Raw Butter
Since I've switched over happily to their raw milk from grass-fed cows (raw meaning not pasteurized and not homogenized), I decided to pick up and try some Organic Pastures Raw Butter today. I haven't used butter at home in ages. I haven't done much baking, I don't put it on toast on those rare occasions when I eat toast, and I've been opting for oils like olive oil and coconut oil in my cooking. A little more variety in my diet is a good thing, though, so along comes raw butter.
Well, could raw butter possibly be better than ordinary butter?
It's hard to say. For one thing, it's unsalted, so my taste test straight out of the tub was indecisive. I think I noticed some of the grassy taste of the milk in there, but it's tough to say. No huge difference, in any case. Then I used the butter in some of my cooking later on. The thing is, though, that the butter is obviously no longer raw when it is used this way. It's still worth using this as opposed to other butter, in my view, because of the grass-fed diet, so that it may win in the category of nutrition, but when all is said and done, raw butter doesn't win in the category of taste.
Well, could raw butter possibly be better than ordinary butter?
It's hard to say. For one thing, it's unsalted, so my taste test straight out of the tub was indecisive. I think I noticed some of the grassy taste of the milk in there, but it's tough to say. No huge difference, in any case. Then I used the butter in some of my cooking later on. The thing is, though, that the butter is obviously no longer raw when it is used this way. It's still worth using this as opposed to other butter, in my view, because of the grass-fed diet, so that it may win in the category of nutrition, but when all is said and done, raw butter doesn't win in the category of taste.