Raw Butter is PHAT, But Not Fattening!

“As for butter versus margarine, I trust cows more than chemists.” – Joan Dye Gussow

We can’t say it any better than Ms. Gussow, matriarch of the eat-local food movement. In our Ode To Raw Butter, you might be surprised to learn of the medicinal benefits of pastured Raw Butter, and be encouraged to trust it like our ancestors did for thousands of years. For more extensive clinical research on Raw Butter, read this or this. To armor yourself with even more potent facts (no longer circulated amongst modern science), download the 1915 book The Principles and Practice of Butter Making, or subscribe to Price Pottenger for these wonderful studies.

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5 Billion Reasons To Use Raw Buttermilk

Buttermilk

There are more than 5 Billion Colony Forming Units (CFU) of living bacteria and at least four different probiotic strains in less than a 1/4 teaspoon of our Ripened Raw ButterMilk! Compare that to commercial buttermilk which is a low fat byproduct manufactured by artificial strains of bacteria from industrial laboratories with additives, gums and stabilizers.  Read more