Spring Butter
Since we weaned Buttercup, Mabel’s most recent calf, we have been bringing in the milk pail plenty full, twice a day. Over the last couple of months we have watched the cream line become increasingly more yellow as the grass has started to come up more in the pasture.
And now we may be approaching the peak of green grass and grass-fed goodness in that raw butter. Oh, the dishes are even crazier with all of these milk jars and dairying supplies, but it is so very worth it. I didn’t touch the saturation on these photos; there is just no need to. This article does a good job of detailing the benefits of butter made from rich grass-eating cows but the thing it doesn’t tell you is just how good it tastes…
Like the kind of butter your great-grandmother might have eaten.
Do you whip your butter by hand or use a mixer? I am trying to imagine what the whole process looks like on limited electricity.
It looks delicious! What a rich beautiful shade of yellow. Now, that’s real butter.
Looks absolutely delicious!
Oh, I love everything about this and greatly admire your strength and generosity to share.
Hi Shannon. I hope you and the family are well and happy. The butter looks so good. There’s nothing better than grass fed animals to give us wholesome food. I hope you’ll be able to build a nice stockpile of butter while the going is good.