The Simple Joys....Making Butter
Fall is in the air and nothing sounds better than the simple pleasure of biting into a warm muffin smothered in fresh butter while sitting on the front porch watching the leaves changing.
Below you will find my favorite healthy muffin recipe plus instructions for how to transform your raw milk into butter! It isn’t difficult and children love to join in making for a fun-filled, educational afternoon experience they won’t soon forget.
If you want a few talking points on “Why Butter is Better” for your homeschool lesson or just want to be encouraged that your decision to use butter is best, check out these superfood qualities of butter from your grass-fed cows....
- Butter has Vitamin A...lots of it and in a form that is more easily absorbed than from other sources
- Butter contains lecithin a substance important to the assimilation of fats and important to your brain
- Butter has antioxidants
- Butter has anti-tumor and anti-cancer properties
- Butter has selenium in it....more than wheat germ and herring (Wow!)
- Butter builds the immune system
- Butter protects against calcification of the joints, arteries, pineal gland and the formation of cataracts
- Butter is a good source of iodine....your thyroid thanks you
- Butter’s short medium chain fatty acids promote gut health and discourage pathogen and fungal growth which is awesome for those struggling with candida and yeast issues
- A Medical Research Council survey showed that men who consume butter had half the risk for heart disease as those who consumed margarine
This all sounds almost too good to be true, right? I promise, though, this is just a quick overview of many studies that show butter is, well, amazing.
Making butter from your raw milk isn’t hard at all. Here’s how you do it...
- Skim the cream off of your raw milk.
- Put the cream into a quart sized jar and secure the lid tightly. Shake and shake until the butter separates out into yellow chunks and the thin buttermilk remains. Children love the jar method, but if you want it to go a bit faster, you can also use a mixer to beat the cream until the butter separates out.
- Pour the butter and buttermilk through a fine sieve and catch the buttermilk in a bowl. You can save the thin buttermilk for baking, pouring over oatmeal, or anything you can think of.
- With your hands, gather the butter bits into a ball.
- Place the butter ball in a bowl filled with cold water. Knead the ball of butter until all the buttermilk comes out....this is called washing your butter.
- Lastly, form it into a pretty shape and enjoy. Know that it’s bright yellow or orange color means it has lots of fat soluble vitamins because it came from cows who eat grass:)
Now for the Pumpkin Spice Muffins....
3/4 cup butter (1.5 sticks), cold
3/4 cup brown sugar substitute
5 large eggs
1/2 cup pumpkin purée
1/3 cup coconut flour
1/4 cup oat fiber
1 teaspoon aluminum free baking powder
1/4 teaspoon Celtic or Himalayan salt
1 1/2 tsp vanilla extract
1/2 tsp maple extract
1 tsp pumpkin spice
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 cup cream
1/32 tsp pure stevia extract (optional)
- Preheat oven to 350 F and line a 12-muffin tin with paper liners.
- In a large bowl, beat the butter and sugar substitute together until smooth.
- Add one egg at a time, beating until incorporated. Add in pumpkin purée.
- In a separate bowl, mix together coconut flour, oat fiber, baking powder and salt. Add dry ingredients into wet, stirring by hand.
- Add extracts, pie spice, cinnamon, and cloves and combine well. Sir in cream and stevia if using.
- Bake for 24 to 28 minutes until brown and just firm to the touch. Let cool in pan before serving.
- Slather on your freshly made butter and enjoy.
- If there are any leftover, they keep in the fridge for about a week.
Adapted from Kristine Sullivan’s recipe in Keto Gatherings.
P.S. Here is our newest addition....isn’t she pretty? What do you think her name should be?