1) Raw Cream = Great nutrients! Pasteurization is the process of heating the milk to at least 161 degrees Fahrenheit for 15 seconds. If a lot of people are going to be handling milk then some bad bacteria may be introduced. Yet, in killing the bad bacteria, you’re also killing the good. Solution: find a source near you that you trust and can get raw milk. Otherwise, you may want to think about getting a goat 😉
2) Unsalted Butter has extra ingredients.Yes! Once again, that pesky “natural flavoring” that is rarely natural will almost always be found in unsalted butter. For this reason, if I must buy butter I only buy salted.
3) Taste. Homemade Butter tastes richer and creamier than store bought. That’s just how it is.
4) Get Your Money’s Worth. I’ve been making Ghee (clarified butter) and I had run out of homemade butter. I used a store-bought, cheaper brand that only had cream and salt as the ingredients. Well, after I poured the Ghee I had quite a lot of water sitting on the bottom of the oil. Apparently, a lot of butter making companies will put a lot of water into their product so that it bulks up more. Yes there’s water in milk, but you shouldn’t get THAT much! You taste and think you’re getting all whipped cream, but in reality it’s a lot of extra water added.
5) A New Skill. It’s always great to learn something new. And that’s what this site is all about. DIY and pass it on so that we create more thinkers and doers around us.