honeysesame]

if i come across any i'll send them your way!